Healthy Zucchini Bread Pancakes

Great use of the large zucchinis some of you will receive this week

from Baker By Nature
 

-3/4 cup + 2 tablespoons whole wheat flour (you may substitute all purpose flour if desired)
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 teaspoon cinnamon (optional, but adds a nice pop of flavor)
-2 large eggs, separated
-1 cup full-fat Greek yogurt
-1 teaspoon vanilla extract
-2 tablespoons dark brown sugar
-1 tablespoon honey (optional, but if you don't add it sub in an extra tablespoon of brown sugar)
-1 cup coarsely shredded zucchini
-Butter, for the pan (I typically use 2-3 tablespoons for one batch of pancakes)
 

1.In a large bowl whisk together the flour, baking powder, salt, and cinnamon.
2. In a separate bowl whisk together the egg yolks, Greek yogurt, vanilla, sugar, and honey.
3. Add flour mixture to the wet mixture, and stir just to combined; do not over mix! The batter will be thick, so don't worry if there are a lot of clumps left.
4. Add egg whites to a large bowl or the body of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until soft peaks begin to form.
5. With a rubber spatula fold egg whites into flour/yogurt mixture, stirring until fully incorporated. Stir in zucchini, mix until just incorporated. Always be sure to watch your mixing, as over-mixed batter = rubbery, tough results.
6. Melt 1 tablespoon of butter in a large skillet over medium heat.
Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
7. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
8. Top pancakes with honey, syrup, berries, or anything else your little heart desires! Serve at once.

Tortellini with Italian Sausage and Fennel 

Adapted from Bon Appetit

-Chopped basil (for serving)

1. Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.

2. Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.

3. Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese ; add more broth by 1/4 cupfuls to moisten if dry. 

4.Season with salt and pepper, sprinkle with chopped fennel fronds and basil 

5. Serve, passing additional cheese.
  

 Garlic Chicken and Kale

adapted from Simply Healthy Home

-3 tbsp. butter
-1 head minced garlic
-2 chicken breasts-chopped into bite size pieces
-sea salt
-¼-1/2 cups parm cheese
-2 cups kale, chopped

-zucchini noodles or pasta

1. Saute garlic in butter for a minute or two, until slightly browned 
2. Add chicken pieces, salt, and cook until no longer pink in the middle.
3. Make sure to stir chicken to coat with butter and garlic
4. Add parm cheese and stir until the chicken is coated.
5. Add chopped kale and cook until wilted
Serve by itself or over pasta or zoodles (zucchini noodles)
 

Creamy Fennel and Cauliflower Soup

adapted from Foraged Dish

 

 

Youth Camp (Ages 6-12): August 6th
 

Youth love to learn about where their food comes from and how to grow it. At Wellspring using our beautiful farm property as a learning tool, is a part of our mission. Register your little

gardener for summer camps at Wellspring to garden, explore nature, make art and meet new friends. Parents from previous years have shared that not only is camp fun, it changes their kids relationship and attitude about eating more veggies and at least trying new things! Fun and Healthy....all in one week!

 

Campers and parents had these things to say....

 

"I had such a good time this past week. I made so many new friends. Our counselor is awesome! She always has something fun planned for us to do. I can't wait to come back"

 

"Honestly if he could spend all summer there I think he would.  

He just loved it!" - Parent

 

"This broccoli is delicious" 

 Available as:

• Individual day camps $45/day 8:30am-4:30pm

Youth Camp- http://www.wellspringinc.org/summer

To R.S.V.P for the farmblitz or potluck contact Nancy at WellspringCSA@gmail.com or (203)994-7643