Check out Episode 22 of the new food podcast,
Chicken 'n Waffles!

CSA from Harvest Moon, canned pickles and relishes!

Join me this week with newly married guest host Claire Fitzpatrick Gould as we chat about our latest CSAs, virtual gardens in Italy and our zucchini recipe smackdown. We highly suggest you pair this episode with a nice locally grown piece of lamb, maybe some heirloom tomatoes from the farmers market, and a cold local brew.

Follow up:

************************************************* Chicken 'n Waffles Episode #21 CSA With CFG! Show Notes Deep Fried Newsbits Claire: Mexican corn fungus delicacy. Read about it here. Leena: Virtual Gardens in Italy. Read about it here. WTF Do I Do with this? Ground Cherries!

Sweet and savory ground cherries.

CSA Smackdown: Summer squash and zucchini Claire's dish: Summer squash quick bread Adapted from Canyon Ranch Cooking, 1998 Summer Squash Bread 3 cups whole-wheat flour 1 cup white sugar (can substitute crystalized fructose or raw cane sugar) 2 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ground cloves 2 large or extra-large whole eggs 2 egg whites 6 Tbl vegetable oil 2 1/2 cups grated and well-packed summer squash or zucchini 2 tsp vanilla extract 1 cup natural, no sugar added applesauce 1. Preheat oven to 350 F 2. Spray 2 9x5 inch loaf pans with cooking spray 3. Combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves in a large bowl and mix well. 4. In another bowl, combine all the remianing ingredients and mix well. 5. Add teh wet ingredients to the dry ingredients and mix just until combined. Pour into the prepared loaf pans and bake in the preheated oven for 50 to 60 minutes, or until a tester inserted into the center comes out clean. 6. Remove from the oven and cool on a wire rack for at least 30 minutes before slicing. Makes 32 slices. Leena's dish: Zucchini BBQ Relish

Leena's Zucchini & summer squash bbq relish.

Adapted from Small Batch Preserving by Ellie Top & Margaret Howard Makes 3 1/4 cups Ingredients: 2 cups zucchini, finely chopped 2 cups summer squash, finely chopped 1 cup onion, finely chopped 1 medium green bell pepper, finely chopped 1/2 cup celery, finely chopped 2 Tbsp pickling salt or Kosher salt 1 1/2 cups white vinegar 1 Tbsp celery seed 1 tsp mustard seed 1/2 tsp dry mustard 1/2 tsp ground cloves Place zucchini, summer squash, onion, pepper and celery in a stainless steel bowl, sprinkle with salt and cover with water for 1 hour, then drain, pressing out any extra moisture. Bring vinegar sugar, mustard seed, celery seeds, cloves and dry mustard to a boil over high heat in a saucepan. Add veggies, return to a boil and then simmer gently until mixture is thickened, 20-30 minutes. Remove hot jars from canner and put relish in with 1/2 inch of rim space. Process 10 minutes for a half pint jar and 15 minutes for a pint jar. Store for a few weeks before eating. ~LTG!