Garden bounty makes for delicious eating
Gardeners and non-gardeners alike enjoyed the taste of the early crops throughout the summer: beans, peas, lettuce and tomatoes.
Now the long-awaited end of summer garden produce is filling tables at farmers markets across Wisconsin, and gardeners are laboring to put up produce for the long winter months ahead.
Be sure to enjoy these dishes using 'straight from the garden' vegetables.
Pumpkin Apple Muffins
2 1/2 c. flour
2 c. sugar
1 T. pumpkin pie spice
1 t. baking soda
1/2 t. salt
2 eggs, lightly beaten
1 c. pureed pumpkin
1/2 c. vegetable oil
2 c. peeled, chopped apple
2 T. flour
1/4 c. sugar
1/2 t. cinnamon
4 t. butter
Preheat oven to 350 degrees. Lightly grease 18 muffin cups or use paper liners.
In a large bowl, sift together 2 1/2 c. flour, 2 c. sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
Topping: In a small bowl, mix together 2 T. flour, 1/4 c. sugar and 1/2 t. cinnamon. Cut in butter until mixture is crumbly.. Sprinkle on top of muffins. Bake for 35 to 40 minutes.
Cauliflower Leek soup
2 T. olive oil
3 T. butter
3 leeks, cut into 1 inch pieces
1 lg.head cauliflower, chopped
3 cloves garlic, finely chopped
8 c. vegetable broth
salt and freshly ground black pepper to taste
1 c. heavy cream (optional)
Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.
Oven Roasted Patty Pan Squash
½ lb. patty pan summer squash cut into 1-inch chunks
1 shallot, sliced thin
1 t. chopped fresh thyme (may substitute rosemary or marjoram)
1 T. olive oil
Pinch of sea salt
Preheat the oven to 400 F. Toss the squash, shallot, thyme, olive oil and salt together in a bowl. Spread the mixture out onto a sheet pan. Bake 15 to 25 minutes or until the squash is tender. Serve hot.
Bacon potato salad
4 c. cubed red potatoes
1 c. chopped onion
7 bacon strips, cooked and crumbled
2 T. minced fresh parsley
1-1/3 c. mayonnaise
3 T. grated Parmesan cheese
3 T. prepared ranch salad dressing
2 T. mustard
4 t. white vinegar
1/2 t. minced garlic
1/4 t. salt
1/4 t. pepper
Boil potatoes until tender. Drain. In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.
Zucchini Banana Bread
1 c. sugar
1 c. brown sugar
2 t. vanilla
1 c. oil
2 c. peeled and grated zucchini
1 c. crushed pineapple, well drained
1 c. raisins or dates
3 c. flour
1 tsp. each of baking powder, baking soda and salt
Beat eggs, sugars, oils, vanilla and zucchini together. Add flour,k salt, baking powder and soda. Add pineapple, raisins or dates, banana and mix well. Pour mixture into well-greased bread pans and bake at 350 degrees for one hour. Makes 2 loaves.