Seville Farmers Market

Here are more great baking recipes from contestants who participated in the first-ever Seville Farm Market Zucchini Smackdown . Pesto Zucchini Bread By Kathy Swagler Combine in bowl: 1 1/4 cups flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup grated Parmesan cheese Combine in separate bowl: 1 egg 1/3 cup milk 1/3 cup vegetable oil 3 tablespoons pesto Stir egg mixture into dry mixture just until moistened. Fold in 1 cup shredded zucchini. Pour into greased 9- by 5- by 3-inch loaf pan and bake for 35-40 minutes at 400 degrees. Chocolate Zucchini Bread By Kathy Swagler Combine in large bowl: 1 1/2 cup flour 1 1/2 cup sugar 1/4 cup cocoa 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/8 teaspoon cinnamon Combine and mix well: 2 eggs 3/4 cup oil 1 tablespoon melted butter 3/4 teaspoon vanilla 3/4 teaspoon almond extract Stir egg mixture into dry mixture just until moistened. Fold in: 1 1/2 cups grated zucchini 1/2 cup pecans 1/4 cup ...

The Seville Farm Market's first-ever Zucchini Smackdown was a hit! There were nine entries in our zucchini bake-off, ranging from sweet to savory. Judges evaluated each dish on the basis of its appearance, taste, originality and its "zucchininess" -- defined as the best use of zucchini, other than leaving it on the neighbor's porch. When the smackdown was over, there was one baker whose creation stood above the rest: Caitlin Keiper and her Zucchini Pie! Robin Williams placed second with her Zany Zucchini Zstreusel Cake and Karen Lucas took third with her Low-Fat Zucchini Crisp. Printed below are the recipes for the top three placers. All the remaining recipes for dishes entered in the Zucchini Smackdown will be posted later. We want to say a special thanks to our judges: Edie Landis, Donna Geig and Bonnie Gordon for generously donating their time and their palates on a Saturday morning. Thanks, too, to reporter Lisa Hlavinka of the Medina Gazette and the Trading Post...

Rob McGarr , of the new local Web site MedinaMultimedia .com , paid a visit to the Seville Farm Market this summer and put together a wonderful multimedia slideshow . Click HERE to take a look. Sign up for a free subscription to MedinaMultimedia .com and receive e-mail alerts as new local stories are posted. Thanks, Rob!

It’s big … it’s green … it’s out of control … it’s the 2009 Zucchini Smackdown! Put your creativity to the test by making your best zucchini baked item and bringing it to the Seville Farm Market on August 22. Contest rules: 1.) Baked goods must be made from zucchini you grew or bought at the Seville Farm Market. 2.) Bakers must provide their recipe, which will be posted on this blog. 3.) All entries must be in place for judging by 10 a.m., Saturday, August 22. 4.) A panel of local celebrity judges will determine the winner. 5.) This contest is open to the world! All ages welcome. Questions? Contact Kris Perry at 330-769-2453 or John Gladden at 330-769-1428.

This recipe comes from the kitchen of market gardener Melanie Gladden, by way of Simple & Delicious Magazine. It's definitely simple and delicious -- plus, you'll find all the fresh vegetables you need at the Seville Farm Market. Grilled Vegetable Sandwich 1 medium zucchini, thinly sliced lengthwise 1 medium sweet red pepper, quartered 1 small red onion, cut into 1/2-inch slices 1/4 cup prepared Italian salad dressing 1 loaf ciabatta bread (14 ounces), halved lengthwise 2 tablespoons olive oil 1/4 cup reduced-fat mayonnaise 1 tablespoon lemon juice 2 teaspoons grated lemon peel 1 teaspoon minced garlic 1/2 cup crumbled feta cheese In a large resealable plastic bag, combine the zucchini, pepper, onion and salad dressing. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade. Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remov...