Welcome...
to the Editor's Corner.
Get your self a cup
of tea and have a look around.
Most of what you will find
here will be references and
resources referred to in the
OEFFA News (OEFFA's bimonthly
Newsletter.) When information
exceeds the limitations of
the newsletter and spills over
the page boundaries--it lands
here. I have tried to design
it so that it will still make
some sense with out ever having
read a word of the OEFFA News. A lot of what is here is archived, but I will be adding more as the newsletter grows.
Enjoy, and feel free to email
me if you have any questions. |
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Trish Mumme, Garden Patch Produce, is an OEFFA member and the author of a column called Farm to Table: Savoring the Season in the OEFFA Newsletter. These are recipes that we wanted to include in the Summer 06 issues, but that just didn't fit. So here they are...
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Zucchini Chocolate Cake (Sure to please!)
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 cup cocoa
1 tsp. vanilla
3 eggs
2 cups sugar
1/2 cup oil
3/4 cup buttermilk
2 cups shredded zucchini
1/2 chopped nuts, opt.
Mix dry ingredients with a whisk or fork in a large mixing bowl. Add vanilla, eggs, sugar, oil and buttermilk and beat well. Fold in zucchini and nuts. Bake in 9x13 pan 30-40 min. at 350 or till cake springs back when touched in center. Do not underbake.
Frosting
1 1/2 cups sugar
6 tab. shortening or butter
6 tab. milk
1/2 cup chocolate chips
1/4 tsp. vanilla
1/4 tsp. salt
Bring to a boil, srirring occasionally, and boil for 30-40 seconds. Add chocolate chips, vanilla and salt if desired. Stir well. Cool and spread on cake.
Corn and Tomato Salad
7 ears of fresh corn
1 tab. salt
5 plum tomatoes, cored and diced or 3 cups cherry tomatoes, halved
1 red or yellow pepper, diced
1 medium red onion, minced fine
1-2 hot chile peppers, seeded and minced
1 clove garlic, minced or pureed
2 tab. lime juice
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup canola oil
1/4 cup freshly chopped oregano or cilantro
Bring large pot of water to a boil and add salt. Cook corn 3 minutes, cool, and cut corn off cob. Combine cut corn, tomatoes, yellow peppers and red onion in a large bowl. Place chiles, garlic, lime juice, salt and pepper in a small bowl and whisk to combine. Drizzle in oil while whisking so as to form an emulsion. Pour over veggies and stir in herbs. Marinate in refrigerator two hours or more before serving.
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