Bexley Farmers' Market: Happy New Year!

Friday, January 20, 2012

Happy New Year!

And just like that, it's a new year, and time to plan the 2012 Bexley Farmers' Market!

Please join us for our first meeting since the conclusion of our 2011 season. We'll spend a short time reflecting on last year, but the focus of our meeting will be ideas for 2012. This will be the first of several meetings to discuss, organize, and plan for the upcoming market season, so don't worry if you can't make this one.

WHEN: Monday, January 30th

WHERE: Auditorium of the Bexley Public Library

TIME: 6:00-8:00pm (please come and go as needed)

Please join us, and bring a friend along, too! It's the first of many planning opportunities for what's sure to be a successful market season!

Here's to 2012!

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)

Zucchini Parmesan

Ingredients:

4 to 5 medium zucchini, about 1 1/2 pounds

1/4 cup all-purpose flour

1 1/2 teaspoons salt

1 teaspoon dried leaf oregano

1/2 teaspoon dried leaf basil

1/4 teaspoon ground black pepper

1/4 cup olive oil

2 tomatoes, sliced

1 cup sour cream

1/2 cup grated Parmesan cheese

Instructions:

Butter an 8 inch square baking dish.

Scrub zucchini and cut into 1/4-inch slices.

In a medium bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper.

Toss zucchini slices with the seasoned flour, coating slices thoroughly. Heat oil over medium-low heat in a large skillet. Sauté zucchini slices in batches until golden brown, about 4 minutes on each side. Drain well and repeat until all zucchini is browned.

In a bowl, combine sour cream, remaining 1 teaspoon salt, remaining 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper.

Place zucchini slices in baking dish. Top zucchini with tomato slices; spread sour cream mixture over tomatoes, then sprinkle with Parmesan cheese.

Bake at 350 F for about 30 minutes, or until zucchini is tender.