Whipped Herb Goat Cheese

By elizabeth | Published: July 23, 2009

In recent years, goat cheese has become a staple in our house.  Sampling delicious varieties at local farmers markets is always a joy.  I wanted to create a new spread to enjoy on my veggie wraps.  I hope you will enjoy the delicately whipped flavors.

Whipped Herb Goat Cheese:

  • 2 oz goat cheese (chevre), room temperature
  • 3 oz cream cheese, room temperature
  • * 1/4 tsp fresh rosemary, finely chopped
  • * 1/4 tsp fresh thyme, finely chopped
  • * 1/4 tsp fresh Italian parsley, finely chopped
  • * 1/4 tsp fresh basil, finely chopped
  • 1/2 lemon, juiced

Directions:

Mix cheese and herbs with electric mixer until light and fluffy.  Add lemon juice, mix for additional minute.  Spread on your favorite sandwich or use as a dip for freshly cut veggies.

Serves 4

*items from Midwest Vegetarian Garden

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Posted in Gluten Free, Herbs, Recipe, Seasonal Recipes | 2 Comments

Baked Zucchini Fritters

By elizabeth | Published: July 17, 2009
Baked Zucchini Fritters

Baked Zucchini Fritters

Zucchini is a versatile vegetable that is delicious prepared in a sweet or savory dish.  Experimenting new ways to cook with my favorite vegetable, the zucchini, is a challenge I enjoy and desire.  Today we harvested our first two zucchinis.

I like to shred zucchini and hide it in many dishes.  It adds moisture, flavor, and much needed nutrients to recipes without kids or picky eaters even being aware.  However, for this recipe I wanted the shredded zucchini to be front and center.  This is a healthy, yet satisfying dish that everyone can make.

Baked Zucchini Fritters:

  • * 3 c. shredded zucchini, unpeeled
  • * 1 TBSP fresh basil leaves, finely chopped
  • * 1 tsp dried thyme
  • * 1 TBSP fresh dill, chopped
  • 1 egg, slightly beaten
  • 3/4 c. herb bread crumbs
  • 1 scallion (green onion)
  • 2 young garlic cloves
  • pinch cayenne pepper
  • 1/2 c. grated parmesan
  • few grinds salt/pepper
  • extra virgin olive oil

Directions:

Preheat oven 425Ëš F

Shred zucchini with food processor or box grater.  Wrap shredded zucchini in a piece of cheese cloth or a dark colored dish towel and squeeze out as much water from the zucchini as you can.  In a bowl, mix zucchini and remaining ingredients together.  Prepare a baking sheet with cooking spray.

Scoop a spoon full of the mixture into your palm.  Create a patty (fritter) with your hands and drizzle one side with olive oil.  Place the zucchini fritter, olive oil side down, on the prepared baking sheet.  Repeat with remaining mixture.  Once all the fritters have been placed on the baking sheet, drizzle tops with olive oil and bake for 15 minutes.  Turn fritters over with a spatula.  Cook for additional 10 minutes, or until crisp and golden brown.  Top with your favorite marinara or apple butter.

Yield: 1 dozen

*item from Midwest Vegetarian garden

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Posted in Herbs, Recipe, Seasonal Recipes | 4 Comments

2nd month update: Midwest Vegetarian

By elizabeth | Published: July 13, 2009
Garden Two Months Later

2nd month update

Our garden is growing, maturing, and rapidly changing.  We are waiting patiently for the tomatoes to ripen  and the fennel to blossom.  The time I spend gardening gives me a sense of connecting with mother nature  which is very calming.  Someday I hope to have a green house where I can experiment all year round. 

 
We have had many critters visiting us, ignoring the blood meal, cayenne and red pepper flakes.  My husband witnessed a bunny eating away at our lettuce and beets.  I knew we needed to outsmart these little guys and I didn’t want a repeat of last year where we woke many mornings to find half eaten tomatoes and gnawed on eggplants.

Chicken Wire Barrier

2nd month update

Solution: We purchased a roll of chicken wire and created dome protection covers over the items in a row (lettuce, spinach, carrots, beets, leeks, and fennel).  These are easily removed for harvesting, and can be used from year to year.  We also created cylinder shaped basket protectors to go around our tomato, eggplant and pepper baskets.  This has helped keep our plants and vegetables untouched and intact.  We are still using the other methods to repel bugs and insects.

The deep purple colors of the eggplant are magnificent.  We replanted our beets and hope to see them sprout soon.  The zucchini and crooked neck squash are almost ready to be relished.  The bell peppers and spicy peppers are growing much fuller this year.  The lettuce and spinach continue to re-grow and contribute to many dishes.

Weeding has been a continual task this season with all the rain showers we have received.  The early rains and low temperatures created a fungus on tomato plants statewide.  If you notice your leaves turning yellow/brown with black spots, and slowly dying from the bottom up, your plants could be infected by a fungus.

Solution: Remove all infected leaves and branches from the plant.  Do not let the leaves drop on the ground or touch other healthy branches~ this could cause the fungus to spread.  If you have a compost heap, don’t put the diseased leaves in it; discard them.  If the fungus returns, use an organic herbicide to assist in killing the fungus. 
                                
We hope you are enjoying the Midwest Vegetarian garden and seasonal recipes.

Posted in Gardening | 1 Comment

Spicy Green Beans

By elizabeth | Published: July 12, 2009
Spicy Green Beans

Spicy Green Beans

Green beans are an easy item to grow by seed in your garden and will be enjoyed all season long.  Last season we grew climbing beans along our fence row and trellis, which produced a plentiful crop.  This year we grew bush beans and have been very happy with the harvest.

Garden tip: Remember not to touch your beans when they are wet (after a rain shower or morning dew) as they can form a fungus and hurt your crop.
Green beans are another versatile green vegetable that are delighted by most.  My husband loves spicy foods, so I tried to create a healthy yet bursting with flavor dish.  He always requests this recipe.

Spicy Green Beans:

  • * 1/2 lb green beans, trimmed
  • 2 young garlic cloves, minced
  • 1  TBSP extra virgin olive oil
  • pinch of red pepper flakes
  • few grinds of salt and pepper
  • 1 TBSP general tso sauce
  • water & salt for boiling
  • water & ice for chilling

Directions:

Place green beans in deep saucepan.  Fill with enough water to cover the green beans and add salt.  Cover with a lid and bring to a boil.  Cook green beans until they are bright green and tender (about 5 minutes).  Drain water and place green beans in a bowl filled with ice water.  This will stop the cooking process and help preserve the bright green color.  Once the green beans are cooled, remove from the water and pat dry with a towel.

Heat oil in the same saucepan over medium heat.  Sauté  the garlic in the oil (about 3 minutes).   Add green beans, salt, pepper and red pepper flakes.  Cook until tender (about 5 minutes).  Add general tso’s sauce and cook for additional 2-3 minutes.  Enjoy.
Serves 2
* items from Midwest Vegetarian garden
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Posted in Gardening, Gluten Free, Recipe, Seasonal Recipes, Vegan | 2 Comments

Zucchini Bread

By elizabeth | Published: July 5, 2009
Zucchini Bread

Zucchini Bread

My parents have worked very hard over the years to create such a beautifully landscaped yard and vegetable garden.  Today we visited with my parents and toured their garden.  All of their plants were flourishing and many items were ready for harvest.  My mother and I took a few baskets down and started gathering several zucchini, yellow squash and cucumbers.

This was my first locally grown zucchini of the season, and I had zucchini bread on my mind.  I look forward to fresh zucchini bread every summer, and I freeze a loaf or two to enjoy during the winter months.  When baking this bread, your house is infused with the smell of warm cinnamon.  Delicious!

This recipe originated from my grandmother and was then passed down to my mother.  We grew up nibbling on this bread every chance we got.  Now my sister and I have been baking with the same recipe and still can’t get enough of the deliciously sweet and nutty bread.  We will continue to pass this on to our future generations.

Zucchini Bread:

  • 3 eggs
  • 2 c. brown sugar
  • 1 c. vegetable oil
  • 3 c. flour
  • 3 tsp cinnamon
  • 2 c. grated unpeeled zucchini
  • 1 c. chopped walnuts (pecans or favorite nut) – if you love nuts, add more
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 3 tsp pure vanilla extract

Directions:

Preheat oven 325Ëš F

Beat eggs until foamy with electric mixer (or stand mixer).   Add sugar, oil and vanilla and beat 1 minute longer.  Stir in  the shredded zucchini.  In a separate bowl, mix the dry ingredients together.   Slowly add dry ingredients into wet ingredients, 1/2 c. at a time.  Mix well after each addition.  Add chopped nuts and mix.

Pour batter into two well greased and floured loaf pans.    Bake 1 hour.

This recipe can be baked in 24 muffin tins for individual servings.  Bake 15 -20 mintues less.

Yield: 2 loaves or 24 muffins.

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