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Wood Duck Farm
October 17th, 2011
A few weeks ago, we had the great pleasure of having Chef Drew Wilson "inspire" the kitchen at a wedding that we were hosting here at the farm. The five course meal focused on local ingredients, and the dessert course was Zucchini Bread Pudding. (Bride didn't wish for a cake.) I asked the Chef what gave him the idea to use zucchini in the dessert and his reply was basically that the veggie' helped keep the pudding moist. (He added that "... when he was growing up in Louisiana, they always had zucchini and his mom made lots of bread with it. Sometimes the bread didn't get eaten' and sooo... we made the leftover into pudding." ) Well that was some of the best dang' tasting bread pudding, and with zucchini heading to our CSA shares this week, we thought it appropriate to share this idea of how to make a plain tasting vegetable into an awesome dessert. Scroll down when you're ready to review.
New Readers May Be Asking So "What is a CSA?" Community Supported Agriculture (CSA) is a direct partnership between you and the farmer. C.S.A. members pay in advance for a share of the upcoming harvest, thus the farmer is ensured a consistent market and the consumer is ensured high-quality local produce. Produce is delivered to many of our Houston neighborhood pick-up locations within 24 hrs. of harvesting. For those of you wishing to register for our CSA program, please click this link Fall CSA Sign-Up Interested, but ask where do I pick up at? Select this link CSA Pick UP Location Map & Times FYI, the weekly prices are prorated accordingly.
This Week's Share Includes: Green Beans, Fall Tomatoes, Bell Peppers, Cucumbers, Eggplant, Salad Greens and least we forget...Zucchini.
Farm Update Feedback: Occasionally we receive emails from some of you. One reader brought to our attention that it was toxic to microwave plastic wrap over food, so delete that gesture please. Below are just a few of the other comments that we received over the past two weeks. The last one is hilarious.
Made the recipe sent both this week and last week. They worked well. My two kids are creamed mustard green converts (although they both probably fell for the cheese part first).
Just wanted to tell you that last weeks farm box (two weeks ago) was an Italian cooks' dream. We cooked the mustard greens down and then drizzled with olive oil salt and pepper and ate with hunks of Italian bread. The eggplant went as a side of breaded eggplant one night and then tossed with sauce for the left overs. And....because I lived in Atlanta for 10 years and learned some great southern dishes.....we had squash casserole with the summer squash.
We tried the creamed mustard greens recipe (with a few adaptations), and LOVED it. Man, if someone doesn't like greens this way, there is NO hope for them! The greens were particularly good this week, though... Thanks!
From our Upper Kirby Host, Joyce. My seven yr. old daughter, Carmen, to another mother this week: "My favorite breakfast is eggs with Parmesan cheese in a nest of Van's salad greens with olive oil and sea salt and cracked pepper." Seriously. The mom cracked up. She thought Carmen was going to answer something like, "pancakes" or "French toast". C&D couldn't see what was so funny. Conclusions: - My kids are so ruined. - Your salad *is* actually really good for breakfast. For sure we can see a marketing future for Carmen.
Enough Already, What About the Bread Pudding? I sent Chef Drew an email requesting the bread pudding recipe that he prepared for the wedding dinner and this was his response.
... Hey van. Just toasted bread (french challah, doughnuts, ect. Then add custard(eggs, cream, vanilla,sugar) let that sit for an hour or so. Cut zucchini and add salt and sugar to extract some of the water. Fold it all together with toasted almonds and cook @ 375 in a water bath for 1hr and 30 minutes. If you know a chef, this is a pretty typical response as they expect everyone to know how to cook. So I'll let you decide if you wish to integrate the two etc. Chef Drew suggested that if you have time, you consider letting everything sit for an hour before baking. He also recommended using cream and baking a little longer in a water bath, but not everyone is set up to do this in their home oven.
Zucchini Bread Pudding Recipe
Time: 1 ¼ hrs
Serves 7
What you need:
1 zucchini (peeled seeded and chunked)
2 cups bread (cubed)
2 cups milk
3 tbsp margarine (butter)
1 tbsp vanilla
1/2 cup sugar
1/4 tsp salt
2 eggs (beaten)
1/2 tsp cinnamon
1/2 cup almond (slivered toasted, optional)
1 apple (peeled cored and diced, optional)
Directions: - Blend prepared zucchini until thick with the milk.
- Heat in saucepan until it comes to a boil. Add 2 tblsps butter.
- Grease 4 quart casserole with 1 tblsp. margarine.
- Preheat oven 350.
- In large metal bowl, place bread cubes.
- Pour hot zucchini milk mixture over and stir.
- In small mixing bowl, beat two eggs, add vanilla, sugar salt and cinnamon.
- Add to bread cubes, toss to blend all together.
- Add diced apple, spread around on top.
- Add almonds,spread around on top.
- Set casserole in a 9 X 13 pan. Add 1 cup water or a little more.
- Cover.
- Bake 1 hour.
- Serve warm or chilled with ice cream.
For presentation purposes, I believe Chef Drew placed some thinly sliced zucchini on top of the pudding prior to placing in the oven. One last note, consider making some extra pans of pudding and placing in the freezer. I am guessing that, properly wrapped, this pudding will fare well in the freezer for several months. Until Next Time, Van Cell 713 876 8645 www.woodduckfarm.com csa@woodduckfarm.com PS If you have moved or not interested in receiving our updates, please click the "unsubscribe" link above to "option out" of any future emails.
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