VEGETARIAN ZUCCHINI BAKE
My mom sent me this recipe years ago after visiting Nova Scotia. It's proven to be a winner and I've used it every summer since when it's you know what time ... zucchini season! I've changed it oh-so-slightly to my taste in which I've made *notations of below.
Rhubarb Shrub Recipe
by Autrumn Giles and Serious Eats
Tart rhubarb practically begs to celebrated in a shrub. Two pounds of rhubarb may seem like a lot, but a large amount is necessary to have a good concentrated rhubarb flavor in the final product. You can use your shrub with seltzer, or mix into a cocktail.
Here is a rendition of Dolores’s Rhubarb Cake by Jane Brody from the Good Food Cook Book. This is a super moist low-rise cake that reminds me a little of cheese cake with out the cheese. Jane Brody made changes to the original recipe to increase the nutrient value and decrease the sugar and calories in the original recipe. I have made some additional changes (noted) keeping up with the times.
Friends of the Farms Fall 2020 Fundraising Drive: Day 4 Friends of the Farms Executive Director, Heather Burger, and Highside Distilling Co-owner Matt Glenn shake up a Fig Infused Black Manhattan. A farm-to-cup cocktail inspired by locally sourced ingredients, celebrating Day 4 of the Friends of the Farms Fall Fundraising Drive. Raise a glass and join us in celebrating local farms, food, and cocktails!
Friends of the Farms Executive Director, Heather Burger, and Highside Distilling Co-owner Matt Glenn shake up a Bitter Beet. A farm-to-cup cocktail inspired by locally sourced ingredients, celebrating Day 3 of the Friends of the Farms Fall Fundraising Drive.
Raise a glass and join us in celebrating local farms, food, and cocktails!
Friends of the Farms Fall 2020 Fundraising Drive: Day 1 Friends of the Farms Executive Director, Heather Burger, and Highside Distilling Co-owner Matt Glenn shake up a Blueberry Thyme Fizz. A farm-to-cup cocktail inspired by locally sourced ingredients, celebrating Day 1 of the Friends of the Farms Fall Fundraising Drive. Raise a glass and join us in celebrating local farms, food, and cocktails!
Recently a dear friend and local foodie gave us a copy of Joshua McFadden’s new book called Six Seasons. His trattoria Ava Gene’s in Portland, Oregon we hear is a must-go-to. When I first cracked it open the page said ‘Pickles: Six Seasons in a Jar.' I was intrigued because pickling radishes had been on my mind since eyeing Persephone Farm’s bright red radishes at the previous Saturday’s Bainbridge Island Farmers Market. I returned last Saturday, bought four beautiful bunches from Rebecca Slattery, the Farm’s owner, went home and made this very straightforward recipe. Almost immediately, you can start enjoying these marvelous morsels in sandwiches, salads or straight out of the jar with a nicely chilled Sauvignon Blanc.
From Six Seasons:
This makes enough brine for about 3 pints of pickles.
Mix together until all dissolved. Pack your cleaned & trimmed radishes in clean canning type jars, fill with the brine to cover, screw on lid. I kept most whole and a few sliced in half for ‘effect.' You are done! Put in frig for up to 2 months.
