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Fri, Oct. 18

Recipes perfect for harvest-time

Many of you have been following with interest, as I have, the first year of the Prescott Valley Community Garden. To review, seeds and plants were purchased and The Fain Signature Group donated the land. The town of Prescott Valley supplies the water. Twenty-three plots were rented, which is one-half the garden space. I think it is exciting that there is already a waiting list for next year! The first crop was harvested with 24 pounds of food - consisting of radishes, beans, various types of squash and both sweet and hot peppers - given to Yavapai Food Bank. If you want a closer look, visit every Saturday from 9 a.m. to noon. A big thank-you for all your work to benefit the food bank and share fresh produce with others. Here are some recipes for all who have gardens.


Great as a side dish with any grilled meats. 4 servings.

2 large ripe tomatoes

1 large crispy

cucumber, peeled

1 small red onion


3 tbsp. olive oil

2 tbsp. red wine vinegar

1/2 tsp. dried or 4 large fresh leaves basil, torn

1/2 tsp. dried oregano or 1 tbsp. fresh, chopped

Whisk together marinade ingredients in a small bowl. Slice tomatoes, cucumber and onion. Place vegetables in a large glass bowl; pour marinade over them and refrigerate for two hours. Place attractively on platter and serve.


This is easy and a nice accompaniment with a salad or meats.

3 cups all purpose flour

1/4 cup chopped onion

1/2 cup grated parmesan cheese, divided

5 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1 cup buttermilk

1/3 cup canola oil

2 eggs, lightly beaten

1/4 cup finely shredded zucchini

In bowl, combine flour, onion, 6 tbsp. parmesan cheese, baking powder, salt and baking soda. In small bowl, mix buttermilk, oil, eggs and zucchini; stir into flour mixture just until blended. Spoon into greased 9-in. round baking pan. Sprinkle with remaining parmesan. Bake at 350 for 40 minutes. Serves 6-8.


Nice hostess or gift for friends or neighbors. From an Amish recipe.

6 cups shredded peeled zucchini

(about 4 medium size)

6 cups sugar

2 tbsp. lemon juice

1 can (8 oz.) crushed pineapple, with juice

2 packages (3 oz.

each) peach-flavored gelatin

In large saucepan or Dutch oven, combine zucchini, sugar, lemon juice and pineapple with juice; bring to a boil. Cook, stirring often, at a full boil for 10 minutes. Remove from heat; stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in refrigerator. Makes 7 1/2 pints.


4 medium to large tomatoes

2 tbsp. extra virgin olive oil

2 cups zucchini, diced

3 ears corn, kernels cut off

1 clove garlic, minced

1/4 cup basil chopped (fresh)

Salt and pepper to taste

Preheat oven to 400. Core tomatoes and cut out a hole about a couple of inches wide, scooping out some of the flesh to form a vessel. Chop the scooped-out tomato and set aside. Place tomatoes in baking dish. Heat oil in sauté pan over medium heat. Add zucchini and sauté until starting to soften. Add corn and garlic and cook for a few minutes until aromatic. Add the reserved tomato, stirring often, and cook for a few more minutes, until some of the liquid has evaporated. Season with salt and pepper. Spoon as much filling as you can fit into each tomato. If you have extra, add to bottom of baking dish. Bake, uncovered until tomatoes are hot and skin splits, about 20 minutes. Serve immediately.


Corn soup recipes are common, but this with the addition of squash has extra flavor. Hint: Make the Onion Zucchini bread and you have dinner!

1 pound summer squash

2 ears corn

3 large shallots

2 large garlic cloves

1 fresh jalapeno chili

2 tbsp. olive oil

1/4 tsp. ground cumin

2 1/2 cup water

Salt and pepper

Fresh cilantro leaves and sour cream

Peel summer squash; cut crosswise into 1/2 inch thick slices. Shuck corn and cut the kernels from cobs into a bowl. Halve the cobs. Chop the shallots; mince the garlic. Wearing rubber gloves, chop the j jalapeno, with some seeds if desired. In heavy 5 qt. pan, combine all ingredients (including cobs), except water, salt and pepper, cilantro and sour cream. Cook over moderate heat, stirring 3 minutes. Stir in water and simmer mixture until squash is tender, about 15 minutes. Discard cobs.

In blender, puree the mixture in batches until smooth and then transfer to another bowl. Season soup with salt and pepper. Serve in bowls, topping with a dollop of sour cream and chopped cilantro and, if desired, extra chopped jalapenos.

Enjoy summer's bounty!

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