Buttercup Squash with Apples

Buttercup Squash with Apples

Now that the trees are bursting with color,  we can be assured that autumn is officially here.  And nothing smells or tastes better at this time of year than winter squashes baking in the oven.  This recipe kicks it up a notch and really brings out the fall flavors by adding in some apples. Courtesy of Betty Crocker, this side dish is as delicious as it is easy to make.  Using just a few ingredients,  you are going to question whether it should be served as a side dish or dessert!  Feel free to use the buttercup or acorn squash when making this recipe–either one will taste wonderful and both are available at Colchester Neighborhood Farm’s farm stand this week.

Ingredients

1 small buttercup or other winter squash (1 pound)

1/2 cup chopped tart cooking apple

2 teaspoons packed brown sugar
2 teaspoons butter or margarine, softened SAVE $
1/2 teaspoon lemon juice
1/8 teaspoon ground nutmeg

Directions

Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.
Cover and bake 30 to 40 minutes or until squash is tender.
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Green Tomato Pie III

Green Tomato Pie III

Well, if you can make a mock apple pie using Ritz Crackers, then it doesn’t seem like a big stretch to bake up a similar pie using green tomatoes.  Once again, Allrecipes offered up this variation of a non-apple, apple pie and the reviews on it are very good.  So, if you haven’t gone apple picking yet but still want an apple pie or if you are just looking for a different way to cook up the green tomatoes, give this Green Tomato Pie III a try.  Warning, some people indicated that they used a little more flour than called for in the recipe to cut down on the wateriness. If you do try this recipe, please let us know if you liked it.

Ingredients

5 green tomatoes, chopped

1 1/2 cups white sugar

2 tablespoons cider vinegar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/4 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie

Directions


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place diced green tomatoes and vinegar in a large bowl.
  3. In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly.
  4. Pour into pie crust and cover with criss-cross lattice crust.
  5. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, until bubbly and crust is brown.
Eggplant Parmesan Bites with Marinara Dipping Sauce

Eggplant Parmesan Bites with Marinara Dipping Sauce

With the harvest yielding an abundance of vegetables such as Eggplant, we begin to search for different ways to cook these foods.  After skimming through several different recipes, the Eggplant Parmesan Bites from Just A Taste stood out among the most interesting and mouth watering. These bites provide all of the delicious flavor of eggplant parmesan without the “heavy work” of slicing the vegetable up into very, very thin slices. These bites are delicious served as an appetizer, snack, or even a light supper.

Eggplant Parmesan Bites with Marinara

INGREDIENTS

  • 2 medium eggplants (about 2 1/2 lbs total)
  • 2 cups Italian-style breadcrumbs (See Kelly’s Note)
  • 3/4 cup grated Parmesan cheese
  • 3 large eggs
  • 1 cup all-purpose flour
  • Vegetable oil, for frying
  • 1 cup homemade or store-bought marinara sauce
  • Chopped fresh parsley, for garnish

NSTRUCTIONS

Peel the eggplants and dice them into 1-inch cubes. Place the cubes in a large colander and toss them with 1 1/2 teaspoons salt. Let them drain in the colander over a bowl in the sink for 30 minutes to remove excess moisture.

Combine the breadcrumbs with the Parmesan cheese in a large bowl. In a second bowl, whisk together the eggs with 2 tablespoons water. Place the flour in a third bowl. Bread the eggplant cubes in batches by coating them in the flour, then the eggs and then the cheesy breadcrumbs.

Line a baking sheet with paper towels.

Add three inches of oil to a large, heavy-bottomed pot set over medium heat and attach the deep-fry thermometer. Once the oil reaches 360ºF, add the breaded eggplant in batches, cooking them until they’re golden brown on all sides. Using a slotting spoon, transfer the eggplant to the paper towel-lined baking sheet and immediately season them with salt. Repeat the frying process with the remaining eggplant, returning the oil to 360ºF between each batch.

 

Garnish the eggplant bites with chopped fresh parsley and serve them with marinara sauce for dipping.

From the Author:

I prefer a mix of Italian-style Panko breadcrumbs and very fine Italian-seasoned breadcrumbs, which produces well-breaded eggplant with a crispy crunch.

Best Ever Zucchini Bread

Best Ever Zucchini Bread

This week’s suggested recipe uses up some of the delicious zucchini that has been harvested from Colchester Farm this season. We like this delicious treat from the website Butter With A Side Of Bread.  One of the best things about this recipe, is the option to substitute ingredients to make it a bit a more healthy.  And because the recipe yields two breads, this provides the opportunity to give one to a friend or neighbor. As the cooler fall days approach (and they will), baking up this bread will fill the home with the wonderful aromas of autumn.

 

Ingredients

  • 1 cup white sugar (you can omit this to cut down on the calories)
  • 1 cup brown sugar
  • 3 eggs
  • 1 cup vegetable oil (you can substitute applesauce for 1/2 the oil)
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp nutmeg
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups grated zucchini you can add a little more, I always do!
  • 1 cup chopped walnuts

Instructions

  1. Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
  2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
  4. Add dry ingredients to the creamed mixture and beat well.
  5. Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
Blueberry Coffee Cake (AKA Blueberry Boy Bait)

Blueberry Coffee Cake (AKA Blueberry Boy Bait)

Well here is a delicious coffee cake that is sure to get accolades from family friends and friends. Its alias name of Boy Bait comes from a 15-year-old girl from Chicago named Renny Powell who, in 1954, submitted a blueberry coffee cake recipe to the Pillsbury $100,000 Recipe & Baking Contest (the precursor to today’s Pillsbury Bake-Off). Renny took second place in the junior division for her recipe, cleverly named “Boy Bait” for its habit-forming effect on young men. Try making this cake for your next Sunday Brunch get together or any Sunday morning, for that matter.
Ingredients

For the Streusel Topping

  • 6 tablespoons packed light brown sugar
  • 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks

For the Cake

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup granulated sugar
  • large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon packed lemon zest, from 1 lemon
  • 1/2 cup milk
  • 2 cups fresh blueberries (frozen may be used but do not defrost)

Instructions

  1. Make the Streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips or cut it in with two knives or a pastry cutter until it reaches a crumbly state. Refrigerate until ready to use.
  2. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  4. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
  5. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
  6. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
  7. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
Grilled Eggplant Provolone

Grilled Eggplant Provolone

It may feel a little too warm in the kitchen to be cooking up eggplant parmesan but the weather is just right for grilling this wonderful vegetable. This is probably one of the easiest, but equally delicious, recipes for cooking eggplant. Kudos to RealSimple for coming up with this idea. Feel free to swap out the grilled salsa for marina sauce.

How to Make It

Step 1

Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper.

Step 2

Preheat a gas grill to high; adjust the heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the eggplants cut-side down until browned, about 5 minutes. Flip the eggplants and top each half with a slice of provolone. Grill 3 minutes more or until the cheese is bubbly. Top with some Grilled Salsa.

Rainy-day method: Prepare the eggplants as described above. Heat the broiler and cook the eggplants about 6 inches from the heat, cut-side down, for 5 minutes. Turn and broil cut-side up for about 3 minutes. Add the provolone and broil about 3 minutes more

Roasted Hakurei Turnips and Radishes

Roasted Hakurei Turnips and Radishes

Here’s a recipe that offers you the opportunity to cook up some freshly harvested turnips and radishes.  From the website just a little bit of bacon, please feel free to add a little bit of bacon to the roasted turnips and radishes.

Ingredients

  • 1 bunch radishes
  • 1 bunch Hakurei turnips, or other mild salad turnips
  • 3 tbsp olive oil
  • 1 tsp kosher salt

Instructions

  1. Move the rack in the oven to the lower middle position. Place the roasting pan in the oven. Preheat oven to 425F.
  2. Slice the greens off the turnips and radishes. Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free. If you left a little bit of the stem on the radishes and turnips, make sure you clean around it well since dirt collects there. I find scraping around the stem as I wash cleans it up nicely.
  3. Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones. In a large bowl, toss the vegetables with 2 tbsp of olive oil and 1/2 tsp of salt. Pour the vegetables into the roasting pan, arranging them so most have a flat side down in the pan. Roast for 15 minutes, stirring and turning the vegetables at 7 minutes.
  4. Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt. Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven. Roast for 5 minutes more.