July 2007 Weekly Updates
(Please note: Archived material contains some out-of-date information. Check current portions of web site for details on current markets.)
Subject: [WCM-Friends] Westside Community Market Update
Date: July 27, 2007
When: Saturdays, April 21 to November 3 • Where: Hill Farms DoT Building parking lot • Time: 7AM - 1PM
Hello again,
Last week a friend and former neighbor of mine visited the Westside Community Market. He and his wife shopped stand after stand then came back to tell me he had come up with a new name for our market - Happy Face Marketplace. He told me to look around - there were people everywhere, talking and laughing, smiling ear to ear. It was nice. You know the Westside Community Market is a great place to run into people you know and many you will soon know. It's just that kind of place. And, of course, it doesn't hurt to be holding a cup of free hot coffee while you catch up, or just take a break from the real world.
Ok, let me get this out of the way first. This week you will find so much stuff: lots more sweet corn, broccoli, cauliflower, green and yellow beans, sweet onions, kohlrabi, summer squash, cucumbers (slicing and pickling), sweet cherries, tomatoes, beets, lettuce, fennel, potatoes, fresh cut herbs and a myriad of fresh cut flowers. Still around but not as plentiful: raspberries, sugar snap peas, maybe some blueberries and currants, swiss chard, radishes, kale, bok choi...Just starting; melons, baby carrots, peppers, eggplant, cherry tomatoes and garlic. I know I am forgetting some stuff but you get the idea. (You've probably guessed that I was dared to use the word myriad after throwing in plethora last week!)
Also, the list of bakery seems to grow each week. Sure you can have a cookie or pie bite for breakfast with your coffee. Or how about a muffin or a scone or a croissant or a brownie...and lots of breads for any time of day. We also have your meats including elk and roasting chickens, farm fresh eggs, honey, granola, crackers, mushrooms, cheese, milk, yogurt, processed goods, annual and perennial plants, nursery stock and more...
SWEET CHERRIES: Don't take these for granted folks, Linda from Barnard's Orchard in Door County will be here again this week but it is a short season, so enjoy them while you can. I will ask her this week, but I'm thinking maybe just two or three more weeks. These cherries are soooooo delicious, I eat most of my pint on the way home. I will have to get two and put one out of reach for the boys at home!
A few notes of interest: After a brief hiatus Shady Blue Acres is back with a nice assortment of fresh produce, baked goods, and organic chicken. Even Potter's Crackers is getting in on the sweet corn craze - they have a new cracker flavor; grilled sweet corn and onion. They were all out last week but Peter will have more this week, I just gotta try those! Edelweiss Creamery will add pepperjack to their fine list of cheeses this week. And Brunkow Cheese likes to add different varieties each week too, check it out.
I'm also beginning to see lots of nice patty pan squash, a type of summer squash, picked young. It is so tender, great for a stir fry or just saute with some sweet onions.
All the new garlic at the WCM provides a great opportunity for roasting some and spreading it on a piece of french bread. Oh, you need roasting instructions, I will put them in the Recipe Corner compliments of JenEhr Farms.
I would encourage you to really look around if you have time, there are so many unique things at the WCM. Last week I found this little melon at Primrose Produce, I forget its name but it was a type of muskmelon. It was green inside, but not a honeydew and it was a real treat. I think it was the last week for those but they will have others to choose from this week.
Also, in the Recipe Corner below are all the ways you told me you make sweet corn; thank you for all the suggestions. And thank you for coming out each week. Your enthusiasm and interest in buying local is fabulous and very much appreiated by your dedicated group of producers at the WCM.
Of course, you know I need to talk about the weather. We have been extremely lucky to have such beautiful Saturday mornings, but extremely unlucky with no rain for most of the season. I look at the field crops on my way to the farm and the cows grazing in dry pastures. It is sad, I wonder what the implications will be. Maybe we will get some rain tonight or tomorrow, let's hope. I even feel sorry for the weather people on the t.v. these days. It must be hard to deliver a forecast with not much rain included, or to predict rain that is not widespread. I always say, "Don't shoot the messenger."
See you Saturday - it does look to be a perfect morning!
Joan for the WCM
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Recipe Corner
Roasting Garlic
1. Separate a head of garlic into individual cloves. Don’t peel the cloves, but do rub off any flaky or papery skin. Use a paring knife to nip off the stem end of each clove. You want the peel to stay on, but it’s fine if a little comes off.
2. Put the cloves in the center of a square of aluminum foil, drizzle with a little olive oil, and use your fingers to rub the oil evenly on the cloves. Add fresh herb sprigs for aroma, if you like.
3. Gather the foil into a beggar’s pouch and set the pouch directly on the rack of a 350°F oven. Roast until the garlic - becomes very soft and lightly browned, about 1 hour. You can roast two heads’ worth of cloves in one pouch, but for more than that, make another pouch.
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Different ways to make sweet corn:
• Shuck corn and remove silk. Put 2 ears in a microwave safe dish with about 1 T of water. Cover with plastic wrap or a "tight" cover. Microwave 2 minutes on high. Remove cover and turn corn over. Microwave 2 more minutes on high and then let rest for 2 minutes before uncovering. It's perfect!
• Shuck sweet corn leaving the last layer of husk next to the kernels, and snip the silk at the tip withscissors (so it doesn't catch fire). Grill over direct heat for 8 minutes turning every 2 minutes. Peel the last bits of husk and eat. No pre-soaking is required and no hot water in the kitchen. The corn comes out sweet and tasty with some kernels browned and caramelized.
• I use a pyrex baking dish, fill it about half way with water and a add a couple of ears of cleaned corn. I microwave on high for about 7 minutes; then, without removing the hot dish from the oven, use tongs to turn the corn over. Microwave another 5 minutes. The water will be VERY hot, so, to be on the safe side, remove each ear with tongs and leave the dish in the oven to cool. If I can't eat both ears for one meal, I wrap the uneaten ear and put it in the frig. A couple minutes in the micro and it is tasty leftover. Note: Each cook will probably have to experiment on cooking time given variations in oven temperatures and also adjust for larger amounts of corn needed for a larger family.
• We decided last summer our favorite way to cook sweet corn, and we may have gotten this from one of your newsletters, is to just put it in the oven in the husks for 30 minutes. It's always perfect! The specifics from last year's newsletter:
Oven Roasted Corn on the Cob
(Recipe courtesy Tyler Florence of the Food Channel)
4 ears fresh corn (or more, or less)
Preheat oven to 350 degrees F.
Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft.
Peel down the husks and use as a handle when eating.
(That's right, folks, you don't have to soak the corn in water or remove the silks or anything)
• Shuck corn and make a bed of husks in wide pot, lay corn on bed. Put only 1-2 inches of water in pot, and bring to boil. Corn is steamed rather than boiled that way. Cook till done - about 5 min...(corn changes to "done" color.)
• Wet ear slightly. Wrap one ear (like a piece of meat) in paper towel. Microwave 1 1/2 to 2 minutes.
• Perhaps someone has already sent this to you, but to microwave 1-2 ears of corn I peel the husk down far enough to remove the silk, wash the corn, replace the husk, place the ears on the microwave turntable, and cook for about 4 minutes. I got the instructions from “Microwave Cooking from Litton”.
• I generally make about 6-8 ears at a time. Bring a pot of water to boiling, shuck corn, drop in boiling water, set timer for 3 minutes. Remove corn and run under cold water for 20 seconds or so.
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Refrigerator Dill Pickles
You can use any kind of cucumbers for this recipe. A great snack to pull out of the refrigerator any time of day!
about 4 qts. cucumbers
2 sweet onions
5-6 sprigs of ripe dill
2 c. vinegar
2 c. sugar
1/4 c. salt
1 t. celery seed
Mix and bring vinegar, sugar, salt and celery seed to a boil. Pour over unpeeled sliced cucumbers, sliced onions and dill layered in jars. Store in refrigerator. Makes 2 -3 quarts.
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Subject: [WCM-Friends] Westside Community Market Update
Date: July 20, 2007
When: Saturdays, April 21 to November 3 • Where: Hill Farms DoT Building parking lot • Time: 7AM - 1PM
Hello all,
Well, it is hard to believe another week has passed with no rain. It is especially hard to understand how dry it is out there when you see all the fresh bounty of fruits and vegetables at the Westside Community Market. Luckily, many of our local producers are able to irrigate. It does add long hours to many of these farmers' days and as you know it is just never quite the same as a soaking rain. There was rain in the forecast and I had made up my mind that even if it fell at night I was going to go out and just stand in it. When I was a kid I remember my dad doing that once, he actually ran out the kitchen door and danced in the pouring rain. We thought he was nuts, I guess the apple doesn't fall far from the tree. And, of course, some people got too much rain, that's not good either.
Ok, focus, Joan, what's out there at the WCM this week? So much stuff! You will see lots more sweet corn this week, and beans - tons of beans, raspberries, sweet and sour cherries, still some blueberries, and those summer field grown tomatoes are starting to trickle in. Some new things I saw last week; cauliflower, peppers and carrots. You will also find lots of broccoli, cabbage, summer squash, beets, tart apples, sweet onions, new potatoes, swiss chard, cucumbers, kohlrabi, fresh cut herbs, garlic, fennel and a plethora of cut flowers. Not quite as abundant but still around, lettuce, peas, radishes and currants. And maybe, just maybe, you might see some melons starting to surface!
Don't forget about the plethora of cut flowers, a nice variety of meats, mushrooms, chickens, jerky, elk snack sticks and cheeses, dairy and yogurt, farm fresh eggs, crackers, honey, annuals and perennials, nursery stock, and of course, a huge selection of bakery. I look around at all the great bakery and wonder if I can try everything, there are so many wonderful breads, muffins, scones, cookies, tarts, pies...do you have a favorite I should try? Let me know; I will share.
I know I'm missing some things, but that's the great thing about shopping the WCM - there are always some surprises.
A few specifics: I saw Sungold (little yellow) cherry tomatoes at Real Foods stand (next to the honey guys), have you ever had these? I would like to bring some, but I can't stop eating them while picking, and oops, I look down and none in the bucket. I also admire the small tender beans at Sai Y. Vang's table, just a few stands west of the information booth and and the nice cauliflower at Natalie Ortega's stand next to Sai Y. Vangs.
About sweet corn: I carried home my first armful of sweet corn straight from the field the other night. It was about 7:30p.m and when I got home my little boys and the big boy were just finishing supper. I asked if anyone had some room for sweet corn and they all replied no. So I boiled enough water for two ears and in minutes I was in heaven. Then my 5-year-old, Calvin, decided he did want one, so I gave him one of mine and dropped another in the water. Then Henry, my 3-year-old decided he wanted one, so I dropped another one in the water. Then, just as I was finishing my second ear, Calvin said he wanted another, so, yes, I dropped one more in the water. The moral of the story: buy enough and cook a lot the first time, the first sweet corn of the season is like nothing else. One of the great things of summer in Wisconsin! Do you microwave sweet corn? Have you fine tuned the process, length of time, etc. I would like to share the specifics as it would be a great way to make one or two ears. Let me know, I will pass on the information.
This would be also be a great weekend to pick up lots of stuff to can and freeze. I froze beans, broccoli and applesauce this week (plugged in my extra freezer), along with making a batch of currant jelly and dill pickles. I was up late every night, but kept reminding myself that I would be smiling wide this winter when I wouldn't have to carry it all home from the grocery store. The weather is looking great, a bit cooler and dryer, a good time to be running the stove. If you need directions/details, there is so much information on the internet. I refer to it often and always check out a few sights on each veggie/fruit to get a consensus.
This week there will also be a demonstration at the WCM...a bread-shaping demonstration at Madison Sourdough's stand from 10a.m. to 11a.m. Learn hand techniques in shaping baguettes and croissants from the experts. Check it out!
Saturday looks to be a great morning, c'mon on out to the WCM, have a free hot cup of coffee, and enjoy all the bounty!
See you then,
Joan for WCM
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Recipe Corner
Summer Berry Crisp
This recipe was in the Parade magazine in Sunday's Madison paper. I only had the raspberries and blueberries and the pie plate was running over, so either cut back or use a bigger pan. I think it would also be mighty tasty with cherries! I used Blue Marble Dairy's heavy cream for serving, of course!
2 c. raspberries
2 c. blueberries
2 c. blackberries
1/4 c. sugar
1/4 c. flour
1/4 t. cinnamon
Crisp topping:
1 c. rolled oats
1/2 c. flour
1/2 c. brown sugar
1/2 c. sugar
pinch of salt
1/2 c. cold butter, cut into small pieces.
Whipped cream or vanilla ice cream, for serving.
Pre-heat oven to 350 degrees. Butter a 9-inch or larger pie plate. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.
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This recipe comes from Rachel Armstrong, a CSA member, and avid Westside Market shopper, she writes the recipes for the Blue Moon Community Farm.
Coleslaw
Prepared fresh at home coleslaw is crunchy, bright and compliments more than fried food. Just be sure to slice red cabbage especially thin, as it can be tougher than green cabbage. If you really want the best coleslaw ever, set the cabbage in a colander, salt heavily and set aside to drain for 2 hours before rinsing and proceeding with the recipe.
1 head red cabbage, sliced very thin (or green cabbage)
1 kohlrabi bulb, peeled and sliced into thin matchsticks
½ c yogurt
¼ c mayonnaise
1 t yellow mustard
1 T fresh dill or parsley, more to taste
1 t crushed fennel or caraway seeds
salt and pepper
Combine all ingredients in a large bowl and chill for an hour or two. If you need to hold it for longer, salt as above.
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Subject: [WCM-Friends] Westside Community Market Update
Date: July 13, 2007
Hello everyone,
Happy Birthday to the Westside Community Market! That's right, we are officially 2 years old this weekend. Who loves the birthdays? Kids love the birthdays (not 43 year-olds getting closer to middle age!) so we've put together a special drawing this week just for the kids. We will be giving away five custom WCM logo T-Shirts; go to https://www.cafepress.com/westsidemarket to check out all the great styles, colors and sizes. The kids can also pick up a coloring sheet; it's the weekend to recognize good art - hang it on your refrigerator! Oh, and there will be free hot coffee as usual, and free lemonade this week, too. All at the information booth in the middle of the market.
Many people were commenting last week how much there is at the market. And they are right. Yikes, the weather pattern this season has really pushed things early. Believe it or not you will find some SWEET CORN this week, yup, I said sweet corn. Gotta get there early for that though, I think. Tons more the following week. Again this week there will be lots of blueberries. And did you see Barnard's Orchard is back with their wonderful SWEET CHERRIES and some pie cherries too. There will also still be raspberries, currants, and gooseberries. It's a berry extravaganza! Oh, you don't know what gooseberries are? I didn't either, so I did a little research and have some cooking ideas in the recipe corner below. Also, the JenEhr farms (they sell the gooseberries) folks will have some ideas for you.
And lots more fresh produce:
Tomatoes, first peppers, tart apples, string beans, carrots, broccoli, cabbage, kohlrabi, leafy greens, cucumbers, dill, basil, cilantro, eggplant, potatoes, peas, summer squash, radishes, beets, swiss chard, garlic, onions, leeks, mushrooms, and fresh cut flowers...
Don't forget about the weekly staples:
A great variety of dairy, cheese, meat, fresh eggs, honey, BAKERY, annual and perennial plants, nursery stock...and more.
For years I lived in a house where the yard was mostly shaded, but I loved perennial plants that grew in sun, so I struggled and struggled. Many times friends told me to grow hosta, but I just couldn't bear the thought of a yard full of those green and white hosta. Then I discovered there are about a million varieties of hosta, different colors, many very unique, some small, some large, different types of flowers, wow, it was great! I started my love affair with hosta. Then I moved to a new house, a new yard with lots of sun. Guess what, I am trying to find shady places just to grow hosta. Ahhh, human nature. Long story short (too late?), welcome back another returning vendor, County Line Produce. Bill and Greg have a great variety of beautiful, healthy hosta. They also have those BIG kohlrabi, hot peppers, raspberries, garlic and more.
As you know I am a big fan of cheese and crackers. And I got a sneak preview of a new cheese Edelweiss Creamery will be bringing this week - Dill Havarti. A very nice firm cheese with a hint of dill. Lovely. And, how about dill crackers, another new flavor from Potter's Crackers. Nancy also told me about a dried cherry cracker she was experimenting with, you may see that in a few weeks.
"Sunlight fall down on the fields,
sunlight fall down over me,
Work all day, be all that I can be"
Those are the first few lines of a song on a CD that I've been listening to on my way to the farm each morning. I have two thoughts about it; first, I would like to hear the version that goes "RAINDROPS fall down on the fields, RAINDROPS fall down over me". (So, another raindance, please.) And secondly, all our local vendors do work all day, long days, to provide great products for you. And your dedication and appreciation for great local food is overwhelming. THANK YOU, THANK YOU. It was about 100 degrees last Saturday and you still came out. THANK YOU!
See you Saturday,
Joan for the WCM
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Recipe Corner
Gooseberries
• Cooked berries can be used in sweet dishes and for savory sauces. Put the prepared berries in a pan with a little water and 1tbsp sugar per (1/2 cup) fruit (taste, and add more sugar if you need it). Cover and cook gently for 10-15 min until soft.
• Green gooseberries are tart, and make a sensational sharp sauce to serve with mackerel or salmon, or with lamb or pork, or try it on some elk meat from Hawk's Hill Ranch. Cook the berries as above, with a finely chopped onion. Go easy on the sugar. Puree, and serve warm or cold.
• Gooseberry fool is the classic gooseberry dish. Make the puree as above, sieve to remove pips if you wish, then fold through whipped cream, using1 cup puree to 1 cup cream (before whipping).
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Of course the easiest way to make a quick cucumber salad is to slice the cucumber and onion and add your favorite ranch or italian dressing. I also like to throw in some cherry, grape or chopped tomatoes. If you have time, however, try one of these.
CREAMY CUCUMBER SALAD WITH DILL
3 med. cucumbers, sliced
1 med. sweet onion, thinly sliced
1 tbsp. sugar
1/2 c. sour cream
1/4 c. white wine vinegar
fresh dill chopped, or dried dill to taste
1/4 tsp. salt
Dash pepper
Mix all in a bowl. Pour over cucumbers. Let chill at least 4 hours.
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Another version using yogurt from Sugar River Dairy.
YOGURT-CUCUMBER SALAD
4 Cucumbers
1/2 c. Onions, chopped
8 oz. Yogurt
1 t. Dill
1/2 t. Salt
1/4 t. Dry mustard
1/4 t. Pepper, black
2 T. Vinegar, white
Coarsely chop cucumbers. Combine cucumber and onion;
set aside. In small bowl, stir together yogurt,
seasonings, and vinegar; beat lightly with wire whisk
until smooth. Stir 1/2 cup yogurt dressing into pasta
mixture and toss well. Cover and chill, stirring
occasionally. May add 1 c cooked macaroni if desired.
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Subject: [WCM-Friends] Westside Community Market Update
Date: July 6, 2007
Hello all,
I hope you had a wonderful and safe Fourth of July. It's hard to believe it is already midsummer. But look around at the Westside Community Market and you'll know, because there is so much great fresh produce. This week, two words: BLUEBERRIES AND RASPBERRIES! Flyte Family Farm has a great supply of blueberries and you will find lots of raspberries sprinkled throughout the market. Throw in some strawberries (maybe...get there early), currants and cherries and everyone is happy. All of these are great just eating out of hand, or on ice cream, or on yogurt, or in muffins, or in pie...you want me to keep going? My favorite thing to do is quick freeze the blueberries and raspberries and take them out in the middle of winter and throw them on pancakes, or just snack on little flavored like ice cubes.
Some other new things coming in the past couple of weeks: large sweet onions great for grilling, cabbage, raddiccio, fennel, all kinds of beans, cucumbers, baby carrots, new potatoes, sweet cut herbs, a great variety of cut flowers and more. Still in good supply: lettuce, swiss chard, peas, radishes, tomatoes, beets, broccoli, kohlrabi, summer squash and zucchini, and more. It is harder to find some things now in the heat of summer but if you get there early you may still find some nice surprises, like spinach and radishes.
Of course the WCM always has a great supply of the finest cheeses, meats, chickens, farm fresh eggs, honey, breads and bakery, salsa, preserves, crackers, annual and perennial plants, milk and cream, yogurt, etc. etc. etc.
One of the most enjoyable things being a vendor at the WCM is really getting to know your vendor neighbors. Mom and I are lucky to vend next to Dan and Lee from Black Earth Valley Produce. They grow really interesting stuff and they are really nice guys. Part of the Saturday late day routine is making trades with whatever we have left. Last week it worked out great, lettuce for tomatoes. Dan and Lee specialize in heirloom tomatoes - grown in soil in hoophouses. Some very tasty varieties: Brandywine, Buffalo, Amish Paste, Red Zebras, and a new one for them this year Black Krim. I got a mixed bag and they were all fantastic; tomatoes that taste like summer! They also have Santa grape tomatoes, Yellow Minis, Lemon Boy and more. Besides the great tomatoes, they bring mushrooms, fennel, new potatoes, sweet onions and more!
Another stand I always find interesting is Blue Moon Community Farm. Kristen has a great variety of beautiful produce artfully displayed. She has sweet onions, napa cabbage, bok choi, scallions, chard, turnips, beets and more. She has those red beets called Chiogga, a bit milder, perhaps for that person in your household (my husband) who doesn't love beets! Try steaming the beet tops; they taste like Swiss Chard and are really good for you.
And yet another stand with great variety: Lee Pao Xiong brings a huge variety and I noticed last week they still have radishes, along with summer squash, onions, green and yellow beans, a variety of greens and more.
Mary from de Block Nursery in Reedsburg will be back again this week. It may be her last week of the spring/summer season and then they will be back for the fall session. She has beautiful large perennials - a great time to fill in any spaces in your yard.
Welcome back another returning vendor from last season: Cheryl and Clara of Country Bloomers. They have beautiful cut flowers, and annual and perennial plants.
I want to share some tips with everyone for a few of the peculiar vegetables like radicchio (English and Italian) from Green's Orchard, fennel from Black Earth Valley Produce, fava beans from Primrose Produce, and some things I don't even know how to spell from Paa Vang. If you have a favorite way to use these treats, please email me and I will pass them along. And as you know I am always looking for those special recipes, too.
One last note: Load up on tarts this week. Susan from Tart's will be vending at the WCM Saturday, and then will be on a 4-week hiatus. Amy Kinast, our very observant WCM assistant manager, notes that a used, cleaned Dreamfarm goat cheese container works well for transporting and protecting Susan's 4-inch tarts! She saw people holding out the empty containers when she stood in briefly for Susan at her stand last week. Great recycling effort!
Thank you again for your continued support - we love to see you at the WCM. Come, enjoy a free cup of hot coffee and a lot of great everything.
Joan for the WCM
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Recipe Corner
I figured everyone has a favorite blueberry muffin recipe so I threw in this from What's Cooking America. You make it the night before, great if you are having breakfast or brunch guests. You can even make the topping the night before.
Blueberry French Toast
1 loaf French bread
3 eggs
3 tablespoon sugar
1 teaspoon vanilla extract
2 1/4 cups milk
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
1 cup fresh or frozen blueberries
Blueberries for garnish
Lightly grease a 13x9-inch baking dish. Diagonally cut bread into 1-inch slices and place slices into prepared baking dish.
In a medium bowl, combine eggs, sugar, and vanilla extract; add milk and stir until blended. Pour mixture over bread slices, turning slices to make sure they are well coated. Refrigerate overnight.
Preheat oven to 375 degrees. Spread blueberries over bread.
Topping:
In a small bowl, combine flour, brown sugar, and cinnamon. With a pastry blender or two knives, cut in butter until particles are the size of small peas. Spread mixture blueberries
Bake approximately 40 minutes or until golden brown. Remove from oven, cut into squares, and garnish with additional blueberries.
Makes 6 to 8 Servings.
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Another great recipe from Vivian Green. She mentions this came from Kathy J. A good friend who has been shopping at westside Madison markets for 30 years, you may even know her!
Makes two 9x13 pans
Zucchini Squares
3 eggs well beaten
1 c. salad oil
2 c. sugar
2 t. vanilla
Beat until foamy. Then add.
2 1/4 c, shredded zucchini
1 8 oz drained crushed pineapple
1 c. chopped nuts
3 c. flour 2 t. baking soda
1 t. salt
1/2 t. baking power
1 1/2 t. cinnamon
3/4 t. nutmeg
Stir together. Pour into greased and floured pans. Bake at 300 degrees for 50 - 60 minutes. This could be baked in only one 9x13 pan and be more like a cake. Time for baking would need to be added. I liked this because I could take one to a dinner and leave one at home for the family. - Vivian
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