{Recipe} Zucchini Pancakes

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Sorry for the delay!  Here is the fantastic Zucchini Pancake recipe that Chef Gregg Brackman from G Bar & Kitchen cooked up at the market last week.

Zucchini Pancakes (makes about 8 cakes)
Wine Pairing: Oaked Chardonnay or Pinot Noir

3 Zucchini Grated (water squeezed out)
2 Eggs
1 tbsp baking powder
Onion Powder to taste
Kosher Salt and Ground Pepper to taste
½ Cup All purpose Flour
2 cups canola oil for frying

1. Grate zucchini on a cheese grater and squeeze out as much water as you can (I like to use a hand press potato ricer)

2.  Place zucchini, onion powder, baking powder, eggs, salt and pepper and mix evenly.

3.  Add flour (not all at once) and distribute evenly.. use a tablespoon to drop cakes into hot oil.

4.  Form cakes  (I like to make silver dollar size) and bring to stove

5.  Place large sauté pan on stove on med-hi heat with oil

6.  Pan Fry 4 cakes at a time.  Don’t over crowd pan, because you need room to flip.

7.  Cook until golden brown on each side (out 3-5 minutes over medium high heat)

8.  Enjoy with sour cream, Greek yogurt, hot sauce, applesauce…whatever you might eat with potato.

These can be cooked ahead of time an reheated in the oven

 

{Event} Kid’s Fun Day!

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Join us this Sunday for Kid’s Fun Day at the Farmer’s Market!

WHAT: Bring the kids down to the market for a bunch of fun activities including games, face painting and balloon animals & vegetables!

WHEN: Sunday, August 11th, 10am – 1pm

WHERE: Swampscott High School


We’ll see you on Sunday!!

{Music Spotlight} Lydia Lucas Vibraphone August 11 and 18

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Come out and see Lydia Lucas on Vibraphone at the market August 11 and 18!

{Music Spotlight} Vira DeFilippo August 4

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Vira DeFilippo is a guitarist/ singer /songwriter from Dorchester with a love of old school Motown, funk, soul and pop opera.  She uses warm electric guitar tones to fill our area farmers markets!  Come out and see her at the Swampscott Farmers Market this weekend!

{Event} Cooking Demo with Chef Gregg Brackman

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Join us this Sunday for a cooking demo with Gregg Brackman!

WHAT: Chef Gregg Brackman from G Bar & Kitchen will be performing a cooking demonstration featuring delicious seasonal ingredients you can find at the Farmer’s Market.

WHEN: Sunday, August 4th during the Farmer’s Market (10am)

WHERE: Swampscott High School


We’ll see you on Sunday!!

{Recipe} Healthier Sweet Pea “Alfredo”

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Sweet Pea Alfredo

Pick up some peas, garlic & onions next week at the Farmer’s Market and give this recipe a try, it’s a healthier take on creamy fettucine alfredo.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1/2 cup onions (diced)
  • 4 cloves garlic (chopped)
  • 1 cup fresh peas (shelled)
  • 10oz cauliflower
  • 1 cup chicken or vegetable broth
  • 1 tablespoon butter
  • 2 tablespoons parmesan cheese (plus more for serving)

DIRECTIONS:

1.  In a medium saucepan, heat olive oil over medium-high heat. Add onions and cook for 5 minutes stirring occasionally. Add garlic and cook for another minute until fragrant.

2. Add the peas, cauliflower and broth and bring to a boil. When it reaches a boil reduce to a simmer and cook for another 10 minutes.

3. Transfer to a blender and blend until smooth & creamy. Return to the pan and stir in parmesan cheese and season with salt & pepper to taste. Toss with your favorite pasta and serve with extra parmesan cheese.

{Event} FREE Sunday Morning Yoga!

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Join us this Sunday for a free yoga class!

WHO: All ages & levels welcome

WHAT: Free yoga class with instructor Cindy Hellmann

WHEN: Sunday, July 28th  10:00am (please arrive 10-15 minutes early)

WHERE: Swampscott High School (lower grassy area)

HOW: We ask that you bring your own mat and water.  Please check the Swampscott Farmer’s Market facebook page the morning of the event, we will post here if the event is cancelled due to bad weather.

 

We’ll see you on Sunday!!

{Recipe} Cocoa Cayenne Dusted Kale Chips

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Cocoa Cayenne Kale Chips

Hopefully you rescued all of those leafy greens last weekend from dying in the heat wave!  If you like crispy salty snacks and you’ve never tried kale chips, you need to go make these. Now!

Cocoa Cayenne Kale Chips

Number one, it’s easy.  Number two, they’re delicious. Number three, I’m willing to bet you could eat an entire head of kale in one sitting if they’re in chip form.  Simply massage the leaves in a little olive oil, season, and bake at 275 F for 20 minutes and you’ve got yourself an awesome afternoon snack.

Cocoa Cayenne Kale Chips

This recipe uses cocoa & cayenne for the seasoning but you could switch it up depending on what you like.  Experiment with things like parmesan cheese, salt, pepper, smoked paprika, garlic powder, herbs, or nutritional yeast.

Enjoy!

Find more recipes from Mai-Lis @ A Sunshiny Day

COCOA CAYENNE DUSTED KALE CHIPS

Ingredients:

  • 1 head curly kale (washed & dried thoroughly)
  • 1-2 tablespoon olive oil
  • cocoa powder
  • cayenne pepper powder
  • salt
  • coconut sugar (or regular sugar)

Directions:

  • Preheat oven to 275 F.
  • Remove the ribs from the kale and cut or rip into small pieces.
  • Toss Kale in olive oil and massage with your hands until all of the leaves are lightly coated.
  • Spread leaves in a single layer on a baking sheet. Season well with salt, cocoa powder, coconut sugar & a LITTLE cayenne. A little goes a long way so go light with it or you’ll blow your head off.
  • Bake for 20-25 minutes or until light & crispy.