More Market Recipes To Harvest

Just when I thought the harvest of farmers market recipes was nearing its end, I got an email from Marsha Boverhof of Edgerton. I think she finally got tired of my pestering her for recipes each Tuesday at the downtown market and sent off a bevy of her favorites.

We’ve already printed a recipe for cocoa zucchini bread that was gleaned from another producer, but here’s Marsha’s version for the non-chocolate variety.

Zucchini Bread

Beat together 3 eggs, 2 cups sugar, 1 cup oil and 2 teaspoons vanilla. Add 2 cups zucchini, unpeeled and grated.

In a separate bowl, combine 3 cups flour, 1 teaspoon soda, 1 teaspoon baking powder, 1 teaspoon salt and 1 teaspoon cinnamon. Mix with wet ingredients.

Pour batter into 2 greased loaf pans. Bake in preheated 350 degree oven for 50 minutes. Allow to cool in pans 10 minutes before moving to cooling rack.

Last week, Hubby Bryan and I had our first taste of the season’s squash. While I’m not ready for summer to be over, I have to admit that first taste of fall was pretty darn good. Marsha provided two squash preparations in her email.

Cooked Squash

Cut 1 squash in half with a large knife and scoop out the seeds. Place squash halves cut side down in a 9- by 13-inch baking dish. Bake at 350 degrees for 1 hour.

Allow squash to cool for 10 minutes. Scoop out the flesh and mash with a potato masher. Stir in butter and white or brown sugar to taste. Sprinkle with pepper.

Freeze leftovers in meal-sized containers.

Spaghetti Squash

Cut 1 spaghetti squash in half and scoop out the seeds. Place cut sides down in baking dish. Bake at 350 degrees for 1 hour or until tender.

Scoop out flesh, being careful not to stir out the “strings.” Serve with spaghetti sauce or meat sauce and top with Parmesan cheese.

Marsha also submitted a few different recipes for utilizing pumpkin, and I’ll share those and a few others the next time this blog rolls around.

In the meantime, here’s another recipe from market regular Leona Marco of Bigelow.

Slow Cooker Potatoes

Cut 7 pounds skin-on red potatoes into wedges and place in slow cooker.

Combine 1 cup sour cream, 1 can cheddar cheese soup, 1/3 cup dry Hidden Valley Ranch dressing mix and 1 can cream of celery or cream of chicken soup. Pour over potatoes and stir until thoroughly mixed.

Cook for 4 hours or until done.

Barb Pohlman was the first market producer to come through with recipes, and I’ve been hanging onto a couple of them. Here are a couple of unique pickle preparations from Barb.

Pickled Beets

In a large sauce pot, combine 2 cups sugar, 2 sticks cinnamon, 1 tablespoon whole allspice, 1 tablespoon whole cloves, 1 1½ teaspoons salt, 3½ cups vinegar and 1½ cups water. Bring mixture to a boil, reduce heat and simmer for 15 minutes. Remove cinnamon sticks.

Pack 3 quarts cooked, peeled beets (slice if large, leave whole if small) into hot pint jars. Ladle hot liquid over beets, leaving ½-inch head space. Remove air bubbles. Wipe jar rims, adjust lids and process pints for 35 minutes in a boiling water bath.

Vegetable Dill Pickles

Wash and put into jars: onions, cucumbers, carros, cauliflower and 2 heads of dill.

In a saucepan combine 1 cup vinegar, 1 tablespoon pickling salt and 2 cups water. Bring mixture to a boil and pour over vegetables in jars. Seal jars and process in boiling water for 20 minutes.

 Daily Globe Features Editor Beth Rickers can be reached at 376-7327; email