July

Summer Bread Salad with Zucchini, Tomatoes, and Feta Cheese

p. 175 (MACSAC)

1 1/2-2 cups chopped baby zucchini

1/4 cup extra-virgin olive oil

1-1 1/2 cups chopped tomatoes

3 tablespoons wine vinegar

1/2 cup crumbled feta cheese

2 teaspoons minced garlic

1/4 cup chopped sweet or green onion

Salt and freshly ground black pepper to taste

1/4 cup chopped imported olives (black or green)

5-6 cups firm-textured bread cubes (sourdough, pita, etc.), dried or toasted

1/4-1/2 cup chopped fresh basil

Directions: toss all ingredients except bread in large bowl; let stand at room temperature to develop flavor, tossing occasionally, 1/2 to 1 hour. Toss in bread just before serving. Makes 4-6 servings.

 

French Ratatouille

p.178 (Linda and Roger Petterson, Harmony Valley Farm members)

Sliced tomatoes

Chopped fresh parsley

1-2 heads garlic, peeled and slivered

Chopped fresh basil

Zucchini, eggplant, onions, and green pepper, all cut into 1 1/2-inch chunks

Olive oil

Heat oven to 300 degrees. Starting with tomatoes, layer vegetables and herbs in baking dish, filling it very full.

Directions: drizzle 1-2 tablespoons olive oil over each layer. Cover and bake 3 hours. If soupy, uncover during last hour. Baste with liquid if you like. Makes any number of servings.

 

Cinnamon Zucchini Cake

p.169 (Lisa Kivirist, Inn Serendipity)

Frosting:

4 ounces (1/2 package) cream cheese, softened

1 1/2 teaspoons cinnamon

1/4 cup (4 tablespoons) butter, softened

1 tablespoon milk

1 teaspoon vanilla extract

Cake:

2 1/2 cups flour

2 cups sugar

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup vegetable oil

4 eggs

2 cups shredded zucchini

1/2 cup chopped walnuts (optional)

Directions: heat oven to 350 degrees. Grease a 9-by-13-inch baking pan. Mix flour, sugar, cinnamon, salt, baking powder, and baking soda in a bowl. Mix oil and eggs in another bowl until smooth; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts, if desired. Spread mixture in prepared pan; bake until a toothpick inserted near the center comes out clean, 35-45 minutes. Cool thoroughly. To make frosting, beat cream cheese, butter, milk, and vanilla until smooth. Add powdered sugar and mix well. Frost cake. Makes 12 or more servings.

ABOUT US:

We are a non-profit organization based in Madison, Wisconsin that supports and connects Community Supported Agriculture farmers and eaters.

Learn More

GET INVOLVED:

We rely on support from hundreds of volunteers, donors, and farms each year to continue building the local food movement. Find out how you can contribute.

Learn More

BUY OUR
COOKBOOKS:

From Asparagus to Zucchini and Farm Fresh and Fast provide essential tools for all CSA members and vegetable lovers who want to make the most of local and seasonal produce.

Learn More

PARTNER SHARES:

This program, among other community programs, works to reduce the barriers of CSA membership in our community by providing cost-sharing opportunities.

Learn More

CSA HEALTH INSURANCE REBATE:

The Coalition and area Health Plan partners encourage healthier diets and a healthier Wisconsin through fresh, local produce on our tables.

Learn More