Bexley Farmers' Market: Bexley Farmers' Market: October 24th

Wednesday, October 23, 2013

Bexley Farmers' Market: October 24th

It's the last market of the 2013 season! Come out, stock up!

Our vendors for Thursday, October 24th include:

Bridgman Farm
Chuck Evans' MONTEZUMA Brand Sauces & Salsas
Dan the Baker
Hirsch Fruit Farm
Ochs Fruit Farm
Ohio Farm Direct
Oink Moo Cluck
Pies by The Pie Man
SaraBee Pure Honey
Speckled Hen Farm
Sweet Thing Gourmet
Wayward Seed Farm

Thank you for a wonderful market season!

For more information, or questions related to any of our services, please contact us via email at info@bexleyfarmersmarket.com. See you at the market!

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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.