FARM Zesty Dill Pickles

Summertime harvest always seems to come in waves, and we find ourselves trying to figure out what to do with all of our veggies.  We love making our own dill pickles, and this recipe couldn't be easier. The best part?  They are ready to eat in 12 short hours. Plus they will last for up to a month - good luck keeping them on hand that long though, they get gobbled up long before then around here!


-       2 cucumbers 

-      1 1/2 cups of water

-       1 1/2 cups white vinegar

-       2 tablespoons of pickling salt (feel free to sub for sea salt here)

-       1 tablespoon of minced garlic

-       2 tablespoons of whole peppercorn 

-       1 teaspoon of red pepper flakes

-       1 tablespoon of dried dill (or 2 sprigs of fresh dill)

-      1 pint sized mason jar with lid 


Wash your mason jar and lid in hot soapy water, rinse and set aside.  Clean and cut cucumbers to desired size - we love spears and rounds. Pack each mason jar with cucs until half way full. Sprinkle garlic, peppercorn, red pepper flakes and dill and continue filling with cucs, leaving a 1/2" headspace. Boil water, vinegar and salt, stirring until salt is complete dissolved, remove from heat and pour over ingredients in mason jars until cucs are completely submerged (there should be some headspace left). At this point your mason jars should still be warm from being washed. This is important to avoid cracking the jars when you add the hot brine.  Secure the tops and flip them over immediately. Let them stand up side down for 6 hours, or until completely cooled. Once cooled, flip them right side up and refrigerate them.  Wait another 6 hours, and they are ready to eat! Keep in mind that spears may take a little longer to fully absorb all of the flavors. They will keep in the fridge for about a month.


Chocolate chip Zucchini Bread
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Our new favorite thing to do with zucchini! We love the nutty crunch and sweetness of this bread, plus it's a sneaky way to get those veggies in! It's great for breakfast or even dessert.


-       1 cup of zucchini, grated

-      1/3 cup canola oil

-       1/2 cup plain greek yogurt, at room temperature

-       1 large egg, at room temperature

-       1/2 cup agave syrup

-       1 1/2 teaspoon vanilla extract

-       1 1/2 cups all purpose flour

-       1/2 teaspoon baking soda

-      1/2 teaspoon baking powder

-       1/2 teaspoon salt

-       1 teaspoon ground cinnamon

-       1/2 cup pecans, toasted and chopped

-       3/4 small chocolate chips (we love Enjoy Life)


Preheat the oven to 350 degrees. Whisk oil, yogurt, egg, agave and vanilla in small bowl.  In a separate, larger bowl, whisk flour, baking soda, baking powder, salt and cinnamon. Add wet ingredients to dry ingredients and mix well. Fold in zucchini, nuts and chocolate chips. Pour into a greased loaf pan and bake for for 45 minutes.


Adapted from Sally's Baking Addiction

Zucchini Boats

We adapted this recipe from a friend of a friend, and it's become a staple in our house. Anytime you can make one dish and have it be an entire meal, we consider that a huge win!  This recipe is packed with flavor, and it's healthy.


-       6 large zucchini, halved with seeds removed

-      1/2 pound of lean ground turkey

-       Hot sauce (we love Frank's)

-       Cheddar Cheese, shredded


Preheat the oven to 375 degrees. After you've halved your zucchini, scrape the seeds out using a spoon, to create you boat. Place zucchini in a glass baking pan and set aside. Over medium heat, cook your turkey, remove from heat and drain juices. Place back over low heat an cook in your hot sauce to taste. Remove from heat and spoon meat into zucchini boats. Top with shredded cheese and bake for 20 minutes, or until cheese is melted, meat is browned and zucchini is to your preferred density. 


Adapted from Live Like a BOSS

Skillet Summer Squash

Here at the FARM, we love simple recipes to use what we're growing in the garden. We always end up with a ton of squash during the summer and this is one of our favorite ways to eat it. This recipe comes together in a flash and compliments any main course for dinner (or breakfast!).


-       1 tablespoon of cooking oil (we love coconut oil)

-       3 summer squash, chopped

-       salt and pepper, to taste (you can also sub salt and pepper for McCormick's Salad Supreme seasoning


Heat oil in pan over med-high heat. Add squash and sprinkle desired seasoning. Brown on all sides and serve! You can also drizzle some balsamic over the top if you're feeling fancy.