Now is the time of year when we have plenty of fresh produce to pick and sell at our farm stand. We have an abundance of squash, zucchini, cucumbers, broccoli, carrots, and beets, and will soon have sweet corn, tomatoes, peppers, green beans, melons, and more! While all of these items taste good on their own, it's fun to jazz them up sometimes to get even more flavor out of them. Below you will find some simple yet delicious recipes for some of the items that you can buy at our farm stand!
Cucumbers
There are several ways to enjoy cucumbers. They can be used to add a refreshing burst of flavor to summer salads, can be turned into sandwiches, and of course, pickled! We'll start with how to make cucumber sandwiches. For this recipe you can use any kind of bread that you prefer, but I find that white bread works best in this scenario. In a large bowl mix together half a block of cream cheese with 1/3 cup of mayonnaise. Next, throw in one teaspoon of dry dill and stir together. Once the mixture is combined you can spread it on thinly sliced bread. Once the mixture is on the bread you can add your cucumbers. I prefer to slice the cucumber into thin, round discs to lay on top of the sandwich, but you can also dice it up and sprinkle chopped cucumber bits on top of the sandwich if you'd prefer it chunky. Then you can add a dash of salt and pepper for extra flavor, sprinkle it with some extra dill weed, and it's ready to go. It's a quick and easy treat that makes a perfect party appetizer or refreshing snack on a hot summer day.
Next we have our famous refrigerator pickle recipe. For this recipe you will need four cucumbers sliced into round circles. Put the sliced cucumbers in a container along with one onion cut into rings and set aside. Mix together one cup of water, one and a half cups of white vinegar, two and a half teaspoons of salt, one and a half teaspoons of pepper, two teaspoons of minced garlic, three tablespoons of granulated sugar, and a heaping dash of dill for extra flavor. Mix all of the ingredients together and bring to a boil. Once the mixture has boiled you may remove it from the heat and pour into the container with the cucumbers and onions. Next, place it in the fridge and let it sit for at least four hours. Once the four hours is up the cucumbers will be packed with flavor. However, they tend to taste better the longer they soak in the liquid mixture so don't be surprised when you bite into one a few days after making them and find it tasting even better than before!
Last but not least is cucumber water! This is one of my favorite ways to enjoy cucumbers, and one of the easiest too. All you need to do is wash and slice up the cucumber into large, round circles and place in a pitcher. You can add lemon and lime slices as well, and fill the pitcher up with cold water. For the best results leave the pitcher in the fridge for a few hours to help bring out a stronger flavor. You can also add a few sprigs of fresh mint leaves or even chunks of watermelon for a more unique taste. Not only is cucumber water extremely tasty and refreshing but it is also an easy way to incorporate extra vitamins and minerals into your diet simply by drinking water.
Zucchini
Now we will focus on zucchini. There are several ways to enjoy this versatile squash, and one of the most popular is by making zucchini bread. Today we're going to add a twist to your average recipe for zucchini bread by adding chocolate!
Preheat your oven to 350 degrees Fahrenheit and heavily grease two 9x5 bread loaf pans. Then, get a large bowl and combine three eggs, one and a half cups of granulated sugar, half a cup of vegetable oil, one cup of sour cream, three cups of shredded zucchini, and a teaspoon of vanilla. Mix together until blended. Next, in a separate bowl combine two cups of all-purpose flour, half a cup of coco powder, one and a half teaspoons of baking soda, and half a teaspoon of salt. Mix together and then combine with the wet ingredients. Once everything is blended together add in one cup of chocolate chips. Once the chocolate chips are mixed in pour the batter evenly into the pans and bake for 60-70 minutes. Once they are done baking remove from the oven and allow to cool on a wire rack. The sweet chocolate flavor of this bread will shock people when they learn that it has zucchini in it!
Another quick and easy zucchini recipe is zucchini boats. All you need to do is cut a zucchini in half lengthwise and scrape out the flesh. Fill the hollowed out middle with cooked sausage and pasta sauce, and top with mozzarella cheese. Bake at 350 degrees Fahrenheit for 35-40 minutes and you will have yourself a delicious and nutritious dinner.
Yellow Squash
Yellow squash is one of my favorite things to eat during the summer. It is loaded with flavor and packed with nutrients when it's fresh from the farm. A delicious and quick way to serve it is to slice the squash into round discs, dip in a mixture of egg and milk that you whisked together, and then roll both sides of the squash in seasoned bread crumbs until it is covered. Sprinkle season salt on the squash and fry it in a skillet using corn oil. The squash is done frying once it turns golden-brown.
Oven roasted squash is yet another easy way to prepare yellow squash for dinner. For this recipe you need two pounds of squash, olive oil, sea salt, and black pepper. Wash off your squash and cut lengthwise, to about 1/4 inch thick. Place in a baking pan and drizzle olive oil over it. Next, sprinkle on as much or as little salt and pepper as you like. Place in the oven and cook at 400 degrees Fahrenheit for 15 minutes. It tastes great and couldn't be any easier to make.
Root Vegetables
Our root vegetables are just about ready to be harvested, so last but not least we will cover a quick way to prepare carrots and beets. Both veggies are loaded with vitamins and minerals to the point where they are considered super foods, and when eaten locally and fresh the outstanding flavor is unparalleled to what you can find in the grocery store. We will start with our pickled beet recipe below:
Wash your beets and cook using your favorite method. I prefer roasting mine. Next, after removing outer skin layer, slice your beets into circles and set aside in a serving container. Mix together one cup of white vinegar, one cup of granulated sugar, and one cup of water. Bring to a boil and allow the mixture to simmer for five minutes. Once the five minutes is up pour the liquid over the beets and set in the fridge to marinate for three days before digging into this delicious and healthy treat.
Our final recipe couldn't be any quicker or easier to prepare. Peel your carrots and slice them so that they resemble French fries. Once they are sliced, toss them in olive oil and place them on a pan lined with parchment paper. Sprinkle sea salt and pepper over the carrot slices and roast at 425 degrees Fahrenheit for 30-45 minutes. It sounds so simple but the taste is out of this world!
You can find our farm stand at 15008 Hanover Pike in Upperco, MD 21155.
Be sure to follow us on Facebook for more stories and recipes, and updates on what produce we have available at the stand! https://www.facebook.com/Allview-Acres-102227604734626/?modal=admin_todo_tour
Below are some pictures of some of the veggies that we sell!
We have rainbow carrots along with our orange ones!
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