Marsh Edge Farm Notes

Marsh Edge Farm Notes:
Welcome to my farm blog. I don't have a farm, but I do everything possible to have fresh produce on my table all summer long, as well as can and preserve much of what I grow. I live on the edge of Tolland Marsh and three years ago began calling my home garden Marsh Edge Farm. I created a label to place on all my canned goods, and everything I preserve, from jams to saurkraut end up with one of my simple labels.

I have two gardens, one is a spring garden and the other is my summer garden. From each garden I usually can grow enough to keep me in fresh vegetables for the whole summer, as well as enough to can and freeze to last the winter.

I also grow many of the herbs that go into my dishes. One of my favorite things to do with all these vegetables is create recipes that my family will eat. That is what this blog is mainly about, the recipes I develop or create in my kitchen as I experiment. Hope you enjoy reading my farm blog, and I hope you will try some of my recipes.

Updates for 2014

After a few years of very bad crops, I have left behind the vegetable gardens for awhile. However, I have found that fresh produce is available throughout the summer at the many farmers markets in the area. Here is a list of some of the markets and farms I gather my fresh fruits and vegetables from.

Rockville Farmers Market: Thursdays from 10 to 1 at the courthouse parking lot.

Tolland Farmers Market: Saturdays from 9 to 12 on the green.

Coventry Regional Farmers Market: Sundays from 11 to 2 at the Nathan Hale Homestead on South St.

Wright's Orchard on South River Road in Tolland, CT

Larry Lemeks Berries on Goose Lane in Tolland, CT.

Johnny Appleseeds Peach Orchard on Old Schoolhouse Rd. in Ellington, CT.

Buell Orchards in Eastford, CT.

There are many other farmers markets throughout the state of Connecticut on different days as well as numerous roadside stands. Support your local farmers no matter how small and you will gain in health and well being by eating the freshest of the fresh.

A link to the Connecticut Farmers Markets for 2014

Sunday, July 27, 2014

Overzealous Zucchini

It is the middle of summer, and those who have planted a few hills of zucchini summer squash are just about up to their ears in this prolific producer.  There are various types of zucchini, including a yellow zucchini which is sweeter than the green, but has the classic zucchini texture.  There can be no doubt it is a zucchini.

There are many ways to prepare zucchini, but a very easy way is grilled.  This recipe was given to me by my friend Nadine.  It works either grilled or baked.  It maintains a crispy crunch, because you don't precook the squash.  Here is the down and dirty easy way to cook some of that very large zucchini that you missed while you were picking, and you think you just can't use it because it is too large.  Not so.  It is absolutely delicious prepared this way. 

1.)  Slice zucchini lengthwise in about 1/3 inch thick slabs.
2.)   Brush with olive oil.
3.)  Sprinkle liberally with garlic powder and smoked paprika.
             (A word about smoked paprika/  It is
             a spice I just was recently introduced to.  It lends a nice barbecue flavor to anything you     
             shake it on. It is available where you find your everyday spices in the grocery
4.)  Place on grill on a foil pan with holes poked in.  I use a large round pizza pan with v,ery large
       round holes all over it.  Barbecue for about 5-7 minutes on each side.
5.)  At the very last, put your favorite grated cheese on the zucchini and cook until just melted.  I used
      three cheeses, parmesan, fresh mozzarella, and asiago. 

If  baking, place cheeses on zucchini before baking.  Bake at 400 degrees for about 20 minutes.


If you missed these recipe, these next two come from Yankee Magazine, summer 2014.  You can sign up for their monthly newsletter which drops seasonal recipes into your email.  It is well worth signing up.


Italian Zucchini Crescent Pie

Yield: 6 to 8 servings
Who can ever have enough recipes for zucchini? This one for Italian Zucchini Crescent Pie is easy, delicious, and highly recommended.

Learn more and see how to make Italian Zucchini Crescent Pie.

Italian Zucchini Crescent Pie
Photo/Art by Aimee Seavey


  • 3 tablespoons margarine or butter
  • 4 cups thinly sliced zucchini
  • 1 cup chopped onion
  • 1/2 cup chopped fresh parsley or 2 tablespoons dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 2 eggs, beaten
  • 8 ounces mozzarella cheese, shredded (2 cups)
  • 1 can (8 ounces) crescent dinner rolls
  • 2 teaspoons prepared mustard


NOTE. Before you begin, it's best to place the zucchini slices in a colander over the sink or a large bowl. Shake a little salt over the zucchini, then toss a few times in the colander to coat. Allow the zucchini to drain for an hour before proceeding. This will remove excess moisture from the zucchini and give you a better result in the final dish.

Preheat the oven to 375 degrees F. In a large skillet, melt the butter over medium heat. Add the zucchini and onion and saute until the onion is golden, about 10 minutes. Remove from the heat.

Stir in the parsley, salt, pepper, garlic powder, basil, and oregano. Combine the eggs and mozzarella and stir into the zucchini mixture.

Place the crescent roll dough into an ungreased 10-inch pie plate. Press over the bottom and up the sides to form a crust. Spread the crust with the mustard. Pour the vegetable mixture into the crust. Bake for 18 to 20 minutes or until the center is set. If the crust begins to brown before the center is
set, cover with aluminum foil.

Let stand for 10 minutes before serving.


Lemon Blueberry Zucchini Bread



  • 4 eggs
  • 2 cups (or less) sugar
  • 1 cup canola oil
  • 2 cups unpeeled, coarsely grated zucchini, drained slightly
  • zest of 1 lemon, grated
  • juice of 1 lemon
  • 3-1/2 cups unbleached flour
  • 1 teaspoon salt
  • 1-1/2 teaspoons baking soda
  • 4 teaspoons baking powder
  • 1 cup (or more) frozen Maine wild blueberries


Preheat the oven to 350 degrees F. Beat the eggs. Add the sugar and beat until well mixed. Add the oil and beat. Add the zucchini, lemon juice, and lemon zest and mix well.

In a separate bowl combine the flour, salt, soda, and baking powder and add to the wet ingredients, mixing well. Gently fold in the blueberries. Pour the batter into 2 greased and floured 5x9-inch loaf pans. Bake approximately 55 minutes or until a knife inserted into the center of one of the loaves comes out clean. Remove from the oven and cool 10 minutes, then remove the loaves to a wire rack to continue cooling.

With summer in full swing, it won’t be long before gardens are overflowing and we find ourselves frantically trying to keep up with an overload of delicious in-season fruits and vegetables. This recipe for Lemon Blueberry Zucchini bread was part of a Yankee New England B&B recipe collection, and comes from the 1794 Watchtide…by the Sea! Inn in Searsport, Maine. We love it because it makes terrific use of summer’s bountiful zucchini, wild Maine blueberries, and tart lemon. Why settle for plain zucchini or blueberry bread when you could combine the two, plus a dose of citrus, and get something even more special?
zucchini lemon blueberry bread
Photo/Art by Aimee Seavey
Make the most of summer’s bounty with Lemon Blueberry Zucchini Bread.
Zucchini is a summer kitchen staple. Among other things, you can slice it up for use in a stir-fry or kabobs, hollow it out and bake it stuffed with tomatoes and cheese, or shred it for use in zucchini fritters or baked goods like muffins, cakes, and quick-breads. When shredding, I like to use my box grater with the largest holes so I’ll get to see plenty of the zucchini in the final product.
shredded zucchini
Photo/Art by Aimee Seavey
Freshly shredded zucchini.
Here, shredded zucchini is whisked together with eggs, sugar, oil, fresh lemon juice, and lemon zest.
zucchini bread batter
Photo/Art by Aimee Seavey
Combining the zucchini and lemon goodness.
Then, after the dry ingredients are incorporated, a healthy dose of wild Maine blueberries completes the batter. If you can’t get your hands on any fresh blueberries, the frozen variety works fine. Just be sure to add them while they’re still frozen and don’t stir the batter too much. Over-stirring when using frozen blueberries can cause the berries to “bleed,” giving you purple batter, which will visually drown out the beautiful flecks of green and yellow from the zucchini and lemon zest.
blueberry batter
Photo/Art by Aimee Seavey
Time for tiny, wild blueberries from Maine.
Because my loaf pan is a little larger than most, I made one loaf and a half-dozen muffins with my batter. Look at all those beautiful berries and bits of zucchini and lemon!
zucchini blueberry lemon bread
Photo/Art by Aimee Seavey
Tart and sweet, this bread’s a winner!
While it’s sweet enough to eat on its own, a warm slice topped with a little butter is summer quick-bread perfection, and since this recipe makes enough to share, you can either give the extra loaf to a friend, or freeze it for later.

Aimee Seavey


Aimee Seavey


Assistant Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for through blogging and social media outlets.

That is all for now.  I haven't tried the lemon blueberry zucchini bread yet, but at my next picking I intend to make a few loaves and freeze a few.  It sounds scrumptious.  I'll let you know how it came out.  Happy squashing.

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