Supporting Your Community

The timing could not have been more perfect for my CSA bag last week. I had signed up to provide some food for the Habitat For Humanity Build and decided what better way to support the build than by using Community Supported Agriculture. This week my bag consisted of corn, green peppers, zucchini, onions and red potatoes. Everything got used and consumed but I decided to concentrate on the corn, green peppers, zucchini and onions when deciding what to make for food day at Habitat.

I was able to make a quick zucchini bread for the early morning coffee break from an old recipe found in one of those community cookbooks. The original recipe is very old but I decided to modify it slightly to decrease the fat, increase the fiber and decrease the sugar. No one noticed the changes and it was gobbled up quickly.

Zucchini Bread

• 3/4 cup egg substitute
• 1/2 cup oil
• 2 cup sugar
• 2 c grated zucchini
• 1 Tbsp vanilla
• 1 cup all purpose flour
• 2 cups whole wheat flour
• 1 Tbsp cinnamon
• 1 tsp baking soda
• 1 1/4 tsp baking powder

Mix together the eggs, oil, sugar, zucchini and vanilla. Sift flour, cinnamon, baking soda, and baking powder together. Add to the egg mixture. Mix well. Spread into two well greased and floured loaf pans. Bake at 350 degree F oven for 1 hour.   For lunch, because we have a fantastic group of men that are willing to haul out grills and grill for the workers, I made a Corn, Pepper and Tomato Salad. I wanted to make something with a little different dressing to it, so instead of a mayonnaise-based or oil-based dressing, I found the following recipe that used homemade pesto for the dressing.

Corn, Pepper and Tomato Pasta Salad

• 1 1/2 cup bow tie pasta
• 2 fresh ears of corn, cooked and cut off cob
• 1 cup green pepper, seeded and chopped
• 1 small onion, chopped
• 1 large tomato, seeded and chopped
• 1/8 cup olive oil
• 3 Tbsp vinegar
• 1/4 cup pesto
• 1/8 tsp pepper
• 1/4 tsp salt (optional)
• 2 Tbsp finely shredded Parmesan cheese
• snipped fresh basil

Cook pasta according to package directions. Drain, rinse in cold water, and drain. In large bowl combine pasta, corn, peppers, onion and tomatoes. In a screw top jar combine the olive oil, vinegar, pesto, salt and pepper. Cover a shake well. Pour over pasta mixture; toss to gently coat. Cover a chill for at least 2 hours. When ready to serve, garnish with Parmesan cheese and fresh basil.  8 servings   Then for the afternoon break when it was time for a little sweet treat I decided to make cupcakes. This cupcake  has a hidden ingredient that most people would not expect – vegetables (grated zucchini and carrots to be exact). This cupcake satisfies that need for a chocolate fix and because I substitute Greek yogurt for the original plain yogurt it has a bit more protein than the original recipe. I sprinkle a bit of powdered sugar on top for a touch of sweetness and it also helps to cover up a few little flakes of grated zucchini that peek through when the product is cooked.

Z/C Chocolate Cupcakes

• 1 cup butter, softened
• 1 1/2 cup sugar
• 1/2 cup egg substitute
• 1 tsp vanilla
• 2 1/2 cups all purpose flour
• 3/4 cup baking cocoa
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup Greek yogurt
• 1 cup grated zucchini
• 1 cup grated carrots

Cream butter and sugar, until light and fluffy. Add egg substitute, beating well. Stir in vanilla. Combine the dry ingredients; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in the grated zucchini and carrots.  Fill muffin tins two thirds full. Bake at 350 degrees F for 20-22 minutes. Cool for 10 minutes in muffin tin, then remove to wire rack to cool completely. Sprinkle powdered sugar on top. 24 cupcakes.   Hopefully you have been enjoying our CSA blogs. If you have a chance, share with us what you have been creating from your farmer’s market finds or CSA bag/box.