Posts Tagged With: golden zucchini

Zucchini with Baked Eggs

I may have mentioned that I’m not a Food Network kind of girl. Other than Iron Chef I’ve not found much there that captures my attention and even Iron Chef can be a bit…much sometimes. However, I found myself flipping through Food Network magazine the other day while waiting somewhere and I came across this recipe that just looked so good! It takes a bit of prep work to prepare the zucchini but the actual hands on time is minimal. These lovely green and golden zucchini came from Signal Mountain Farm. I prefer the golden zucchini over the standard green. The flavor just seems better to me.

Start by grating the zucchini. I ended up using about 3 1/2 of these. Toss the grated zucchini with a tablespoon of salt and put in a colander to drain. It is amazing how much liquid will drain out of the zucchini! Let it sit for about 30 minutes and then press with a spoon to remove the last bit.

Cook the drained zucchini in the skillet with onion. I also added a bit of purple bell pepper – the first bell pepper I’ve had this year! (also from Signal Mountain Farm). As you cook the zucchini it will release even more water. Apparently zucchini are a persistent sort of vegetable. Drain this from the skillet as needed. You can add a bit of salt to taste but go sparingly. Remember that tablespoon of salt earlier? Yeah, it doesn’t all go away with the water. Also add a bit of grated nutmeg. Why would you buy powdered nutmeg when you can grate these cute things?

Once the zucchini has just started to brown remove from the heat and let it cool for about 5 minutes. Spread the zucchini into an even layer in the skillet.  Then, use the back of a spoon to create 4 little wells in the zucchini. Crack an egg into each well and grate some Parmesan cheese over the surface. Bake at 350 until the eggs are set to your liking.

cheers!

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Categories: What's for dinner? | Tags: , , | Leave a comment

Sunday Market! 6-24

I would have done well to have had a grocery cart today! Lots of gorgeous, delicious meal inspiring produce today!

Cantaloupe and peaches – Hazelrig Farm

Orange and Red Beets, Blueberries, patty pan squash, zucchini, golden zucchini, Brussels sprouts, purple bell peppers and green beans – Signal Mountain Farm

Goat Cheese – Bonnie Blue Farm

Finn style Sausage – Link 41 Sausage

 

I received a reply from the market director addressing my concerns about a vendor that was rumored to be reselling produce. He said:

They are exclusively employees of Watsonia.  We also insist in producer only presence, but many of our vendors employ others to assist with the businesses.
As near as we can tell, it’s a qualified and legitimate relationship and they are eligible to vend at the market. 
Thanks for your note. We mulled over this issue for some time, but came to the realization that its no different than several other long-term vendors and there staff. 
 Feel free to continue to ask questions/etc – we are committed to maintaining our high-quality market
I’m still not sure how I feel about the situation. I don’t think it is the same as other vendors who have staff working for them. This produce is being grown 298 miles from Chattanooga which seems a pretty far stretch to be called local. They sell it to a man in Atlanta who then drives it up to Chattanooga. It just doesn’t sit well with me so I’m sticking with the produce that I know and enjoying my weekly chats with the farmers themselves who remember me and ask how the peach jam turned out.
Categories: Chattanooga Market, Local Food | Tags: , , , , , , , , , , , | Leave a comment

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