Posted (Member2Member) in Recipes

Bikini Cake

3 cups flour (up to 1 ½  cups whole wheat)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon (rounded) cinnamon
½ teaspoon nutmeg (or ¼ teaspoon ground cloves)
½ teaspoon ginger
3 eggs
1 cup vegetable oil (I often use half oil, half applesauce)
1 tablespoon vanilla
2 cups sugar (or a little less)
2 ½ – 3 cups grated zucchini or other summer squash (I prefer organic zucchini if at all possible since the skin is left on.  You could also use grated carrots for half of the vegetables.  A food processor makes grating the squash a much simpler task.)

Preheat the oven to 325 degrees.  Grease and flour two 9×5 loaf pans.

In a bowl, combine all the dry ingredients.

In a large bowl, whisk eggs, oil and vanilla.  Add sugar and mix well.  Add the dry ingredients and mix until consistent.  But (as with any quick bread) do not over mix.  Mix in the grated vegetables.

Halve the mixture into the loaf pans and bake for one hour until golden brown.

I slice the loaves into ½ inch slices, wrap them in foil and store the slices in a the freezer in a Ziploc bag.  This makes a great tasting and healthy “fast food” snack that thaws in five or ten minutes.  Great for packed lunch.

This recipe also works great as muffins and mini muffins.

If I have a surplus of zucchini, I pre-grate it into 3 cup portions and freeze it in Ziploc bags.  Then in November, I bake zucchini bread and thin of summer time.  Thaw before using and dump in the entire contents of the Ziploc.

“Bikini cake” was Alexandra Rose’s name for zucchini bread when she was a toddler.  It is now our family name for this recipe.

Kathryne Lyons

Posted (Ashley) in 88th Street CSA, News, Recipes

What a delightfully Italian-inspired week! Rose will be on vacation until August 19th, so newsletters may be irregular until then – if you have any recipe suggestions for that week’s vegetables or fruits, please feel free to forward them to info88csa@gmail.com and we will get them on the website.

This week’s recipes include Eggplant Cannelloni, Zucchini with Vinegar and Mint, Escarole Stuffed Pizza and Sardines with Sicilian Fennel Salad

Happy eating!

Newsletter Week 8

Posted (Member2Member) in News, Recipes

This week’s newsletter includes a recipe for roasted potato and fennel salad.


Posted (Stephanie) in Events

From our friends at Copperfield’s (East 74th st & York Ave.):

Fundraiser, Monday, 7/27/09 from 6-10pm to benefit the American Cancer Society.

There is a $10 cover which includes 1 raffle ticket with lots of really good prizes (dinners at area restaurants, beer, etc.).

Also included in the cover are $3 select draughts, $4 wines, and $5 well drinks and ½ price appetizers will be served from 7-10pm.

Join your fellow CSA’ers to support a good cause!

Posted (Stephanie) in News

Lettuce-1 head
Scallions-1 bunch
Escarole-1 head
Radicchio-1 head
Fennel-1 bulb
Summer Squash-2 pounds
Slicing Cucumbers-1
Boothby Blonde Cucumbers-2
Cilantro-1 bunch
Islander Lilac Pepper-1 -we are just starting to pick the peppers
Spinach-1 bunch

Fruit Share-
1 Basket of Peaches-there will be a couple of White Peaches with mostly Yellow Peaches
1 Bag of Sugar Plums and Shiro Plums-the Sugar Plums are purple, the Shiro Plums are yellow.  The Shiros could ripen a bit, so let them sit out for a couple of days before eating.