Summer Recipes

Grilled Zucchini

Beccari’s Grilled Zucchini
Author: 
Recipe type: Vegetable
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Medium Beccari’s Zucchini, skin left on
  • olive oil
  • garlic powder to taste
Instructions
  1. Wash zucchini, cut off both ends, cut the zucchini into 4 pieces lengthwise.
  2. Place the zucchini in a container that’s long enough to fit the zucchini without bending them. Drizzle olive oil over them to coat them completely.
  3. Sprinkle the garlic powder generously over the zucchini.
  4. Cover and refrigerate for at least 2 to 3 hours, shaking or stirring every so often.
  5. Preheat grill to medium heat. Place the zucchini on grill. Grill them until lines are seared and turn them. Do this for each side. Do not overcook; zucchini should still be firm. Remove them and serve hot.

 

Zucchini Casserole

Beccari’s Zucchini Casserole
Author: 
Recipe type: Vegetable
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 Cups sliced Beccari’s Zucchini, skin left on
  • 1 Cup Bisquick
  • ½ Cup chopped onion
  • ½ Cup grated parmesan cheese
  • 2 Tbsp parsley flakes
  • ½ Cup cooking oil
  • salt & pepper to taste
  • 4 eggs, slightly beaten
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine the zucchini, bisquick, chopped onion, grated cheese, parsley flakes, cooking oil, and salt & pepper.
  3. Mix the eggs with the other ingredients.
  4. Sprinkle some extra cheese on top. In a greased 9 in. x 13 in. pan, bake for 40 minutes.

 

Corn On The Cob

Fresh Corn on the Cob

 

There seems to be a lively debate about how long should corn on the cob be cooked. Here’s what I do and it comes out exactly right each time! :) You’ve got to be careful not to overcook corn on the cob.

 

Beccari’s Corn On The Cob
Author: 
Recipe type: Vegetable
Cook time: 
Total time: 
 
For perfect corn on the cob, it starts with fresh corn. Then follow these tips!
Ingredients
  • Corn on the cob, husked
  • Water
  • Butter
  • Salt
Instructions
  1. Fill a pot with enough water to cover the corn.
  2. Bring the water to a boil. Drop corn into the pot.
  3. Bring to a boil once again. Boil the corn for 3 to 5 minutes.
  4. Remove pot from heat, and remove the corn from the water
  5. Serve with butter and salt, as desired. Enjoy!

 

Pennsylvania Fruit Salad

This spin on the traditional fruit salad has a little kick that will keep you coming back for more! Read the rest of this entry »

Frozen Tomatoes for Sauce

Instead of canning tomatoes, this freezer method simplifies keeping summer-ripe tomatoes for cooking later in the year.

Frozen Tomatoes for Sauce
 
Instead of canning tomatoes, this freezer method simplifies keeping summer-ripe tomatoes for cooking later in the year.
Ingredients
  • Beccari’s Tomatoes, skin left on
  • Freezer bags
Instructions
  1. Wash tomatoes. Pat dry and place in freezer bags and freeze.
  2. When ready to use them, remove tomatoes from bag and hold under warm running water until skin peels freely.
  3. Microwave instructions: Place skin-free tomatoes in plastic strainer with bowl underneath to catch liquid. Microwave on high until tomatoes are completely defrosted and collapsed. This will take approximately 5 to 15 minutes depending on the number of tomatoes and the power of your microwave oven.
  4. Then, chop tomatoes to desired size and prepare and cook with your usual ingredients for your favorite tomato sauce.

 

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