Parmesan Baked Squash

Hope everyone is enjoying the yummy squash and zucchini from the garden! Here is something super simple to do with your squash. . . . .

PARMESAN BAKED SQUASH

- Grease a large cookie sheet with butter or margarine.

- Wash and lightly peel yellow or zucchini squash (or don't peel... whatever you like). You can also mix both kinds of squash.

- Cut into about 1/4 inch slices and spread over the pan. They can be more than one slice deep.

- Shake on Parmesan cheese and add salt and pepper to taste.

- Bake in 350 degree oven until squash and cheese start to brown, about 30 minutes depending on how much squash you put on the pan.

- SERVE AND ENJOY!!!

Spiced Pineapple Zucchini Bread

This stuff is delicious!!! I baked it in a sheet cake pan instead of a loaf pan and it worked great as well.

SPICED PINEAPPLE ZUCCHINI BREAD

Beat until thick and foaming:
3 eggs
1 C. oil
2 C. sugar
2 tsp. vanilla

Add:
1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 C. nuts
1 C. coconut
2 C. grated zucchini
1 8-1/2 oz. can crushed pineapple (well drained)
1/2 tsp. baking powder
2 tsp. soda
1 tsp. salt
3 C. flour

Mix. Divide between two greased and lightly floured loaf pans. Bake at 350 for 45 minutes or until toothpick comes out clean.

Zucchini Soup Recipe

This is a recipe from the old Andelin's Gable House Restaurant and man is it good! Pair with a salad for a perfect light dinner or lunch! Enjoy!  ~Jessica Orchard

Cook:
2 medium onions, chopped
2 Tb. butter

Add and cook:
1-1/2 lbs. (24 oz.) zucchini, cut up
3 C. chicken broth

When done, puree zucchini and onions in blender. Return mixture to pan.

Add:
1/2 C. half & half **
1/8 tsp. nutmeg
1/8 tsp. pepper
1/8 tsp. salt
pinch of cayenne pepper

Reheat and garnish with shredded cheddar cheese.

**For those of you who want to cut out the calories of the half & half, substitute with 2 tsp. powdered coffee creamer.

Zucchini

If you haven't been over to the garden in the past few days please head on over and pick some zucchini. It's everywhere and ready to be eaten!!! I made some zucchini soup on Saturday and it was delicious. I'll post the recipe here tomorrow in case anyone would like to try it. Also, if any of you have any great recipes we can try out using the veggies from our garden please email them to me and I'll post them on the blog for everyone to see. Thanks!!!  ~Jessica    jjorchard@hotmail.com.  

We have veggies!

In just a month's time our dry little patch of dirt with a few sprouts has turned into beautiful lush garden! Thank you to everyone that made it out this past Monday to help! We tied up the rest of the tomatoes, pulled weeds, thinned carrots and beets, and even picked the first bunch of zuchinni! (Anyone else a fan of zuchinni bread???)

As a reminder, the spinach and lettuce are ready and waiting to be eaten. :0) When you do decided to grab some, please break or cut off the leaves toward the bottom of the plant rather than pull the entire thing out of the ground. If we do it this way they should continue to produce.