Week 11 Delivery

Hold on:

• 1 large cabbage
• 1 green pepper
• 1 leek
• 2 lbs beets
• 2 lbs red onions
• 2 lbs red potatoes
• 2 hot peppers
• 3 cucumbers
• 3/4 lb cherry tomatoes
• 3/4 pound salad tomatoes
• 1/2 lb kale
• 1/2 lb okra
• 1/2 lb collards
• Zuchinni: 1 giant for baking and 1 for all other purposes
• Broccoil and a stuffing squash (paid shares)
• OR 1 eggplant (work shares)

Its zucchini time! Here' s a few good recipes:
It seems almost everyone has a tried and true recipe for zucchini bread.  As per usual, here's mine...

Zucchini Bread
Ingredients:
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
1 egg or egg replacer (1 tb ground flax with 2 tb water is great in this recipe)
1/2 cup sugar
1/3 cup oil (or applesauce)
1 teaspoon vinegar
1 teaspoon vanilla extract
1-1/2 cups zucchini, grated

Optional:
2 tsp cinnamon or cardamom
chocolate chips
1/2 cup nuts, chopped
1/4 cup water (if dry)

Directions:
Preheat oven to 350F. In a large bowl, sift together the flour, baking powder, salt, and cinnamon. Add the egg, sweetener, oil, vinegar, and vanilla, and mix. Stir in the zucchini and nuts. if using, and mix together gently until "just mixed." Add a little water if the dough seems too dry. Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. Test with a knife to see if done. Cool for 10 minutes before slicing and serving. Makes 1 loaf.

Grated zucchini can also be stored in a sealed container in the freezer.  Its great for zucchini bread in January, or can even be used in zucchini latkes.  It lasts up to 6 months.  Or slice it and then dry it on a screen until dry and not pliable.  An old window screen works great.  Store in sealed glass jars.  When you go to use it, rehydrate in a little water, or throw it right in the pot.  Zucchini dries wonderfully!