Patchwork Green Farm

Patchwork Green Farm
Erik Sessions and Sara Peterson
3031 Middle Hesper Road
Decorah, IA  52101
(563) 387-0837

Zucchini Chocolate Chip Cupcakes from our former employee, Rachel Wobeter, who is now working in the restaurant business.  This is a member favorite from the last couple of years.

1 ½ cups flour

½ cup whole wheat flour

½ T cinnamon

2 tsp. baking soda

1 tsp. salt

¼ tsp. baking powder

2 cups grated zucchini

1 ½ cups sugar

½ cup vegetable or canola oil

½ cup melted butter

3 eggs

2 tsp. vanilla

1 tsp. almond extract

1 cup chocolate chips

Preheat oven to 350.  In a large bowl combine dry ingredients and mix well.  In a separate bowl whisk the eggs, sugar, butter, oil, vanilla and almond extract.  Add the zucchini and mix.  Combine the wet and dry ingredients together and mix until well combined.  Fold in the chocolate chips.  Pour batter into muffin cups until the cup is 2/3 full.  Bake for 15-20 minutes, or until a toothpick comes out clean.  Makes about 20 cupcakes.

Zucchini Chocolate Chip Cupcakes

by Susan Quick, Bon Appetit  June 2000

6 Servings

3/4 lbs. green beans,

3/4 lbs. yellow beans

3 c cherry tomatoes (halved)

1 medium-size red onion, thinly sliced

1/2 c thinly sliced fresh basil

5 tbls. extra-virgin olive oil

3 tbls. red wine vinegar

1/4 tsp. sugar

Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes.  Drain; rinse with cold water and drain well.  Combine beans, tomatoes, onion and basil in serving bowl.  Whisk oil, vinegar and sugar in small bowl to blend.  Season dressing with salt and pepper.  Add dressing to vegtables; toss to coat.  Cover; chill at least 1 hour and up to 4 hours, tossing occasionally.  Serve salad cold or at room temperature.

Green & Yellow Bean & Cherry Tomato Salad

(Substitutions - other winter squash, other oils than flaxseed, other strong-flavored cheeses, almonds or pecans in place of the hazelnuts all seem to work fine.  This is a very rich-tasting salad with strong flavors.)

Serves 6-8

1 pound peeled and seeded butternut squash, cut into 1/2-inch cubes (about 4 cups)

3 T olive oil

Sea salt

Black pepper

4 large shallots, thinly sliced (1 1/2 cups)

1/4 cup fresh lemon juice

3 T flaxseed oil

1 1/2 bunches kale, washed and patted dry

4 oz aged goat cheese, shaved or crumbled

1/3 cup toasted hazelnuts, roughly chopped

Preheat oven to 350.  Place squash on a parchment-lined baking sheet.  Drizzle with 1 1/2 T olive oil, and sprinkle with a pinch of sea salt and pepper; toss well.  Roast until golden brown, tossing half-way through about 45 minutes.  Meanwhile, place shallots on a parchment-lined baking sheet, and drizzle with remaining 1 1/2 T olive oil, and sprinkle with a pinch of salt and pepper.  Roast until brown, tossing halfway through, about 30 minutes.  In a separate salad bowl, combine lemon juice, flaxseed oil, 1/2 teaspoon salt, and a pinch of pepper.  Cut out the stem of each kale leaf, then cut leaves into ¾” ribbons (you should have 12 cups of loosely packed kale); add to salad bowl.  Firmly massage kale and dressing between thumb and fingers until leaves are soft (about 5 minutes total).  Let stand for at least 30 minutes.  Add vegetables, cheese and nuts to kale.  Toss well and enjoy.

Kale Salad with Roasted Squash

1 T whole cumin seeds

1 T whole coriander seeds

1 T whole caraway seeds

1 teaspoon cayenne pepper

1 clove garlic, crushed

2 T lemon juice

Large pinch sea salt

1/4 cup olive oil

Warm a skillet over a medium flame.  Add cumin, coriander, and caraway seeds.  Toast, shaking pan, until seeds are fragrant, about 3 minutes.  Grind in a spice grinder or mortar and pestle until fine.  Place ground spices in a bowl, and add cayenne, garlic, lemon juice, and salt.  Stir in olive oil until smooth.  Refrigerate in a sealed jar for up to 1 month.


We often prep this with the harissa and the kale/squash salad below.  The recipes take a bit of time, but done together you can minimize the squash prep time and the oven time.  If it is too much squash for one meal, just refrigerate ½ of the roasted squash and make the other recipe later in the week!)

6 servings

1 medium squash (butternut is easy to peel, but any will do), peeled and cut into 1 1/2-inch irregularly shaped pieces (about 6 cups)

3 T olive oil

Black pepper

2 medium onions

8 large cloves garlic, finely chopped

1/4 cup finely chopped flat-leaf parsley stems

1 1/2 teaspoons ground cumin

1 teaspoon paprika

3 medium carrots, cut into 3/4-inch pieces

1 1/2 water

1 can crushed tomatoes (28 oz), or 1 ½# very ripe tomatoes, chopped

2 1/2 cups cooked chickpeas

4 teaspoons Harissa or more to taste

1/2 cup flat-leaf parsley leaves, roughly chopped

Preheat oven to 375.  Place squash on a baking sheet lined with parchment.  Drizzle with 1 1/2 T olive oil and salt and pepper.  Toss well and roast until golden brown, about 45 minutes.  In a large skillet or pot, warm remaining 1 1/2 T's olive oil over medium-high heat.  Add onions, and a pinch of salt and pepper.  Cook for 3 minutes.  Stir in garlic, and cook for 3 minutes.  Stir in parsley stems, cumin and paprika, and cook for 1 minute.  Add carrots and 1 cup water to onion mixture.  Bring to a boil over high heat.  Reduce heat to low, and simmer, covered, until carrots are tender, for 10-12 minutes.  Add tomatoes and chickpeas.  Raise heat to medium-high, and simmer for 10 minutes.  Stir in harissa paste, chopped parsley, roasted squash and remaining 1/2 cup water.  Simmer, uncovered, until flavors meld, another 3 minutes.  Season with salt and pepper to taste

Chickpea and Butternut Squash Stew