I am admittedly not a great baker (a cook- that’s totally a different matter) but this is a simple and amazing recipe even I can do. Moist, dense, and super chocolate-y, no one will ever guess there’s zucchini in this bread. What a great way to use up some of our excess harvest that I squirreled away this summer.
1 stick (1/2 cup) butter
1/3 cup honey
1/2 cup plus 2 tablespoons light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups shredded zucchini (from 1-2 zucchini), gently packed
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees and grease an 8-1/2″ x 4-1/2″ loaf pan with nonstick cooking spray.
Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated.
Whisk together the flour, cocoa powder, salt, baking powder, and baking soda in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
Stir in the shredded zucchini and chocolate chips.
Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.
Tags: brown sugar, butter, chocolate chips, cocoa powder, Eggs, flour, honey, Zucchini
Saturday will be our final day for this year’s New Albany Farmer’s Market. Kenny has done a great job keeping the fresh veggies coming and is very busy cleaning up the gardens this week. Tomatoes are hanging in there, we should have a few on Saturday… including plenty of green ones. We will have a few green beans, eggplants, bell peppers, sweet potatoes, red potatoes and onions. We will also have fall/winter squashes available… spaghetti, butternut, acorn and buttercup. They will be on sale… buy 2 get 1 free, this would be a great time to stock up for the winter.
There’s more some good news… plenty of veggies really like the cool weather. We will have plenty of greens: Swiss chard, kale, spinach, lettuce, turnips, lots of beets, Pink Beauty, Daikon and watermelon radishes. Broccoli, cabbage and cauliflower will be in abundance again this week.
We still have some apples… Golden Delicious are about the only ones remaining… maybe just a few Red.
Don’t forget to pick up your farm-fresh, free-range eggs at the market. Just a reminder that we have been selling out early each week… so come early or pre-order to make sure you get the items you need.
Thanks for your patronage,
Val & Kenny
We haven’t had these in a long time, but with all the green tomatoes we have Kenny decided to cook a few up today. I made the spicy dip and they were super delicious. Plan on picking up some this weekend at the New Albany Farmer’s Market.
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Spicy Dip ~ Mix everything together and enjoy!
– 1 cup mayonnaise
-1 Tablespoon Creole mustard
-1 Tablespoon Dijon mustard
– ½ Tablespoon Worcestershire sauce
– Splash of hot sauce (we used some one of our customers brought Kenny)
-1 Tablespoon horseradish
-1 teaspoon minced jalapeno
Tags: bread crumbs, cornmeal, Creole mustard, Dijon Mustard, Eggs, flour, green tomatoes, horseradish, hot sauce, Jalapeno, mayonnaise, salt & pepper, vegetable oil, Worcestershire sauce
Well Harvest Homecoming has ended and we are ready to finish out this year’s farmer’s market. We have two more weeks remaining for the season, and sad to say that the six inches of rain we had this week has been hard on the crops. We should have plenty of broccoli, cauliflower and cabbage. Plus we will have lots of greens… Swiss chard, kale, spinach and baby lettuce.
We have loads of fall/winter squashes available… spaghetti, acorn, butternut, etc… also available this Saturday: a few green beans, potatoes, sweet potatoes, “candy” onions, radishes -Pink Beauties, Daikon and watermelon- turnips, beets and some of Kenny’s pepper varieties.
We are finished picking apples and will have Red and Golden Delicious and a few Johnathon apples this week. All of these are great for cooking, eating and apple butter making. Don’t forget we have local harvested Chestnuts available… while supplies last.
Don’t forget to pick up your farm-fresh, free-range eggs at the market and bring by the little ones for their annual “mini” pumpkin!
“Basket of the Week” customers ~ please remember to bring back your baskets. As the harvest season winds down, we have decided to discontinue our “Basket of the Week” program for the year. We will however still offer pre-orders as usual. Our last “Baskets” still looked awesome, but this cool/wet weather has all but ended most of our summer crops. We look forward to offering them again next season. A huge thank you to all those who participated this year!
Thanks for your patronage,
Val & Kenny
Final “Basket of the Week” for the 2014 season
A watermelon radish is, on first glance, a plain greenish-white root. But slice it open and it reveals a stunning fuchsia interior. We love their mild flavor in this simple salad.
2 watermelon radishes, peeled, quartered, and sliced
1/2 cucumber, halved and sliced
3/4 cup dill fronds
1 small purple onion, thinly sliced
1/4 cup lemon juice
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
8 ozs baby lettuce
4 ounces Feta cheese
Put all ingredients except cheese in a large bowl, tossing gently to combine. Assemble salads on 4 plates, and top each salad with crumbled cheese.
Tags: Baby Lettuce, cucumbers, dill, Feta Cheese, lemon juice, olive oil, Purple Onion, watermelon radishes
This is the weekend lots of folks in our area look forward to every year… and for us it’s the first weekend off since May. We are headed in different directions this year. Kenny is headed to Brown County to check out their farmer’s markets as we seldom get to visit other markets. This is a great opportunity for him and he is looking forward to the adventure. I’m headed south with the Louisville clan to invade Clemson, can’t wait to be with family and friends for the long weekend. Go Cards!
Harvest Homecoming is a long standing tradition for the city of New Albany so be sure to take time to enjoy the festivities. We hope for a beautiful weekend for all the outdoor activities. You can check out all their details at http://www.harvesthomecoming.com/. We will return to the farmer’s market next weekend and continue through the end of October.
Next weekend we plan to have plenty of broccoli, cauliflower, cabbage, turnips, radishes, sweet potatoes, red potatoes, and fall/winter squashes. We will have tons of greens as well… kale, spinach, collards, Swiss chard and baby lettuces. We will still have apples thru October.
As the harvest season winds down, we have decided to discontinue our “Basket of the Week” program for the year. We will however still offer pre-orders as usual. Our “Baskets last week still looked awesome, but this cool weather has all but ended our summer crops. We look forward to offering them again next season. A huge thank you to all those who participated this year!
Enjoy your weekend and see you all next Saturday,
Val & Kenny
Final “Basket of the Week” for the 2014 growing season.
A good way to use up your “Basket of the Week”, or clean out the refrigerator. This recipe could easily be vegetarian by using vegetable broth in place of chicken broth. Makes a lot and freezes well.
1 T olive oil
1 c chopped onion (candy onion)
1 c sliced carrot
3/4 c sliced celery
3 cups diced tomato (or large can crushed tomatoes)
2 c diced butternut squash
2 c water
1/2 tsp salt
1/4 tsp pepper
2 cans chicken broth (or vegetable broth)
1 can cannellini beans (rinsed)
1 can red beans (rinsed)
2 minced garlic cloves
2 c chopped cabbage
2 c spinach (chopped)
1/2 small uncooked pasta/macaroni
2 tsp dried sage
3/4 tsp thyme
2 bay leaves
1 tsp oregano
1/4 c fresh parmesan cheese
Heat oil in large pot and add onion, carrots, celery and sauté for 6 minutes. Add tomatoes, squash, water, salt and pepper, chicken broth, garlic and bay leaves. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Stir in rest of vegetables, beans and pasta. Cover and cook 5 minutes or until pasta is done. Stir in remaining herbs. Garnish with parmesan cheese. Ready to serve.
Tags: bay leaf, Butternut Squash, cabbage, candy onion, cannellini beans, carrots, celery, chicken broth, Garlic, oregano, Parmesan cheese, Pasta, red beans, sage, spinach, thyme, Tomatoes
It’s hard to believe it’s already October and the harvest season is quickly winding down; hopefully this weekend’s weather will not rain on the annual Harvest Homecoming parade. We are planning on a beautiful day!
Kenny’s broccoli is beautiful this week and we should have plenty for early patrons. We will have loads of fall/winter squashes available… spaghetti, acorn, butternut, etc… Also available this Saturday: fresh green beans, potatoes, green and golden zucchini, yellow summer squash, Swiss chard, kale, cucumbers, “candy” onions, bell peppers, cabbage, jalapenos, mixed hot peppers, pablono peppers, and sweet potatoes. Kenny is also pulling radishes and a few turnips along with the first cutting of baby lettuce. We will have Black Seeded Simpson lettuce… great for wilted lettuce salad!
Tomatoes…. we still have them and several varieties are still available. We also still have some canning tomatoes available on a pre-order basis only… be sure to place your order if you are wanting to make homemade salsa, pasta sauce or your favorite recipes.
We are still picking apples… Golden and Red Delicious apples will be available this week. We will also have a few Mutzu, which are great for cooking and apple butter making.
Don’t forget to pick up your farm-fresh, free-range eggs at the market. Just a reminder that we have been selling out early each week… so come early or pre-order to make sure you get the items you need.
Don’t forget to place your order for our “Baskets of the Week”, I need all orders by noon Friday. As the season progresses they just get better and better, this is a picture of last Saturday’s basket. ~ please remember to bring back your baskets.
Thanks for your patronage,
Val & Kenny
We will have loads of fall/winter squashes available… spaghetti, acorn, butternut, etc… Also available this Saturday: broccoli and cauliflower, green beans, potatoes, green and golden zucchini, yellow summer squash, Swiss chard, kale, cucumbers, “candy” onions, bell peppers, cabbage, jalapenos, mixed hot peppers, pablono peppers, sweet banana peppers, cherry tomatoes and sweet potatoes. Kenny may have a few other surprises as well but you will have to come down early and check them out.
Tomatoes are still available… several varieties to choose from. We are still picking apples… Golden and Red Delicious apples will be available as well as a few Mutzu.
Don’t forget to pick up your farm-fresh, free-range eggs at the market. Just a reminder that we have been selling out early each week… so come early or pre-order to make sure you get the items you need.
“Basket of the Week” customers ~ please remember to bring back your baskets. Don’t forget to place your order for our “Baskets of the Week”, I need all orders by noon Friday. As the season progresses they just get better and better, this is a picture of last Saturday’s basket.
Thanks for supporting us with your purchases at the market,
Val & Kenny
Fall is here… along with that comes a change in the produce. It’s time for all the great fall squashes ~ acorn, butternut, buttercup and spaghetti. Apples are going to be available as well, Golden Delicious, Red Delicious and Mutzu. It’s broccoli time again, we will have the first picking of the fall crop. Come early for your supply…they are sure to sell out early.
Don’t forget to place your order for our “Baskets of the Week”, I need all orders by noon Friday. As the season progresses they just get better and better, this is a picture of last Saturday’s basket.
Kenny still has tomatoes… hopefully more than last week, he ran out way too early! We will also have corn, possibly the last of the season. We’ll have sweet potatoes, green beans, Swiss chard, okra, kale, cabbage, red potatoes, beets, zucchini, golden zucchini, summer squash, cucumbers, bell peppers, and candy onions. Kenny has more of his many different hot peppers, eggplants, and cherry tomatoes as well.
Canning tomatoes will be available again this weekend for $15 a half bushel, let us know if we need to bring some for your canning projects.
Don’t forget to pick up your farm-fresh, free-range eggs at the market. Just a reminder that we have been selling out early each week… so come early or pre-order to make sure you get the items you need.
Thanks for supporting us with your purchases. Have a great week, hope to see you on Saturday.
Val & Kenny
Ready for canning!
