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Tag Archive | "Vicky Babcock"

Fresh market


BLOOM-zucchini-plant

By Vicky Babcock

Got zucchini? Who doesn’t? This prolific and tasty summer fruit is a gardener’s friend—and their worst nightmare. First time growers will brag about their zucchini crop, only to find that they can’t even give it away! Zucchini—botanically the immature fruit of the zucchini flower—is best cooked fresh, retaining its peel. Because of its high water content, it does not lend itself well to freezing or canning—thus creating a problem for consumers with an overabundance of the crop. Indeed, popular folklore warns against leaving your car windows open during zucchini season, lest you come back to find it filled with the troublesome squash. It even has its own national holiday—August 8 is “sneak some zucchini onto your neighbor’s porch day”—an opportunity to share your largess with less fortunate individuals.

Frankly we think the green (and also yellow) squash has gotten a bad rap. We’d like to do what we can to sweeten its reputation. Zucchini is a great source of potassium, providing about 14 percent of your daily requirements in one medium fruit. Fresh fruits are an excellent source of vitamin C providing 58% RDA. Zucchini contains no fat or cholesterol, almost no sodium and one medium fruit contains about 33 calories. Sliced and eaten fresh, zucchini is a dieter’s dream! And the overabundance? Zucchini bread can be cooked and frozen for later use. Or try our recipe for zucchini relish, a flavorful alternative to traditional pickles. Bon appetite!

Zucchini relish

10 cups shredded unpeeled zucchini

3 cups chopped onion

5 tablespoons canning salt

2 red bell peppers, chopped

2 green bell peppers, chopped

3 cups white sugar

3 cups white vinegar

1 tablespoon cornstarch

1 teaspoon dry mustard

3/4 teaspoon ground turmeric

1 1/2 teaspoons celery seed

½ to1 teaspoon ground black pepper

DIRECTIONS:

Place the zucchini and onion in a large, plastic bowl, and sprinkle with canning salt. Mix. Cover, and refrigerate overnight.

Drain the zucchini, and rinse well with cool water. Squeeze out excess water. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the dry mustard, turmeric, celery seed and pepper. Stir to combine; add the drained zucchini. Bring to a boil then reduce heat to medium-low. Simmer 30 minutes.

Meanwhile, sterilize jars and lids. Pack hot relish into sterilized jars, making sure there are no air pockets. Fill jars to ¼ inch from the top. Screw on lids.

Cool. Check seal once cool. Refrigerate any unsealed cans and use within 3 to 6 weeks. Great with brats or hot dogs!

Brought to you by Solon Market located at 15185 Algoma Avenue.  For more information call 616-696-1718.  Like us on facebook for updates.

 

Posted in Bloomin' Summer, RecipesComments Off

Fresh Market


DIG-RhubarbBy Vicky Babcock

With asparagus season nearly behind us, it is time to consider other vegetables to round out our diets. Look for sugar peas and zucchini soon at your local farmers markets. Another vegetable that enjoys a fairly long season is the mixed-up and often misunderstood rhubarb. Rhubarb is a vegetable high in vitamin C. It is also a good source of magnesium, and a very good source of dietary fiber, vitamin K, calcium, potassium and manganese. It is low in saturated fat and sodium, and very low in cholesterol.

Only the stalks are used in rhubarb as the rhubarb leaf contains oxolates and anthraquinone glycosides making it poisonous to humans and other animals.

While rhubarb lends itself most often to recipes you would consider the property of fruit, it is also a great base for relishes. Try the following with grilled brats or pork chops. We think you’ll agree that it’s a great choice in your diet.

Rhubarb Relish

2 quarts chopped rhubarb

3 lbs. brown sugar

1 qt. vinegar

2 tsp. allspice

2 tsp. salt

6 small onions

2 tsp. pepper

Cook together rhubarb, onions and vinegar for 20 minutes.  Add spices and cook slowly for one hour. Place hot into clean canning jars and seal.

Fresh Market is brought to you by Solon Township Farmers Everything Market located at 15185 Algoma Avenue.  For more information call 616-696-1718.  Like us on facebook for updates.

Posted in Diggin' SpringComments Off


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