Zucchini Tots

2 Feb
If anyone has zucchini left this was a great recipe!  Everyone in my family loved these, especially the kids!  I found the recipe at http://curiouscountrycook.blogspot.ca/2012/03/zucchini-tots.html.
Zucchini Bites
Recipe adapted: The Naptime Chef
yields: 12 mini muffins

1 cups zucchini, grated
1 egg (1 large egg equals 3-4 tbsp when whisked together)
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs – I used Italian style
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.


Sliced Apple Cake

24 Jan
We got this recipe from Amanda who had it the other night at a party and wanted to share.  She said it was a great way to enjoy some of our apples and I think she’s right.  Sounds yummy and we can’t wait to try it!
Sliced Apple Cake

Peel apples & slice as for apple pie – 4 cups

Grease & flour 13×9 pan

preheat oven to 350 degrees

In large bowl:  2 cups white sugar, 1 cup vegetable oil, 2 tsp. vanilla – stir together & add 2 eggs – mix well & stir in 1 cup coarsely chopped walnuts & the apple slices – mix together

Combine:  3 cups flour, 1 tsp. baking soda, 1 tsp. salt, 2 tsp. cinnamon – add to apple mixture & stir by hand – batter will be hard to stir!!

Pour into prepared pan & bake 1 hour


KFC Cole Slaw Copycat!

20 Jan

I thought this would be a good recipe to share since we have shredded carrots and cabbage in our boxes this week!  I also wanted to share with you a tip for making buttermilk instead of buying it.  You can mix 1 tablespoon of white vinegar with 1 cup of milk, let it sit for a few minutes, stir and waa laa you’ve got buttermilk.  Enjoy!

8 cups shredded cabbage

1/4 cup carrot, shredded

1/3 cup sugar

1/2 teas. salt

1/8 teas. pepper

1/4 cup milk

1/2 cup mayonaise

1/4 cup buttermilk

1 1/2 tbls. white vinegar

2 1/2 tbls. lemon juice

Combine cabbage and carrots in a large salad bowl. Mix remaining

ingredients together and combine thoroughly. Pour liquid ingredients

over cabbage and carrots and stir. Refrigerate at least two hours

before serving (overnight is better). Stir well before serving.

Boxes Are In – December 31

31 Dec


Our boxes today look great.  There was a shortage of fruit at the Farmers Market today but we made up for it in Veggies…Todays boxes include Iceberg Lettuce, cabbage, Onions, mushrooms, green beans, broccoli, bell peppers, Roma tomatoes, cucumbers, bananas, apples and pineapple. 

Next Box January 14th.  Payment Due date is Sunday January 12th.

Happy New Year to all. 

Cranberry-Rosemary Stuffed Pork Loin

26 Dec

Thank you Charlie for sharing this week’s recipe with us.  With all the commotion of the holidays, we are indeed a day late posting and unfortunately we don’t have a picture either, but we hope you’ll still enjoy it and find it helpful.  It sounds delicious.  Charlie noted that he followed this recipe exactly, but did make a few changes… “I added celery and sage to the stuffing mix, and I baked the tenderloin in a Ceramic baking dish instead of roasting it… This Tenderloin was amazing.”

Thanks Charlie!

Click here to view recipe from Eating Well.

Menu Plan Dec 18

18 Dec

Today’s menu comes from Dana:

My family loves to try new recipes and dinner ideas, especially when we receive our vegetable box.  This week menu includes:

Meal 1 Boiled Shrimp
Coleslaw (featuring the cabbage from the last box)
Stovetop fried potatoes using the potatoes in this weeks box
Meal 2 Tossed salad using Romaine lettuce, carrots, and tomatoes from the last box
Shrimp leftover from last night
Meal 3 Fresh grapefruit
Meal 4 Fresh asparagus baked with olive oil and fresh herbs steak baked potatoes

sauteed zucchini and onions
Snack apple slices
peanut butter

This week, I will attempt to cook some collards, for the first time ever. My husband will be happy, although the rest of us don’t eat them. -Dana

Boxes Are In – December 17

17 Dec


As you can see from the above picture, today’s boxes are phenomenal! And that is just a picture of the regular box.  So just IMAGINE what the Holiday box we offered today looks like.  A large part of that was because we had 19 people today.  A larger number of people participating means more produce every time.  So refer your friends to our website because we’d love to have them join us! You can even use one of the Share buttons at the end of this post.  It make it so easy to share on sites like Facebook.

In today’s regular $15 box, we have Collard Greens, Romaine lettuce, celery, corn, baking potatoes, tangelos, grapefruit, carrots, asparagus, sweet potatoes, red bell peppers, zucchini, and pink lady apples.  Holiday boxes (those who paid an extra $5) received the same items only they have an entire 8 lb bag of baking potatoes, a 3 lb bag of Golden Delicious apples, a pineapple, and extra corn and sweet potatoes.

Please remember that Marsha is out of town so unless you specifically asked Marsha to have her daughter transport your produce box to Marsha’s house, all boxes are to be picked up from Kasey’s home this week.  If you need her address again, please email her at kpquiller@hotmail.com.  She leaves her garage door unlocked so please just walk into the garage and take the box with your name.  And don’t forget to take from the extras box as well. There are a few extra sweet potatoes, baking potatoes, carrots, and Romaine.

The next box will be a regular box on Tuesday, December 31st.  We hope everyone enjoys the holiday and we’ll see you again on New Year’s Eve!

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