Celebrating Our Grandmothers

Granny, grandma, grandmother, nana, nona. Whatever you called her we are celebrating her and time honored traditions this week.  For us at MDF, our grandmas centered around cooking, eating and family.   Their recipes were always lovingly prepared and harken back to a simpler time.  Everything depended on what was at hand, available and fresh in the garden and nothing was ever wasted.  No shortcuts were ever taken and many of the meals we have all grown so fond of, came out of the kitchen because of necessity to stretch a meal or a dollar.

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Our grandmothers stories, recipes and wonderful anecdotes enriched our lives and awakened our love for food and feeding people.

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Over the coming days we will share with you some charming stories, treasured family recipes, steeped in tradition and what we like to call “grandma-isms or  our version of grandma sayings.”   We would love to hear about your grandmother.  What do you remember about her?  Do you make recipes that she made for you as a child?  Please connect with us in the comments section or on our Facebook page.

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vintage place mat photo by Bob’s Your Uncle

Modern Day Forager

Zucchini Week Wrap Up

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

Wow, what a week! We are so grateful for all the likes and comments.  We certainly had fun putting this together for you.  So if you missed anything let’s do a recap of what we did.

We started with dessert first, because life is short and needs to be savored.  So first up was Lemon Zucchini Cookies.

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With that we had a wonderful Zucchini Slaw to go with all the cookouts you will no doubt be doing very soon if not already.

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Next up was a wonderful chilled soup.  Chilled Zucchini Soup for those hot days this summer.

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We followed that up with a hummus.  Grilled Zucchini Hummus can be served warm or chilled.  And we liked it with crisp fresh vegetables or pita bread.

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And finished the week at the grill with Herbed Parmesan Grilled Zucchini.

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We had a wonderful time this week.  Please join us again next week for our new ingredient.  We are looking forward to connecting with you.  If you have had the time to make any of the recipes, please let us know in the comments or on our Facebook page.  Have a wonderful weekend.  See you Monday!

Modern Day Forager

FOUND for Zucchini Week

A few of our favorite finds for this week.

THE ELIZABETH APRON

$88 marcybutlerdesigns.com

My favorite shop girl find this week, this Marcy Butler Apron, the Elizabeth brings me back to a simpler time and would make a glamorous addition to any collection.  For us at Modern, the devil is in the details and this has all that, with European style and sophistication.  Whether cooking, gardening, or entertaining this apron is sourced from fine Italian Linen, has deep pockets and is machine washable.

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 Images from marcybutlerdesigns.com

Brooklyn Slate Company

Special Edition Slate Cheese Board

$34 brooklynslate.com

Loving these hand sourced, small batch dramatic rough-hewn edge cheese boards.  Made from a family quarry in upstate New York, these special edition boards are the quintessential backdrop for artisan cheese, sashimi, sushi or small bites.  It comes with cool soapstone chalk for labeling.

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Image from brooklynslate.com

Relish This!

$7 sunshinefoodco.com

Giving back yard condiments a run for their money, Relish This is sweet, tangy and bright.  Made with zucchini, sweet peppers and onions this relish is packed-full of flavor and a true local favorite here in town.   We love spreading on big fat juicy burgers, adding it as a pop of freshness to chicken salad or simply topped on charred hot dogs.  Our go-to picnic provision.

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Image from sunshinefoodco.com

Trugs

http://www.gardentrugs.com

For over 200 years Sussex craftsman have honed their skills making these gorgeous traditional garden Trugs and now we our featured on our found list.  Sourced locally from nearby forests, these wooden vessels have a great look and design.  Perfect for your farmers’ market produce, flowers or prop with fruit as a centerpiece.

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Image from amazon.com

Pickled perfect

WECK 742 – 1/2 L Mold Jar

Includes: 6 jars, 6 glass lids, 6 rings & 12 clamps

Height: 4 1/8″ opening: 3 7/8″ volume: 19.6 fl. oz

$19 – weckjars.com

At MDF we can’t stop talking about how much we love working with these German made soda lime glass jars.  They fill and empty with ease and convenience while preserving your favorite conserves or marmalades and are stackable too.  Makes canning a real treat.  A must have for your pantry and a tribute to this time honored method and the good old days of a jam session.

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Grilled Parmesan Zucchini

zucchini-18Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

We figured since you were already grilling you might as well make another side dish.  This just jazz’s up regular grilled zucchini.

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Here is what you need for this recipe.

Grilled Parmesan Zucchini

3 medium zucchini cut lengthwise

3 tablespoons olive oil

2 teaspoons oregano

2 garlic cloves, minced

1/4 teaspoon rosemary, fine dice

salt & pepper

freshly grated Parmesan cheese

  1. Preheat grill brush zucchini with olive oil.
  2. Sprinkle both sides of zucchini with oregano, garlic, rosemary, salt & pepper.
  3. Grill until zucchini is tender, about 4 minutes each side.
  4. Sprinkle with Parmesan and serve.

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Thank you for joining us at the grill today!  We hope you enjoyed it.  We would love to hear from you.  You can connect with us in the comments section or on our Facebook page.

Modern Day Forager

Zucchini Hummus

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Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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Did you know you can make hummus out of almost anything?  Well here is our take on zucchini hummus and its delightful!  With a little prep you can have this ready to go for a party days ahead of time.  For the zucchini, choose medium to small ones.  If once you slice them open, you see the seeds are large and watery, use a melon baller or spoon to scrape out.  Don’t dig too deep, you don’t have to get them all.  If they appear firm and the seeds are small you don’t need this step. Enjoy!

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Grilled Zucchini Hummus

Makes approximately 2 cups

1 large zucchini (about 1 pound total)

1/4 cup tahini

3 to 4 cloves of garlic

1 tablespoon fresh lemon juice

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

  1. Heat grill to high.  Use an oil-soaked paper towel held with tongs to lightly oil the grill grates. We also tried with a grill pan and it worked very well.
  2. Remove the ends of zucchini, then slice in half, lengthwise.
  3. If you find the seeds are large and watery, use a melon baller or spoon to scrape out.  Don’t dig too deep, you don’t have to get them all.  If they appear firm and the seeds are small you don’t need this step.
  4. Place the zucchini on the grill, cut side up, then reduce heat to low.  Cook for 10 minutes, just until browned and starting to get tender.  Set aside to cool.
  5. When zucchini has cooled enough to handle, place in a food processor.  Add tahini, garlic, lemon juice, cumin, smoked paprika and salt.  Process for 1 minute or until smooth.

The hummus can be served immediately or you can chill it for up to a week.  The hummus will thicken slightly as it chills.

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We enjoyed this with red and white radishes.  You can also serve with fresh pita, carrots or other vegetables for a new summer favorite side dish.

We would love to hear if you tried this recipe.  You can connect with us in the comments or on our Facebook page.

Modern Day Forager

Chilled Zucchini Soup

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Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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I love soup but really who wants to eat hot soup on a 100+ degree day?  Not me!  This is a chilled soup and it is so refreshing and not heavy at all.  Perfect for the summer.

Chilled Zucchini Soup

5 medium zucchini, coarsely chopped

2 medium yellow onions, coarsely chopped

4 tablespoons butter

1 tablespoon curry powder

1 quart organic chicken broth

1 cup cream (light, medium or heavy – your choice)

salt & pepper

1 medium zucchini, julienned and blanched for 1 minute (for garnish)

  1. Over low heat, in a large sauce pan, melt the butter and add the chopped onions and chopped zucchini.  Stir, then cover and sweat for 5 minutes.
  2. Remove lid, add 1 tablespoon curry powder and cook for about 2 minutes while stirring to avoid scorching the curry powder.  Then slowly pour in the chicken broth, stirring as you go.  Bring to a boil then back down to a gentle simmer.  Simmer for approximately 20 minutes or until the zucchini and onions are very soft.
  3. Remove from heat and let cool completely.
  4. Pour the cooled mixture into a blender and puree until smooth.  Add the cream and blend to combine.  Wait to do the final seasoning until serving.  Curry intensifies when cold so let the soup rest a bit before adding more.
  5. Chill further before serving.  Have chilled serving bowls ready.  Add julienned and blanched zucchini for garnish on top.

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Happy Wednesday!  Thank you for joining us.  We would love to connect with you and hear if you made the recipe.  Please connect with us in the comments or on our Facebook page.

Modern Day Forager

Zucchini Slaw

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

Well grilling season is right around the corner and you will need something to go with the burgers and zucchini slaw would be a wonderful addition to your spread.  For me, I can’t get enough fennel and this recipe shows it off nicely with the zucchini and lemon.  Super simple to make.  We think you will enjoy it.

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Zucchini Slaw with Fennel, Lemon and Cilantro

1 Fennel blub, trimmed and thinly sliced

1 medium zucchini, coarsely grated

1/2 cup cilantro leaves, rough chop

2 tablespoons fresh lemon juice

1 tablespoon preserved lemons, rinse first then fine dice

1 tablespoon mayonnaise

1/2 teaspoon salt

1/2 teaspoon sugar

1 tablespoon olive oil

  1. In a small bowl combine lemon juice, preserved lemons, mayonnaise, sugar, salt and olive oil and whisk together.
  2. Add thinly sliced fennel, grated zucchini and cilantro leaves and mix together until coated.
  3. Chill before serving.

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We would love to hear if you tried this recipe.  You can connect with us in the comments and on Facebook.

Modern Day Forager

Lemon Zucchini Cookies

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Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography  & Art Direction by: Heather of Heather Gill Photography

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Welcome to the week of zucchini!  If you are anything like us we have zucchini in abundance and are running out of ways to use them.  We start our week with this very versatile vegetable.  There is plenty of lemon in these to give it a bit of a zing and keep you coming back for more!  Also, these are kid approved, of all ages!

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Lemon Zucchini Cookies

Makes 30 medium size cookies

2 cups all purpose flour

1 teaspoon of baking powder

1 teaspoon salt

3/4 cups unsalted butter, room temperature

3/4 cups sugar

1 egg

2 tablespoons fresh lemon zest

1 cup shredded zucchini (1 medium sized zucchini)

1/3 cup pecans, chopped (0ptional)

  1. Preheat oven to 375 degrees
  2. In a bowl combine flour, baking powder and salt.  Set aside.
  3. Combine butter and sugar in a mixer and cream together until light and fluffy. (about 3 minutes)
  4. Add egg and mix until incorporated.  Scrape down sides.  Add lemon zest and zucchini, mix until fully combined.
  5. With the mixer on low slowly add the flour mixture to the wet ingredients until completely mixed in. (Do not over mix.)
  6. Using a small ice cream scoop or a spoon add measured  dough to a lined cookie sheet.  Bake for 14-16 minutes, until edges of cookies are golden.  Let cool on pan for 1 minute then transfer to wire racks to finishing cooling.

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These would be so lovely served with vanilla ice cream or a cup of tea.  We would love to hear if you try this recipe.  You can also connect with us on Facebook.  See you tomorrow for another zucchini recipe!

Modern Day Forager