Tag Archive: zucchini

July 2016 CSA Wrap-Up

csa week 6a

Hey friends! Happy summer!! We had another great CSA month this July! Lots of zucchini, summer squash, scallions and onions this month. We also got our share of pickling cucumbers, which are a big hit around here, especially paired with hummus. Yum!

Week 4: beets, spring onions, scallions, zucchini, yellow squash, romaine lettuce, red leaf lettuce, thyme, kalecsa week 4aWeek 5: kale, cucumbers, eggplant, fennel, lettuce, misome, new potatoes, onions, pickling cucumbers, scallions, squash

csa week 5b

Week 6: cucumbers, green beans, eggplant, romaine lettuce, misome, new potatoes, onions, pickling cucumbers, tomatoes, summer squash, zucchini

csa week 6a

Week 7: green leaf lettuce, cabbage, onions, garlic, eggplant, corn, radish, tomato, green pepper, jalapeño, basil

csa week 7

Recipes this month:

Salads: We had lots of salads this month, just like June. With the combination of swiss chard, green leaf and red leaf lettuce, you are bound to have a delicious salad every time!

Grilled Summer Squash: We also had our share of grilled zucchini and summer squash. Such a simple way to eat squash during grilling season: slice, grill, and sprinkle with a little extra virgin olive oil, salt and pepper.

Smoothies: Summer in New England always calls for smoothies! We always have on hand fresh greens, fresh or frozen berries, avocado and coconut milk to some yummy delicious-ness. Everyone here loves them!

Homemade Strawberry Banana “Ice Cream”

We had a whole bunch of bananas that got too ripe too fast this month so I cut them up and froze them on parchment paper lined cookie sheets. Then I transferred them to a ziploc bag for later use. I took out the strawberry + coconut milk cubes that I froze from our strawberry picking in June, combined it with frozen banana and a splash of almond milk in the Vitamix, and it made the most delicious strawberry banana frozen treat!

straw banana

What kinds of goodies have you been making with your farm fresh veggies and fruit?

Until next time,

💚 Jenny

Chicken & Zucchini Poppers

With the abundance of zucchini that is currently happening in our garden this very moment, I have been searching for zucchini recipes, and not necessarily treats like breads or muffins. Last summer I made savory zucchini cups, which were similar to zucchini fritters except baked in a muffin tin. They were good, but not out of this world. I wanted to incorporate the zucchini into a meatball in some way and created this delicious recipe. They are so quick and easy to make and the kids love them!

zucchini poppers 1

Chicken & Zucchini Poppers

Yields: 20 meatballs

Ingredients:

  • 1 pound ground chicken or turkey
  • 2 cups zucchini (shredded)
  • ½ cup cilantro (chopped)
  • 2 scallions (chopped)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • cooking oil (olive oil, coconut oil, ghee)

Directions:

  1. Add ground chicken or turkey, shredded zucchini, cilantro, scallions, salt and pepper to a large mixing bowl.
  2. Mix well with hands.
  3. Form into bite-size balls and place on a baking sheet.
  4. Bake at 400º for 20 minutes. Turn once halfway through baking time.
  5. These can also be cooked in a skillet on the stovetop with a little olive oil, coconut oil or ghee.
  6. Serve as an appetizer, snack, or for dinner atop some spaghetti squash or zucchini noodles.

Have you made anything awesome with zucchini this season?

xoxo

Jenny

Zucchini Fritter Cups

As you can see, we have tons of zucchini coming out of the garden. We try to pick them when they are smaller and more usable, but these were picked after a few days away on vacation. Oops! We have used them in so many ways this season… steamed, grilled, zucchini noodles, pan-fried zucchini fritters, and even chocolate zucchini bread.

giant zucchini

Since my first attempt at zucchini fritters was just so-so, I wanted to give them another try. I came across this recipe from PaleOMG and thought how easy it sounded to make them in muffin tins in the oven. I added a few extra ingredients that I had on hand to enhance the flavor slightly, and they were delicious! I will definitely make these again.

When using zucchini in recipes, you have to shred the zucchini and then squeeze out the moisture. This is a necessary step because you don’t want your recipe to be a big moist mess! In the past I would just pile up the zucchini in the middle of a bunch of paper towels and squeeze away. This year, however, I have a brilliant tip for you – use your nut milk bag to squeeze out the moisture! I really like this one from Rawsome Creations. It sounds weird at first, but if you think you want to try making your own nut milk, and I think you should because it’s awesome, this little bag is so worth it! Then, when squeezing moisture out of veggies, like zucchini, It works like a charm and you don’t waste all of those paper towels. If you don’t have a nut milk bag, of course paper towels work fine.

zucchini cups


Zucchini Fritter Cups (adapted from PaleOMG)

  • 3 cups shredded zucchini (about 2-3 zucchini)
  • 1/2 yellow onion, minced
  • 2 garlic cloves, minced
  • 1 cup fresh basil, finely chopped
  • 1 cup fresh beet greens (or any greens really), finely chopped
  • 1 1/2 cups almond flour
  • 2 eggs, whisked
  • 1 tsp. garlic powder
  • salt and pepper, to taste
  1. Preheat oven to 400 degrees. Line the muffin tins with parchment paper muffin liners.
  2. Place the zucchini and yellow onion in food processor using the shredding attachment and shred.
  3. Place the zucchini and onion in a nut milk bag and squeeze out all the excess liquid. This is important! Get as much of the moisture out as possible.
  4. Place zucchini, onion, garlic, basil, and greens in a bowl, and mix well with almond flour, egg, garlic powder, salt and pepper.
  5. Use a scoop to place the mixture into the muffin tins. My batch filled 14 muffin tins.
  6. Bake for 25-30 minutes.
  7. Let cool before removing from muffin tin.

What have you used your zucchini for this season?

Until next time…

green_heart Jenny

July 2014 CSA Wrap-Up

We’ve had a great month of CSA fun so far! Like I said in a past post, each week I look forward to Tuesdays, because I know I get to pick up the CSA and it’s always so fun seeing what we’ll have to try out for the week. We also participate in the fish share and get fresh fish every other week throughout the season.

CSA Week 4 + fish (salmon): strawberries, baby spinach, romaine, summer squash, zucchini, beets, swiss chard, cucumbers

CSA week 4

CSA Week 5: beets, swiss chard, green leaf lettuce, pickle cucumbers, basil, green pepper, blueberries

csa week 5b

CSA Week 6 + fish (swordfish): red leaf lettuce, carrots, basil parsley, scallions, cucumber zucchini, tomato, blueberries

csa week 6a

CSA Week 7: red leaf lettuce, baby arugula, green beans, scallions, zucchini, cucumber, tomato, melon (I think we were missing some items this week because I checked their website and it listed corn, and a few other things! I also did not pick up this week, please excuse the picture 😉 )

CSA Week 7a

CSA Week 8: athena melon, wax beans, green leaf lettuce, cucumbers, zucchini, summer squash, tomato, basil, scallions, corn, eggplant

css week 8a

We also have a ton of squash coming from our own garden. I keep posting pictures on Instagram hoping someone will come on by and pick some up. Our neighbors have had their share, that’s for sure!

What have I been making with all of this squash you ask? I have made plenty of grilled zucchini and summer squash, which is delicious. We cut it in big chunks, put them on skewers, sprinkle with a little salt, pepper, coconut oil and grill. Yum! I have also made zucchini noodles a few times. Last week we tried zucchini fritters using this recipe from Stupid Easy Paleo. They were just okay, seemed like they were missing something… I might try these Zucchini Fritter Cups from Juli at PaleOMG next time. Next up is zucchini bread. Stay tuned for that one!

squash2

Kitchen Tip: I figured out last summer that July is a big month for squash, as you can see, lettuces and scallions. We eat salads like crazy, so the lettuces are pretty easy to deal with. But I remember during our first CSA season thinking, what in the world am I going to do with all of these scallions? Who uses this many scallions each week? Well, the second year I got a little smarter! After two weeks of huge bunches of scallions, I chopped them and put them in freezer bags for use all year long. They freeze great, stay bright green and are ready to use. They are especially convenient when making chili or any kind of soup or stew – you just throw them in frozen!

scallions frozen

Awesome Summer Dinner: This dinner is really simple, really fast and easy, I promise! Grilled chicken thighs with zucchini noodles and salad topped with cucumber and avocado salad.

summer dinner 4

For the chicken: marinate about an hour before grilling with olive oil, coconut aminos, salt and pepper)

For the zucchini noodles: after creating the noodles using a mandoline (what I have) or a spiralizer (what I want!) steam them in a shallow pan for about 5 minutes. Drain the excess water in a collander and then put back in the pan on medium heat. Season with salt, pepper, lemon juice, and a little olive oil or butter and serve warm.

Cucumber + Avocado Salad

    • 1 cucumber, diced
    • 1 avocado, diced
    • 1 carrot, diced
    • 1/2 – 1 cup fresh basil, chopped
    • salt and pepper, to taste

Chop the veggies and mix everything together. Chill for at least 30 minutes in the refrigerator to allow the flavors to come together. Serve alone or on top of a green salad – no need for dressing!

cucumber salad

Another recipe I made this month was Basil Avocado Pesto. Have you tried anything new this month with seasonal ingredients?

Until next time…

green_heart Jenny