What To Do With All Your Veggies?

Below are a few recipe ideas for your August box share or seasonal farmers market items.  We hope you get creative and enjoy your delicious meal!  We love to hear about what you are making, email us new recipes or photos and you can always @conwayhartfarm your instagram photos.

Zucchini Butter


Makes about 2 cups

  • 2 pounds zucchini or assorted summer squash (feel free to use less or add extra — cooking times will vary)
  • 1/4 cup olive oil or butter
  • 2 minced shallots, garlic, or combination of both
  • Salt and pepper


  1. Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
  2. In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor — you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
  3. Enjoy on toast, or as a side dish all summer long

Roasted Fennel with Parmesan



  • 3 fennel bulbs
  • 1 tablespoon softened butter
  • Coarse salt and ground pepper
  • 1/3 cup grated Parmesan
  • 4 sprigs thyme


Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.

Cabbage Cucumber Slaw



1 white cabbage
1/2 red cabbage
1 English cucumber
1 bunch green onion
4 Tbsp sunflower oil
1.5 Tbsp vinegar
1.5 tsp salt

1. Wash all the vegetables. Using mandolin, thinly shred 1 white cabbage and 1/2 red cabbage and place them in a large bowl. (Alternate method for shredding is using a sharp knife to finely shred cabbage; it’s just more time consuming). Do protect your hands if using a mandolin. I’m sporting my new Trudeau Oven Gloves. They are very functional; unlike a regular oven mitt where you can’t bend your fingers. Oh wait, that’s my husbands hand there; I don’t have man hands, but the gloves fit us both.

2. Peel and julienne 1 English cucumber and finely dice green onion. Add both to the bowl.

3. In a small bowl, make your dressing by mixing 4 Tbsp sunflower oil,  1.5 Tbsp vinegar and 1.5 tsp salt. Stir it into the salad to taste. You may not need all of it depending on the size of your cabbages. Most people just drizzle in the dressing ingredients to-taste, but I’ve always considered that risky business.

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