Bushel Basket Market: July 17th, 2013

“I hate vegetables,” “this has no flavor,” “I’m not eating this!” – how many people out there have heard at least one of these from their kids? It can be difficult at times to make vegetables appetizing to children, and it gets even more frustrating come dinner time. Wondering how to get your children to eat some of the summer’s best produce? Much like incentivizing their household chores, coupling summer vegetables with something they love is a tried and true way to win your children over. Shifting to a more kid-friendly meal, enjoy this week’s in-season recipe

Zucchini Rice Casserole

Don’t worry folks, this cheesy crowd-pleaser works on both the young AND young at heart! You’ll be sure to win over kids and adults alike with this flavorful casserole filled with summer vegetables and cheesy goodness! And another awesome part of the recipe: chicken/turkey sausage is brought in instead of pork, making the dish even healthier without cutting out the fan-favorite sausage flavor!

Nutrition InformationPer serving: 248 calories; 9 g fat ( 5 g sat , 1 g mono ); 34 mg cholesterol; 29 g carbohydrates; 13 g protein; 2 g fiber; 491 mg sodium; 273 mg potassium.
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 vegetable, 1 high-fat meat

Recipe found in EatingWell!


1 1/2 cups long-grain brown rice
3 cups reduced-sodium chicken broth
4 cups diced zucchini , and/or summer squash (about 1 pound)
2 red or green bell peppers, chopped
1 large onion, diced
3/4 teaspoon salt
1 1/2 cups low-fat milk
3 tablespoons all-purpose flour
2 cups shredded pepper Jack cheese, divided
1 cup fresh or frozen (thawed) corn kernels
2 teaspoons extra-virgin olive oil
8 ounces turkey sausage, casings removed
4 ounces reduced-fat cream cheese , (Neufchâtel)
1/4 cup chopped pickled jalapeños

  1. Preheat oven to 375°F.
  2. Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
  3. Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.
  4. Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.
  5. When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.
  6. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.
Tips & Notes
Make Ahead Tip: Prepare through Step 5; cool, cover and refrigerate for up to 1 day. To finish, bake at 375°F until the casserole is hot and the cheese is melted, about 45 minutes.Tip: To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
July Market Basket Giveaway!
Come to the market and fill out our survey to be entered to win a cloth market bag, complete with summer squash, cream cheese and peppers to help you complete this recipe!  Come before the drawing at 5:00 pm to enter to win.

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!

Healthy Summer Recipes For Kids
Fun Ideas for Healthy Children

Having trouble getting your kids to go for the healthy options this summer? With all the food at their fingertips during their summer recess, it can be tempting to snack on some less-than-stellar options.  Try these simple and fun summer recipes to give your children healthy foods they’ll love! But don’t be fooled, these recipes are so delicious, and guilt-free, you may even make them yourself! You can even buy some ingredients at the market!
Kid-Friendly Recipes

Buttermilk Oatcakes with Raspberry Compote
Chicken Schwarma
Cherry Sorbet
EatingWell Energy Bars


New Vendor Offerings this Week:
Seasonal Vendors

Ingredient for In-Season Recipe

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

Kapnick Orchards: Tart cherries, possibly sweet cherries, raspberries, blueberries, maybe peaches, fudge and baked sweet rolls.

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

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

+ Kniffen Family Farms: Coming Soon: broiler chicken and fresh brown eggs!

Lutchka Angus and Farm Market: onions*, eggs, Bok choi, radishes, spinach, beets, herbs, snow peas, sugar snaps, kale, zucchini*, summer squash*, jalapenos, and dillweed.

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

Mark’s Farms and Greenhouse: maple syrup, Bok choi, kale, chard, spinach, kohlrabi, beets, green onions, broccoli, lettuce, cabbage, green peas, zucchini*, summer squash*, mustard greens.

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 and various vegetables.

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*, onion*, sroses, lilacs, hydrangea and other 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


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

Bushel Basket Newsletter

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