Pioneer Valley Growers Association
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Pioneer Valley Growers Association

Spaghetti Squash Salad

3 Ib. spaghetti squash
1/2 Ib. fresh mushrooms - sliced
1/4 cup parsley - chopped
3 Tbsp. butter or margarine
1/4 cup olive oil
1/4 cup grated Parmesan cheese
2 Tbsp. margarine
2 fresh garlic cloves - minced
Freshly ground pepper

Pierce squash in several places with a knife to allow evaporation while cooking. Place whole squash in microwave oven and cook on high for 15 minutes, turning once or twice. Remove from oven and let stand 10 minutes. In a small bowl place parsley, olive oil, margarine, and garlic. Cook on high for 1 minute. Set aside. Sauté mushrooms in 3 tablespoons butter or margarine. Cut squash in half lengthwise and remove seeds and membrane. With fork, gently pull squash flesh away from side of outer skin. Combine squash with mushrooms. Pour butter mixture over vegetables and sprinkle with cheese, salt, and pepper. Stir and serve.


Spaghetti Squash with Tomato Sauce

Preheat oven to 350 degrees
1/2 spaghetti squash
1 can diced Italian tomatoes

Bake squash in tray with Vi inch water until soft and stringy. Scoop squash middle into container and pour tomatoes on top - do not mix. Heat before serving.


Lemony Summer Squash

1 lb. summer squash
1 Tbsp. walnut oil
1 clove garlic -- minced
1 Tsp. dried rosemary -- crumbled
2 Tbsp. fresh lemon juice

Slice squash in 1/4" rounds. Heat oil in a non-stick skillet and cook garlic for 1minute. Add squash and cook, stirring gently, until tender (about 4 minutes). Stir in remaining ingredients and heat through.


Whipped Summer Squash

3 cups summer squash
1/4 cup evaporated milk
2 tsp. butter

Peel and cut squash into small pieces. Place in a saucepan with small amount of water. Bring to a boil. Reduce heat and simmer until squash is crisp-tender. Drain. Beat squash with rotary beater. Add evaporated milk and butter. Beat until light and fluffy. Add salt and pepper to taste.


Stuffed Baked Zucchini

Serves 4

2 med. zucchini
1 lb. ground beef
1 med. onion, chopped
1 cup rice, cooked
10 milliliter garlic, minced
2 eggs, beaten
1/2 cup Romano cheese
1 tsp. salt
2 bread slices, soaked
1/2 tsp. pepper
1/4 tsp. dried oregano
4 mozzarella slices

Preheat oven to 350 degrees. Cut zucchini in half lengthwise and remove pulp. Chop the flesh. Combine and mix well the onion, garlic, cheese, meat, rice, bread, eggs, salt, pepper, oregano, and zucchini in a bowl. Stuff each zucchini half with the mixture. Place in greased baking dish and cover. Bake for 40 minutes. Place a slice of mozzarella on each half and bake uncovered for another 10 minutes.


Zucchini Bread

2 loaves

3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp. vanilla
4 lrg. eggs
3 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
tsp. ground cloves
tsp. baking powder
cup nuts, coarsely chopped

Preheat oven to 350 degrees. Grease bottom of 2 8 x 4 x 2-in. loaf pans. Mix zucchini, sugar, oil, vanilla, and eggs in a large bowl. Stir the rest of ingredients. Divide batter evenly between the two pans. Bake for 50-60 minutes, or until a toothpick comes out clean. Cool 10 minutes on a wire rack. Loosen the sides of loaves from pans then remove completely. Cool for 2 hours before slicing.


Zucchini Patties

Serves 2

2 small zucchini, sliced
2 egg whites or 1 egg
3 Tbsp. flour
1 Tbsp. grated Parmesan cheese

Cook zucchini till tender. Add remaining ingredients. Cover zucchini slices on both sides with the mixture. Place onto a hot sprayed or oiled griddle. Brown on each side.


Zucchini Pizza Strips

Serves 5

1 lrg. zucchini, rinsed and ends trimmed
1 med. tomato, cored and coarsely chopped
1 med. carrot, grated
4 fresh basil leaves, cut into thin strips
3/4 cup grated mozzarella cheese

Preheat oven to 400 degrees. Cut the zucchini lengthwise into flat strips about 1/4 inch thick. Add the zucchini strips to inch of boiling water and cook for 3 minutes, covered. Remove the strips to a foil-lined baking dish using a slotted spatula. Sprinkle the zucchini with the tomato, carrot, and basil. Top each with some cheese. Bake 20 minutes, until the cheese has melted. Serve warm.

Copyright © 2010 • Pioneer Valley Growers Association • All Rights Reserved

Pioneer Valley Growers Association
370 Long Plain Road - South Deerfield, MA 01373
tel: 413•665•4047 -- fax: 413•665•4227

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