GardenSpotlight

Fresh from my kitchen....Crunchy Veggie Slaw Ingredients: 1 lb mixed shredded red and green cabbage 4 - 8 oz shredded carrots 3/4 Cup baby broccoli florets 1/4 Cup roasted sunflower seeds 1 Handful raisins 1/4 Cup Mayonnaise 2 TBSP Milk 2 TBSP Sugar 3 TBSP Vinegar, either white or cider 1 tsp Celery Seed Mix all veggies, sunflower seeds and raisins together in large bowl.  In separate small bowl, for the dressing, whisk together the mayonnaise, milk, sugar, vinegar and celery seed.  Pour the dressing over the veggie mixture; stir until dressing is evenly distributed and chill for one hour.  Serves 8.....unless you are my family, then it only serves 4. :-) Tip:  We always have Balsamic Vingar in our home, not so much of the others.  You can substitute with the Balsamic if you like.  Keep in mind the dressing will be brown and not white...still very yummy though.

Christi Barth's blog: Summer Garden Salad w/Chili-Garlic Shrimp

This week at market, we are adding freshly dug garlic, patty pan squash and salad cucumbers to our produce line-up.  Yum...all farm fresh picked!

3 Cups Flour 2 tsp Cinnamon 1 tsp Salt 1 tsp Baking Soda 1 tsp Baking Powder 1 Cup OC Blonde, Chatham IPA, Chatham Pale Ale (beer replaces eggs) 2 Cups Sugar 2 Cups Zucchini, grated 1 tbsp Vanilla 1 Cup canola Oil Sift first 5 ingredients together; add sugar and then remaining ingredients.  Mix and divide into greased loaf pans or bundt pan.  Bake @ 350 degrees for 50 minutes or until top springs back when tested. Courtesy of my friends at Chatham Brewing ( www.chathambrewing.com/ ) and the Dive Bar ( www.DiveBarNYC.com )

1 c. squash (Jersey Golden Acorn, Patty Pan or summer white squash)       Peel squash if skin is tough; cut up and cook until tender crisp. 3 eggs, beaten 1/2 can sweetened condensed milk 1/2 tsp. vanilla 1/4 c. melted butter Beat 3 eggs; add 1/2 can sweetened condensed milk and vanilla. Add cooked and drained squash and melted butter. Bake at 325 degrees until knife inserted comes out clean.   Cooks.com