Zucchini

• ½ cup onion, chopped
• 1-2 cloves garlic, minced
• 1 pound zucchini, chopped
• Pinch ground nutmeg and chili flakes
• Salt and pepper to taste
• ¼ cup white wine (or replace with broth)
• 1 1/3 cup chicken broth
• 1/3 cup fresh basil, chopped
• Parmesan cheese and yogurt for serving

• 1 medium onion, diced
• 3 TBLS butter
• 3 TBLS flour
• 1 cup broth
• 2 cups milk
• 2 med. zucchini/summer squash, grated
• 2 carrots, grated
• salt and pepper to taste

Gently sauté onion in butter until tender. Add flour, cook 1 min, stirring. Add broth, milk, salt and pepper to taste. Bring to boil and add veggies. Reduce heat, simmer, while stirring, until veggies are tender. Serve warm.

• 8 cups medium summer squash/zucchini, halved and sliced into ¼” half moons
• 1 TBLS olive oil
• 1 TBLS garlic, minced
• 2 TBLS fresh herb, minced (thyme/basil)
• 2 large eggs
• 1/3 cup sour cream
• 1 cup+ feta, crumbled
• 2 TBLS parmesan, grated
• 1 TBLS lemon juice
• Salt and pepper to taste

• 6 cups summer squash, grated
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 tablespoons minced onion/shallot/scallion
• Salt and pepper to taste

Mix grated squash with 2 tsp salt and let sit to drain in a colander for 5 mins. Squeeze out juice in clean kitchen towel. Heat olive oil and butter in skillet. Saute onion for 1 min. Add squash and cook until tender, about 4-5 min, stirring.

Optional: add garlic, basil, and tomatoes at the end or add cream and simmer until absorbed.

This can be made with any kind of summer squash! 

A easy breakfast option that can be served warm or cold.  

Assitant Farmer Andrea shared this Greek recipe with us.  You can use the topping crust or not.  You can add tomatoes to it.  Play around with it and it will still be delicious.

Equal parts zucchini/Summer squash and potatoes, cut in fine round slices
Salt and pepper, to taste
Fresh mint or parsley, minced
Feta cheese
Olive oil + sesame seeds to garnish
Optional phyllo sheets to top

This recipe was given to us by a friend of the farm.  Thank you to Cathy for sharing it!  It is creamy, delicious, easy to make and good hot or cold.  Try it!

1-4 TBLS butter
1 onion, sliced
1-2 bulbs garlic, cloves peeled and sliced
4 medium zucchinis (or summer squash), about 1.5-2 pounds, chopped
4 cups chicken broth
Salt and pepper to taste
1/2 tsp ginger powder

2 lbs. summer squash, grated or spiralized
¼ - 1 cup water
1 tsp salt (or to taste)
1 cup grated cheddar cheese (or to taste)
2 TBLS milk
1 TBLS butter

Put squash and water into skillet.  Simmer until desired tenderness.  Drain any extra water.  Add rest of ingredients and mix together.  Serve hot and eat it up.  Leftovers are not as good.

Sara, our employee, contributed this recipe.  When I made it I used farm fresh tomatoes which made for a juicier and still very delicious lasagna!  You can leave out the beef to make it vegetarian or add any other veggie you like!  Enjoy!