Bushel Basket Market: July 24th, 2013

Have you ever opened up the fridge looking for something you just picked up, only to find an item you had purchased a week ago and forgotten about? Sometimes shopping and cooking for two or three can be a bit of a challenge when it comes to using all the ingredients before they go bad. When you’re trying to stay within a budget, buying ingredients in bulk that can work for multiple meals is a great way to save some cash! To get you started, check out this week’s in-season recipe

 

Pasta with White Beans and Summer Squash
As a perfect summer dinner or picnic dish, this recipe is light but packs a ton of color and flavor! With only a few simple ingredients, this meal is inexpensive and also easy to make. It even features our favorite seasonal veggies you can buy right at the market: summer squash and zucchini. PLUS, the leftover ingredients from this meal are perfect for preparing another tasty dish to help save some money and prevent food from going to waste.

Pasta with White Beans and Summer Squash

Nutrition InformationPer Serving: 470 calories (130 from fat), 14g total fat, 5g saturated fat, 25mg cholesterol, 710mg sodium, 67g carbohydrate (12g dietary fiber, 9g sugar), 20g protein
Recipe from the Whole Foods Market!

Ingredients

1/2 pound whole wheat farfalle or fusilli
4 small zucchini and/or yellow squash (about 1 lb), halved lengthwise and thinly sliced
3/4 cup feta cheese crumbles (from Greystone Creamery)
1/4 cup Greek or Italian dressing
1 (15 ounce) can cannellini beans, rinsed and drainedPreparation
Bring a large pot of water to a boil. Add farfalle and cook until just al dente, 8 to 10 minutes. Meanwhile, arrange zucchini in the bottom of a large colander. To drain, pour pasta and its water over vegetables and let sit for 2 to 3 minutes. Transfer contents of colander to a large bowl, add cheese, dressing and beans and toss well. Serve warm or cold.
Keep in mind: you can use any brand you want…always compare prices to get the best deals! And don’t forget to store leftovers!
 Check Out the Other Awesome Recipe to Cook-up Those Leftover Ingredients

 

Trying to SHOP at the Market and COOK on a Budget?Do you want to incorporate fresh produce into your meals without breaking the bank?Come to The Bushel Basket Farmer’s Market
Wednesday, July 24th
For a FREE Cooking Demonstration from 
Peter Di Lorenzi of the Chelsea Community KitchenStop by for FREE Samples, Information on Smart Shopping and More!We are happy to accept two new programs at the Bushel Basket:
Prescription for Health (starting July 16th), and the Supplemental Nutrition Assistance Program (also known as Bridge Cards)

For more information on Prescription for Health: Visit Faith in Action and the Prescription for Health websites!  We’ll have healthy market recipes available to inspire you as you fulfill your Prescription for Health goals.You can also visit the market information table for specifics on the programs!

Cooking on a Budget
Use Ingredients for Multiple Meals

Remember that zucchini and feta you used to create the in-season pasta dish? Well, with those leftovers, why not make an entirely different meal? Try making this Zucchini Feta Pie, with only three additional ingredients! It’s simple, delicious, and works to keep your budget in check!

Zucchini Feta Pie

Ingredients
5 small zucchini (about 1 1/4 pounds), divided
3 tablespoons all-purpose flour
3 eggs
1 (6 ounce) container 365 Everyday Value® Feta Cheese Crumbles, divided
1 frozen (9-inch) regular or whole wheat pie crust

Preparation

Preheat oven to 350°F. Very thinly slice one zucchini and set aside. Grate remaining zucchini, firmly squeezing it by the handful to remove as much liquid as possible.

In a large bowl, whisk together flour and eggs. Reserve 1/2 cup cheese, and then stir grated zucchini and remaining cheese into egg mixture. Transfer to pie crust, top with sliced zucchini (arranging it in circles, if you like) and reserved cheese and bake until firm and golden brown, 50 to 55 minutes. Set aside to let cool, and then serve warm or cold.
Recipe from Whole Foods Market!

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New Vendor Offerings this Week:
Seasonal Vendors

Ingredient for In-Season Recipe

Kapnick Farms: Tart cherries,  raspberries, peaches, blueberries, maybe baking apples, fudge and baked sweet rolls

Duane Bordine of Bordine’s Farm: Bouquets of cut snapdragons, zinnias and pin cushions plus stems of gladiolas.

Sprouted Alive Bakery: whole grain, raisin, sprouted and low-gluten bread.

Kapp Farms: baked goods, pretzels and rolls, hot and olive twists, crispy treats, cinnamon rolls, zucchini*, string beans.

Lutchka Angus and Farm Market: sweet and cooking onions, herbs, kale, zucchini*, summer squash*, jalapenos, red and yellow potatoes, hot and sweet peppers, cabbage, cucumbers, string beans and dillweed.

Oak Hill Farm: honey, bee pollen, lotion bars, candles, gift bags with assorted honey products.

Mark’s Farms and Greenhouse: maple syrup, kale, chard, beets, kohlrabi, green and sweet onions, broccoli, cabbage, zucchini*, summer squash*, salad and slicing cukes, green and yellow beans, new, red, Yukon, gold and white potatoes.

Golden Fleece Farm, LLC: Grass fed beef products including ground beef, ground round, rib steaks, T-bone steaks, sirloin steaks, hamburger patties, beef brats, Italian sweet sausage, soup bones.

Greystone Creamery: feta*, possibly ricotta, Man-chel cheese, possibly cow Gouda, Chelsea-cam, Rosy-cam, blue Man-chel, sheep Gouda, butternut, garlic pepper and plain cream cheese.

Pregitzer Farm Market, LLC: CSA pick-up, annuals in baskets, broccoli, summer squash*, zucchini*, kale, maybe sweet corn.
Janet’s LLC: grilling rubs, jam, flavored nuts, suckers, cajun butter, spices to make flavored butter, U-M and MSU “dammit dolls,” and greeting cards.

T. J Farms: Tomatoes, zucchini*, onions, perennials, nursery stock plants, trees and bushes.
Mama Mo: hummus and seitan. Hummus flavors include ginger squash, tan/cran orange, sesame chive satay, kalamata rosemary, black pepper walnut, roasted pepper, horseradish, roasted garlic, traditional, lemon zest, curry lime, tomato basil, onion dill, roasted beet, wasabi, jalapeno, chipotle. Seitan flavors include: nuggets, traditional, fajita strips, Italian fennel sausage, breakfast sage sausage, vegan BBQ, BBQ, roast.

Stone Hearth Breads and Bakery: pumpernickel, German rye and German rye seeded, Italian Milano, honey whole wheat, San Francisco sourdough, assorted cookies and buns, four-cheese pepperoni rolls, spinach feta cheese bread, multi-grain bread, country loaf, cheese bread, rosemary herb and tomato basil bread, four-cheese bread sticks, jalapeno cheese bread and assorted sweet breads — including cinnamon, cinnamon raisin, strawberry white chocolate, peach pecan, wild blueberry cream cheese, Reuben rolls, and bacon cheddar beer bread.

Good Times Kettle Corn: kettle corn in small and large bags.

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For all the best in-season, summertime foods and recipes, stay tuned for the weekly installments of the

Bushel Basket Newsletter