Seville Farmers Market

Come to the Seville Farm Market for some zucchini (along with lots more fresh vegetables) and give this recipe a try. A chocolate lover will thank you! Chocolate Chip Zucchini Cake 1 cup brown sugar 1/2 cup granulated sugar 1/2 cup applesauce (or oil, if you prefer) 1 stick butter or margarine, softened 3 eggs 1 tsp. vanilla 1/2 cup buttermilk 2 1/2 cups flour 1/2 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. baking soda 4 tbsp. cocoa 2 cups coarse grated zucchini 1 cup chocolate chips Preheat oven to 325 degrees. Grease and flour a 9- by 13-inch pan. Cream together sugars, butter and applesauce. Add eggs, vanilla, buttermilk and zucchini. Mix well. Sift all dry ingredients together and add to first mixture. Mix well. Pour batter into prepared pan. Sprinkle with chocolate chips. Bake for 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan. Enjoy!

This recipe comes from the kitchen of market grower Dawn Taylor -- who might just have some fresh pattypan squash on Saturday so you can try it out. Stuffed Pattypan Squash 2 pattypan squash, stem and blossom removed 2 slices of bacon 2 tablespoons and 2 teaspoons of diced onion 1/2 cup of soft bread crumbs 1 tablespoon and 1 teaspoon freshly grated Parmesan cheese Salt and pepper to taste Preheat oven to 350 degrees. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem area with little resistance. Drain, and slice off the top of the squash. Use a melon baller to carefully scoop out the center of the squash. Reserve all of the bits of squash. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon to paper towels and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces and saute them with the onion for 1 minute. Remove the ski...

This update -- and recipe -- comes from one of our market growers, Kris Perry: I will have currants this week. Here is a currant pie recipe. They also make awesome jelly. See you Saturday! Fresh Currant Pie Just tart enough, very juicy; the filling has a gorgeous bright color. Pastry for 2-crust pie 3 cups washed, stemmed currants 1½ cups sugar 3 tablespoons quick-cooking tapioca ½ teaspoon salt 1 tablespoon butter or regular margarine Drain currants. Place in a bowl and crush lightly with a spoon. Combine sugar, tapioca and salt. Add to currants and stir gently to mix. Turn into pastry-lined 9” pie pan; dot with butter. Adjust top crust; flute edges and cut vents. Bake in 425-degree oven until crust is golden and the juices are bubbly, 35 to 45 minutes.

Entertaining for Independence Day weekend? Then start your day at the Seville Farm Market where you'll find fresh produce, baked goods, decorative items and a whole lot more. On Saturday, you can buy fresh beets, onions, carrots and chard, among other garden goodies. You can expect to find homemade banana bread, blueberry muffins and pizzelles. What's that I smell? Is that fresh rhubarb pie? Better come early or it'll be gone! Local furniture-maker Carl Perry will have handma de pieces available for purchase -- and he'll be bringing along his shaving horse for a woodworking demonstration. We'll also have local singer-songwriter Jim Gill who will provide entertainment while you shop and chat with our growers, bakers and makers. Coffee and donuts will be provided by the Seville Lions Club for a donation. We're expecting some new vendors this week, so come see what's fresh at the Seville Farm Market! Happy Fourth!