Zucchini + savoury muffin and paleo bread recipes

What’s GOOD at the Market this Week?

Zucchini

This week we are shining the spotlight on zucchini. Living in the sub tropics and having had such a warm winter those farmers who have very sunny northern aspect fields have successfully grown zucchinis throughout the season.

Now is usually the time to plant zucchini  – rewarding plants to grow because they tend to produce massive yields. Being large, sprawling plants this year I am going to try growing them up trellises to see if what have read works and also for better air circulation that I hope will prevent disease.

It is such a low calorie vegie and so great to use in a variety of cooking styles. Yesterday I posted a zucchini paleo bread on Facebook but it is also great in:

• savoury muffins (see recipe below)
• raw – grated into in salads
• grated into quiches and frittatas
• combined with potatoes, carrots and green beans and most vegies used in stews, sabzi see photo, and curries , and
• chopped or grated into bread, pizzas and muffins.

http://www.tarladalal.com/Broccoli-and-Zucchini-in-Red-Capsicum-Gravy-39679r

Fresh local zucchini is available from the following market stalls: Cecil Farm, Everest Farm and Jumping Red Ant.

Zucchini Muffins

Ingredients

• ¼ cup coconut flour
• 1 ¼ cup almond flour
• ½ tsp baking powder
• 1 tsp apple cider vinegar
• ¼ cup olive oil
• 2 tbsp almond milk
• 3 eggs
• 1 cup grated zucchini
• 1 small onion, chopped
• 1 cup sliced mushrooms
• sesame seeds for topping

 Instructions

Preheat oven to 180ºC. Line 10 muffin tins with paper cups. Set aside.

• Using clean hands, squeeze the grated zucchini to remove excess moisture. Set aside.
• In a skillet heat 1 tablespoon of olive oil.
• Add onion and cook for 5 minutes.
• Add mushrooms and cook, stirring frequently, until the mushrooms are dry and lightly browned, about 10 minutes.
• Remove from heat and set aside.
• In a bowl mix coconut flour, almond flour and baking powder. Set aside.
• In another bowl mix eggs, remaining olive oil, almond milk and vinegar.
• Stir the wet ingredients into the dry.
• Gently fold in grated zucchini and mushroom mixture.
• Spoon the batter into the paper liners and sprinkle the sesame seeds on top.

Bake in preheated oven at 180ºC for 20-30 minutes or until a toothpick inserted in the centre comes out clean. Serve warm.

paleo grubs http://paleogrubs.com/

 Our winter series of Farm Tours: 

Everest Farm – Friday 2^nd September – book into this farm visit to see how five generations of farming results in great produce. Bookings can be done via Fb messaging; SMS on 0498733766 or at the market.

Stallholder update for the market this Week?

11^th Hour Coffee – absent this week only

Seafood – absent this week only

Fortnightly or monthly stalls:

My Farm Kitchen – back THIS week

Murwillumbah Community Men’s Shed – back NEXT week

Go Earth – Hamish will be back the 2^nd week of each month with his locally produced compost for all you enthusiastic gardeners.

 

Entertainment: Favourite Son – akka Matt Aitchison

Weather Forecast is for: Partly cloudy with a slight (30%) chance of a shower. Overnight temperatures will fall to between 8 and 11 with daytime temperatures reaching the low to mid 20s. So really a beautiful day.

 

Produce of the week (newest season produce is in bold):

• Apples
• Avocados – Hass
• Bananas
• Beans
• Beetroot
• Blueberries
• Broccoli
• Cabbage
• Custard apples
• Cauliflower
• Capsicum
• Carrots
• Cucumbers (Lebanese)
• Kale
• Lemons
• Mandarins
• Oranges
• Passionfruit
• Peas – snow peas and shelling peas
• Radish
• Rocket
• Silver beet
• Spinach
• Strawberries
• Sweet potatoes

Seasonal Produce List Updated:

Vegetables

Beans (+organic), Beetroot (+organic), Bok Choy, Broccoli, Cabbage, Capsicum, Cauliflower, Chard (organic), Chilli, Cucumber (+organic), Corn (+organic), Eggplant (+organic), Garlic (+organic), Herbs (basil + organic basil, coriander, fennel, ginger, rocket, turmeric and more), Kale (+organic), Kang kong, Lettuce (cos organic), Fancy Lettuce and mixed salad greens, Micro greens (+ wide variety of organic such as alfalfa, barley greens, sunflower, broccoli, chick pea), Peas incl snow peas (+organic), Mizuna, Onion (+organic), Mushrooms, Pak Choi (organic), Potato (Sebago) , Potatoes (kipfler ++), Pumpkin (+organic), Salad Mix, Silver Beet, Sprouts (+organic), Spinach (+organic), Sweet Corn, Sweet Potato (+organic), Tatsoi (organic) Swedes, Tomatoes (+organic), Taro, Watercress, Wheat grass, Zucchini (+organic).

Fruit

Apples, Avocados, Bananas (Cavendish, Lady Fingers (organic also) and Little Gem), Blueberries, Carambola (star fruit), Custard apples, Dragon Fruit, Grapefruit, Grapes, Kiwi fruit (organic), Lemons + Limes (incl organic), Mangoes, Mandarin (organic), Oranges (organic), Passionfruit, Paw Paw, Pears, Rock melons, Strawberries, Watermelons.

Flowers

Gerberas, Lisianthus, Roses, Tropical flowers – currently red and yellow heliconias.

Eggs – including organic

Nuts

Pecan nuts and macadamia nuts, nut oils, butters and choc coated nuts

Dairy

Cows milk, cheeses and yoghurt, kefir, cultured butter ++

Goats milk and soft cheeses, kefir

Honey

Raw unprocessed honey, creamed honey and creamed honey with cinnamon! And bees wax candles.

Rice and Breads

A variety of artisan sour dough breads baked with a range of organic flours (including spelt and rye) and flavours that use local market products including macadamia nut bread!

Meat

Beef, lamb and pork (All Natural Meat Company) and goat, Salami (Nimbin Valley Diary) periodically. + lamb and chicken sourced within the broader market radius and locally caught fish – very seasonal).

Seafood

Locally harvested oysters by Noel Baggalay from his Brunswick and Tweed Rivers oyster farm. Seasonally caught local fish, prawns and other seafood as it becomes locally available.