Recipes

Wondering what to make with the produce that you bought at the ARC? Try any of these great recipes!

Zucchini Bread

3 c. all purpose flour
1 t. salt
1 t. baking soda
1 t. baking powder
3 t. ground cinnamon
3 eggs
1 c. vegetable oil
2 1/4 c. white sugar
3 teaspoons vanilla extract
2 c. grated zucchini
1 c. chopped walnuts

1) Grease and flour two 8x4 inch pans. Preheat oven to 325 degrees F
2) Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3) Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4) Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Grilled Vegetables in Foil

Choose an array of fresh garden vegetables – green beans, potatoes, summer squash, quartered peppers, carrots, garlic cloves, etc. Set them on a piece of heavy foil, include a few sprigs of herbs, & add a sprinkling of salt. Seal the foil and set the packet right on the coals for about 20 min. (The veggies will provide their own steam for cooking.) Open the foil and serve steaming hot for full flavor.
From Field To Table: Gathering Together Farm Summer 1996

Baked Kale Chips

1 bunch kale
1 T. olive oil
1 t. seasoned salt

Preheat oven to 350 degrees. Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes. Enjoy!