On The Table
This Week’s Share
Please note, contents of the boxes can change, visit Golden Earthworm’s website for their newsletter, the most up to date harvest information and more recipes and farm news. To help your veggies last as long as possible, visit our storage tips page.
- GOLDEN BEETS | Qty: 1 bunch
- PARSLEY | Qty: 1 bunch
- SWISS CHARD | Qty: 1 bunch
- ROMANO or STRING BEANS | Qty: 1 bag
- ZUCCHINI | Qty: 3 pieces
- GARLIC | Qty: 2 heads
Fresh garlic - straight out of the field, so they’re not cured or cleaned yet! You can eat them fresh as-is, or store in a cool, dry place. You’ll notice that the outer skin has not yet dried. To peel, just remove the thin purple-hued skin around the outside of each clove. - RED GOLD POTATOES | Qty: 1 quart
- CUCUMBERS | Qty: 3 pieces
- *FRUIT SHARE | Tues & Wed deliveries
1 portion BLUEBERRIES
1 portion PEACHES - *FRUIT SHARE | Thurs deliveries
To be decided.
Zucchini Bread
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce or plain yogurt
- 2 cups sugar
- 3 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups flour (unbleached white or whole wheat pastry)
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup chopped walnuts
- 1/2 cup raisins or chocolate chips (optional)
Preheat oven to 325 degrees F. Grease and flour two loaf pans. In a large bowl, beat eggs until light and frothy. Mix in oil, applesauce or yogurt, and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt, nuts and raising or chips if using. Stir into the egg mixture. Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done.
Foodstock
See this article in today’s Times about “Slow Food Nation” an event in San Francisco over Labor day weekend sponsored by Slow Food USA.