Archive for the ‘zucchini’ Category

Pacific NW Snapshots: Barking Dog Farms

Monday, September 22nd, 2008

On last year’s trip to the Oregon coast, my mom and I visited the Lincoln City Farmers Market and came across the largest zucchini I’d ever seen. This year, we headed to the source, Barking Dog Farms, just south of Lincoln City at the base of the Siletz River. This was perhaps the greenest, lushest little farm I’ve ever seen, clearly benefiting from the cool, damp climate. The toddlers snacked on watermelon and picked dandelions while the rest of us checked out the offerings.

My sister-in-law chatted with the owner about their heirloom seed supplier as we drooled over the beautiful tomatoes, zucchini, and cut-to-order herbs and greens. I brought back a large, freshly harvested leek, garlic chives, romanesco zucchini, black russian tomato, pluots and some local goatzarella cheese from Fraga Farm. The leek and chives were used in my oven-roasted salmon, and I made a roasted zucchini, tomato and goatzarella salad to serve on the side. Just two of those hearty zucchini fed the entire family of 10!

Hitting the road soon? Check out Culinate’s “Local 50: Good things to eat in every state.”

quick bites: banana-veggie muffins

Monday, November 12th, 2007

banana veggie muffins

We give the boy a quick snack in the mornings while we’re getting ready, since he gets breakfast later at daycare. These were wildly popular, and an easy way to get an extra serving of veggies into his diet.

Banana-Veggie Mini Muffins

  • 1 c shredded carrots &/or zucchini (approx. 2 of each)
  • 1 c mashed banana (2) – or 1 c applesauce
  • 1/2 c canola oil
  • 1 t vanilla
  • 2 eggs
  • 1/2 c brown sugar
  • 1/2 c evaporated cane juice (or white) sugar
  • 1 3/4 c flour
  • 1/4 c wheat bran
  • 1 t baking powder
  • 1/2 t baking soda
  • 1 t cinnamon

Optional additions: 1/2 c chopped walnuts or raisins

Bake at 400 degrees in oiled muffin tins. 15-18 minutes for mini muffins or 20-25 for regular muffins. Makes 36 mini muffins.

market-inspired meals: zucchini & red peppers

Wednesday, October 31st, 2007

tricolore pilaf

This week’s market bag: ground beef, boneless pork shoulder, gouda, zucchini, red peppers, staymen & jonagold apples, romaine lettuce mix.

On the menu: tricolore beef & rice pilaf, roast pork, apple pie, grilled gouda & apple sandwiches.

Recipe: Tricolore Beef & Rice Pilaf