Rosemary Polenta Pumpkin Muffins

A new version of one of my very favorite treats. I found this recipe in a wonderful new cookbook I just purchased, called A Harvest of Pumpkins and Squash. I'll definitely be posting more recipes from this cookbook as I try them out.

Ingredients:


1/2 cup minced fresh Rosemary
2 tsp. grated Lemon Zest
2 cups plus 1 tsp. Confectioners' Sugar
1 2/3 cups All-Purpose Flour
1/2 cup Polenta
2 tsp. Bkaing Powder
3 tsp. ground Cinnamon
3/4 tsp. ground Allspice
1/4 tsp. Salt
4 large Eggs
3/4 cup olive oil
3/4 cup Pumpkin Puree
2 Tbsp. raw sugar or demerara

Directions:

1. Preheat the oven to 350. Line 20 standard muffin cups with paper liners.

2. In a small bowl, combine the Rosemary and Zest and mash with the 1 tsp. Confectioners' Sugar. In a large bowl, stir together the 2 cups Confectioners' Sugar, Flour, Polenta, Baking Powder, Cinnamon, Allspice, and Salt. Add the Eggs and Rosemary mixture. Using an electric mixer, et on medium speed and beat until smooth. Add the Pumpkin and beat until smooth, about 2 minutes longer.

3. Spoon the better into the prepared muffin cups, filling each 3/4 full. Sprinkle with the raw sugar. Bake 18-20 minutes or until a toothpick comes out clean. Transfer to a wire rack and let cool slightly. Serve warm or room temperature. Store in an airtight container at room temperature for 2 days, or wrap tightly and freeze for up to a month.

Gazpacho

Who can think of a better combination that tomatoes and cucumbers?! (Well, okay...cucumbers, mint, and lemons go pretty darn well together too.) Soups in general are some of my most loved dishes, and nothing beats cold Gazpacho in the summertime! Here's a simple recipe for a wonderful meal that incorporates lots of nutritious veggies that are readily accessible at your local farmers' market this month.

Ingredients:

• 2 cucumbers, diced
• 3 large tomatoes, diced
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 red onion, chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 2 1/2 cups tomato juice
• Salt
• Pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Juice of 1 lime
• Hot Sauce
  

Directions

In large glass bowl combine vegetables. Add remaining ingredients and mix well. Add half the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve.

Delicata Squash

Delicata is typically a winter storage squash, unless you happen to have it fresh & ready to eat in your garden mid-summer :) It's similar in many ways to Butternut Squash. Here are some tips on how to use it:

Delicata squash is a nice mild tasting and delicious squash. The following recipes will give you an idea of how to use it. You can substitute other winter squash in these recipes if you wish. Delicata will store at room temperature for about 4 weeks.

Squash with Herbs

Ingredients:

2 medium winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
Freshly ground pepper, to taste

If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.

Spicy Squash Soup

Ingredients:

2 1/2 tsp. Cajun seasoning
1 1/2 lb. Delicata or other winter squash
2-3 tsp. fresh ginger

, peeled and minced
1 liter milk
2 cup sweet onion, diced
1 cup celery, diced
2 tbsp. minced garlic
4 tsp. olive oil
10 oz. frozen corn kernels
10 oz. frozen green beans
3/4 cup fresh basil leaves, chopped

Trim edges of squash, cut into four pieces, remove seeds. Steam 12-15 minutes until soft. Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; puree. Sautee onion, celery and garlic in 3 tsp. olive oil until onions are soft. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash puree and remaining milk. Bring to a boil, simmer for 15 minutes. Add corn and green beans and continue to simmer. Stir in basil. Season with salt to taste.

Baked Delicata Squash

Ingredients:

1 delicata squash
1-2 Tbsp. butter
Salt and freshly ground black pepper

Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.

Delicata Squash Puree

Ingredients:

One 2-lb. Delicata squash
1 lb. potatoes, peeled and quartered
1 cup heavy cream or half and half
2 tbsp. butter or olive oil
1/4 c. finely chopped fresh chives
Salt and fresh ground black pepper to taste

Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher , mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.

Lemon Basil Shortbread

Whoever heard of *baking* with basil? When Joann (our wonderful volunteer who assists with Tuesday harvests) told me about these Lemon Basil Shortbread cookies, I was immediately intrigued. They sound like a perfect use for abundant mid-summer basil...after you've made all the pesto your freezer hold for winter, that is!

Ingredients:

1 cup unsalted butter, at room temperature
1/2 cup plus 2 tablespoons Sugar
1 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
2 1/2 cups all-purpose flour
6 Tbsp. cornstarch
1 Tbsp. minced fresh Basil leaves

Directions:

Preheat oven to 300 degrees. In a food processor, mix the butter, 1/2 cup Sugar, lemon zest, flour, cornstarch, and basil leaves until smooth. Press the dough into two 8-inch cake pans with removable sides. Press the tines of a fork around the edge of the dough, then pierce the dough with the fork in parallel lines about an inch apart.

Bake the shortbread until firm to the touch and slightly browned, about 45 minutes. While still hot, sprinkle each shortbread round with 1 Tbsp. sugar. Remove the sides from the pans and cut each round, while still warm, into 12 wedges. Set the pans on racks to cool completely, then remove shortbread wedges and serve.

Makes 24 cookies.

Cucumber Mint Lemonade

Here's the recipe for the Cucumber Mint Lemonade I have been making for markets lately. It sells out quickly and people are always asking how I made it. It's couldn't be more simple (maybe because I don't make the lemonade part from scratch; we don't grow lemons, after all) and you can make it yourself in minutes at home.

Ingredients:

1/2 Gallon Lemonade (your favorite brand - I've used Santa Cruz, Simply Lemonade, and Whole Foods 365 Brand - they're all good bases).

1 Medium Cucumber

1 oz. Mint Leaves (add more if you want a really minty drink)

The Juice and pulp from 1/2 Lemon

Directions:

Puree the Cucumber, with skin on, and mint in food processor until there are no big chunks of cucumber left. Stir in the juice and pulp from the lemon, and then add this mixture to your lemonade. Shake up and serve over ice.

Stuffed Squash Blossoms

I absolutely love these! If you can get your hands on some squash blossoms, don't pass them up. They make a delicious and impressive appetizer to serve at a dinner party.

Ingredients:

• 18 zucchini blossoms, stamen removed

Cheese Filling:

• 3 ounces goat (feta) cheese
• 3 ounces cream cheese
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 clove garlic, minced
• Salt and pepper to taste

Batter:

• 1/8 cup cornstarch
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg, beaten
• 1/2 cup cold flat beer
• Oil (or lard) for frying
• Salt and pepper to taste
• Grated Parmesan cheese and sliced chives for garnish

Directions:

Gently swish the squash blossoms in cold water to clean. Carefully twirl to remove most of the water, then drain thoroughly on paper towels. Set aside.

Beat goat cheese, cream cheese, red pepper flakes, oregano, basil, garlic, salt and pepper until blended. Gently fill each blossom with about 2 teaspoons of the cheese filling. Refrigerate while making batter.

In a heavy skillet, heat 2 inches of oil to 375 F over medium heat.

While oil is heating, whisk together cornstarch, flour, salt, pepper, celery salt, baking soda, baking powder, egg, and beer until combined.

Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown on one side, then turn to brown the other. Cook only a few at a time so they are not crowded. Remove with a slotted spoon and drain on paper towels. Repeat with remaining stuffed squash blossoms.

Sprinkle stuffed squash blossoms with salt and pepper to taste and garnish with a sprinkling of grated Parmesan cheese and chopped chives.

Credit

Fried Green Tomatoes

A Southern Classic

Ingredients:

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.