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Chocolate Zucchini Muffins

Dish: Chocolate Zucchini Muffins

1 stick butter
½ cup oil
1 ½ cup brown sugar
3 eggs
2 teaspoons vanilla
½ cup buttermilk (or whole milk with 1 teaspoon vinegar)
2 cups grated unpeeled zucchini (could substitute with squash)
1 cup chocolate chips
2 cups flour (we used half whole wheat, half all-purpose flour)
1 cup unsweetened cocoa powder
1 teaspoon sea salt
2 teaspoons baking soda
¼ teaspoon ground cloves (optional)
1 teaspoon cinnamon (optional)
1 cup chopped walnuts
powdered sugar for topping (optional)


Heat the oven to 350°F, and line 2 12cup muffin tins with paper liners. Or line one muffin tin, then grease and flour an 8inch cake pan.

In one bowl, mix together the sugar, butter, and oil.

Beat in the eggs one at a time. 

Stir in the vanilla, buttermilk, zucchini, and chocolate chips.

In another bowl, whisk together all of the dry ingredients except walnuts.  

Combine bowls and add walnuts.

Fill liners ¾ of the way.  Bake for 25 minutes, if making regular sized cupcakes.  Bake 35 minutes if making a cake.  Bake for 15 minutes if making mini-muffins. 

These stay moist even when well-baked, so a toothpick inserted in the center should still have some cling-ons. 

Cool on a rack, dust with powdered sugar if desired.

Courtesy of Bay Ridge CSA Member, Vanessa and David Aja-Sigmon.

Cold Zucchini Salad

approx 2 lbs zucchini
3 tbsp fresh lemon juice
3 tbsp olive oil
1 tbsp salt
10-15 sprigs of basil

Slicey the zucchini thinly with vegetable peeler. Emulsify the lemon juice, olive oil, and salt.

Slice basil leaves, mix all ingredients, toss and serve! Keep cold.

Courtesy of Bay Ridge CSA Member, Rana Abu-Sbaih.

Summer Vegetable Turnover

1 sheet of puff pastry
1 medium size onion
1 clove garlic
4 tablespoons olive oil
½ green pepper
½ red pepper
½ pound zucchini or squash
½ pound eggplant
2 tablespoons raisins
1 tablespoon thyme
2 tablespoon pitted black olives
1 egg

Cinnamon, pine nuts, allspice, ginger, nutmeg, goat or mozzarella cheese

Slice the onions thinly.
Chop the garlic and them in a large sautéing pan with 2 tablespoons of olive oil. After about 10 minutes, put them aside on a plate.

Add 2 tablespoons olive oil in the same saucepan and sauté green pepper (thinly sliced), red pepper (thinly sliced), zucchini (cubed), and eggplant (cubed). Note: If you see that there is not enough oil in the pan add 2 more tablespoons, not more because the eggplants first absorb the oil then let it go once they’re cooked. Add salt and pepper.
Add raisins (chopped), olives, and some or all of optional ingredients.

You can do this a day ahead and keep it in the refrigerator. Bring it to room temperature before you use it.

Prepare your puff pastry. Roll out the pastry on a flat surface. Pour the vegetables on one side, then turn the pastry to cover the vegetables. It will be a rectangular shape. Seal the sides.

Whisk the egg and wash the top of the turnover with the egg wash. Make a couple of small holes to let the air escape.

Preheat the oven to 400°F and bake it in the middle for 15 to 20 minutes until it is golden brown in color.

Courtesy of Bay Ridge CSA Member, Didem Meadows.

During season, Weekly list will appear here

If you ordered an Egg share

During season, Weekly list will appear here

Order Pickup: 4/13/19

Deadline to Order: 4/11/19
(bread deadline 4/9/19)

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