zucchini

Squash - A Herd of Misfits
Susan Stuck Sep 30, 2010 Zucchini 1 comments
The squash family can make a cook crazy. There's no conformity within this bunch. From overgrown green dirigibles to splashy sultans' turbans to bulbous blue monsters, it's a herd of misfits. Some, like zucchini and yellow squash, are bland and tender and pose no physical challenges to the cook. Others, like the big blue Hubbard, have skins so tough you practically need a Sawzall to get to the flesh. This particular cook loves acorn squash because it's so manageable, so predictable and so very convenient. The squash are easy enough to cleave in half, quickly seed and bake off while you prepare the rest of a meal. The nutty and not-too-sweet flesh shows off other flavors so well you can make...
Zucchini Omelet
FarmPlate Aug 05, 2010 Zucchini 0 comments
from the FarmPlate Kitchen 1 pound zucchini, cut into ½-inch cubes Salt and freshly ground black pepper A handful of fresh parsley leaves 2 cloves garlic 4 tablespoons olive oil 1 large sweet onion, thinly sliced A big pinch of chopped fresh thyme from the FarmPlate Kitchen 1 pound zucchini, cut into ½-inch cubes Salt and freshly ground black pepper A handful of fresh parsley leaves 2 cloves garlic 4 tablespoons olive oil 1 large sweet onion, thinly sliced A big pinch of chopped fresh thyme 4 large Vermont eggs (try farm-fresh eggs from Berway Farm and Creamery) 1 tablespoon unsalted butter Spread out the cubed zucchini, sprinkle with salt and set aside. Chop the parsley and garlic...
Gads of Zukes and Cukes!
Susan Stuck Aug 05, 2010 Zucchini 0 comments
It's that time of year. It's hot and humid and gardens are going bonkers. All across the country, men and women are walking into offices with armloads of cucumbers and zucchini cheerily telling their co-workers to help themselves to their backyard harvest. This is one gift horse you really need to examine carefully. Push aside the three-pound cucumbers and the zucchinis as big as biceps. These cucurbits on steroids are often watery, spongy and bordering on flavorless. Try to select compact specimens that feel heavy for their size and have dark green skins. Zucchini enthusiasts love to grate the maxi-zukes for making zucchini bread. In fact, a quick Google search for a z-bread recipe...
Sugarsnap Zucchini "Linguini" With Basil Pesto
FarmPlate Jul 23, 2010 Zucchini 0 comments
from Sugarsnap, Burlington, Vermont 2 large zucchini One 8 ounce container of pesto (homemade or purchased) ½ cup pine nuts or nuts of your choice 3+ tablespoons Parmigiano Reggiano or other hard Italian cheese Juice and zest of 1 lemon Salt and pepper Wash and dry the zucchini and using a julienne peeler, make the “linguini“ using the white flesh and skin of the squash, stopping when you get to the seeds. In a bowl large enough to toss the mix, add pesto (to taste), nuts, half of the cheese and the lemon zest. Use lemon juice to thin the pesto as you would use hot pasta water in a hot pesto/pasta dish. Add salt and pepper and more or less of anything as you wish. Top each serving with some...
Sugarsnap Expands to Tech Park
FarmPlate Jul 23, 2010 Zucchini 0 comments
When you pull into the parking lot at 30 Community Drive, the hub of South Burlington's Technology Park, you might have to squint to spot the cheery little sign for the new Sugarsnap restaurant. It's off to the left, sandwiched between TelJet's and Test America's no-nonsense logos. It feels far away from Sugarsnap's friendly home at the edge of the Intervale. But once you step inside, warm aromas from simmering soups and just-baked cookies tell you you're headed to the right place. After six years of serving impeccably fresh, ready-to-eat, mostly local foods from its Riverside Avenue location, Sugarsnap has just expanded into a new commissary kitchen and second retail store in South...
Holiday Nibbles
FarmPlate Dec 23, 2009 Zucchini 0 comments
We've gathered a handful of easy hors d'oeuvre ideas from FarmPlate friends and staffers. They're not so much recipes as guides for turning what you might find in the fridge or pantry into tempting treats to serve when people stop by. Grilled Veggie Rolls That panini pan you got from Santa also works well for grilling sliced vegetables! Slice eggplant or zucchini about ½-inch thick, brush with olive oil and grill until cooked through. Let cool slightly, sprinkle with crumbled Vermont Creamery's goat's milk feta and a pinch of dried thyme. Roll up and secure with a toothpick. Ohpah! Spinach-Artichoke Dip Heat a little olive oil in a skillet and cook 1 pound washed and trimmed spinach or...