Zucchini & Corn Souffle

2 medium zucchini (about 1-1/2 pounds)
2 1/2 tsp. salt
6 eggs, separated
2 medium ears corn, shucked
2 green onions, chopped
6 Tbsp. butter
6 Tbsp. flour
1/4 tsp. black pepper
1 1/4 cups milk
1/2 cup shredded Swiss cheese

Shred zucchini and place in a colander over a plate or in the sink; toss with 1 tsp. salt. Let stand 30 minutes. Rinse, drain, and blot dry. Separate eggs and let stand at room temperature 30 minutes. Boil corn, covered, 3-5 minutes or until crisp-tender; drain. Let cool slightly and cut corn from cobs. Cook onions and zucchini in butter, stirring, until tender. Stir in flour, pepper, and remaining salt until blended. Gradually stir in milk and bring to a boil, stirring constantly. Cook 1-2 minutes, until sauce thickens. Add to corn and stir in cheese. Stir a small amount of zucchini mixture into egg yolks to temper; return all to bowl, stirring constantly. Allow to cool slightly. Beat egg whites until stiff but not dry. Gently stir a fourth of the egg whites into zucchini mixture, then fold in remaining egg whites. Transfer to a greased and floured 2 1/2-qt. souffle dish. Bake at 350F 45-50 minutes, until top is puffed and center appears set.

Adapted from Taste of Home, June/July 2014 via Taste of Home.com

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The Season Is Nearly Over

Two weeks to go!

What began in April is nearly at an end, and I know I speak for our vendors when I say it’s been a great season and we are very, very grateful for your patronage.

We checked with our vendors and here’s what you can expect this Wednesday:

Bags N More…..1/2 off on specific shopping bags

Blooming Artichoke…..great teas and herbs

Charm of Finches…..more of the tasty sourdough bread

Claddagh Cold Brew…..floats and our distinctive, delicious coffee

Fina’s Salsa…..the best salsa in the area, from our kitchen to your table

GemStone Knobs…..trinkets for the holidays, ID lanyards, new finials

Lost Peacock Creamery…..best Chevre in town, can be frozen up to one year

Nana Kathy’s…..cinnamon rolls to die for

P’Zazz…..early holiday shopping ideas, jewelry for anyone for any occasion

RawkStar…..you won’t find better-tasting healthy food

RP Guerrero…..fresh harvest fruits and veggies

SouthBay BBQ…..making your tummy happy all summer long

Starry Lane…..honey and assorted bee products

Stoney Plains…..we bring healthy back to your daily meals

Vue Farms…..a touch of color on a gray fall day

Wishing Willow Farm…..good things come in small plants

Fresh Cranberry Beans with Olive Oil & Garlic

1 lb fresh cranberry beans, shelled (about 1 1/2 cups)
6 whole garlic cloves, peeled
2 Tbsp. olive oil
1/2 tsp. red pepper flakes, to taste
1/2 tsp. fresh thyme
2 cups water
2 bay leaves
1 tsp. salt, to taste

Cook garlic in olive oil over medium heat, tilting the pan so the oil is deep enough to cook the garlic evenly. When garlic starts to turn slightly golden, add red pepper flakes and thyme; cook another 2-3 minutes, until golden. Add shelled beans, mixing well to coat evenly, and cook for 3-4 minutes. Add water, bay leaves, and salt. Boil about 5 minutes uncovered, then turn down the heat, cover, and simmer until beans are tender but not mushy, about 20 minutes. Serve over rice or with nice crusty bread.

From Locally Famous Cook Colleen Smith, who plans to try it again this week with fresh black beans. She found it at May I Have That Recipe

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Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

The Market Is Open Through September

Open through September which means three more weeks, including tomorrow, the 13th of September.

Our vendors are looking forward to seeing you at the Market.  Here’s what they have lined up for you at their booths:

Bags n More…..rainbow colored gift bags marked down to $3 each

Blooming Artichoke….if you are into herbs and herbal teas then you can get into the Blooming Artichoke

Charm of Finches…..not your run-of-the-mill bakery, but a bakery for health-conscious folks

Claddagh Cold Brew…..changing the way people look at coffee

GemStone Knobs…..now is the time to shop for holiday gifts, and we have some unique ones for your shopping adventure

Lost Peacock Creamery…..did you know our Chevre can be frozen for up to a year? Stock up for the winter on great cheeses!

P’Zazz…..accessorize with style

RawkStar…..smoothies and healthy meals for those interested in living longer

Guerrero Farm…..from our family to yours, healthy veggies and fruits, delivered with love

SouthBay BBQ…..if you can find a better lunch meal you probably should go there and not here, but you won’t!

Sassy Seafood…..you’re running out of time to buy the best Albacore tuna in western Washington

Starry Lane Apiary…..our bees work hard so you can eat good

Stony Plains…..your family deserves the best in local produce

Vue Farms…..providing color to a black and white world

Wishing Willow Farm…..big things come in small packages, and our mini greens prove that point.

See you all tomorrow, 10-2, the corner of Israel and Capitol Way!

Poached Cod with Fennel and Cauliflower

1 1/2 lbs. cod, checked for bones and cut into 8 pieces
1 Tbsp. lemon juice
salt and pepper to taste
1 Tbsp + 1 cup chicken or vegetable broth
1 medium onion, coarsely chopped
1 large carrot, in 1 1/2-inch pieces
1 1/2 cups cauliflower florets
1 fennel bulb, in medium slices
5 cloves garlic, pressed
chopped fennel tops, for garnish, optional

Rub cod with lemon juice and a little salt and pepper. Set aside. Saute onion in 1 Tbsp. broth over medium heat for 5 minutes, stirring frequently. Add remaining broth and carrots. Cover and simmer over medium heat about 10 minutes. Add cauliflower, fennel, and garlic. Place cod on top and continue to cook, covered, until done, about 6 minutes more. Adjust seasonings and sprinkle with chopped fennel greens.

Adapted from World’s Healthiest Foods

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Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

Inviting You To Our Weekly Party

That’s what we consider the Tumwater Town Center Farmers Market, you know, a party where community is fostered and friends gather.  If you haven’t joined us yet, you have four more Wednesdays to do so.

Here’s what is waiting for you this Wednesday from 10-2.

Bags and More…..rainbow colored gift bags market down….$3 each

Blooming Artichoke…..herbs, herbal tea, and hand-crafted items for the upcoming holiday season

Charm of Finches Bakery…..healthy sourdough bread

Claddagh Cold Brew…..best damned coffee to be found

GemStone Knobs…..Gifts for the holidays, new treasure boxes, hand-painted coasters, finials

Peacock Creamery…..Find out just how tasty goat cheese can be

P’Zazz…..jewelry for every occasion, the perfect accessories

RawkStar…..when healthy eating is important, RawkStar is the name to look for

Guerrero…..only the best in fruits and vegetables

SouthBay BBQ…..your tummy will be oh-so-pleased with what we cook up

Starry Lane Apiary…..friendly and happy bees produce the tastiest honey

Stoney Plains…..Locally grown produce for your families

Vue Farms…..As fall approaches, we continue to add a touch of summer color to your homes

Wishing Willow Farm…..micro-greens are the latest rage and we have the best