The Best Laid Plans…
August 26th, 2010 § 4 Comments
Good morning!
I had hoped to post every day this week about the vendors at the Beaver Brook parking lot Farmer’s Market in Worcester, but my computer and children had other plans.
My computer could be used as a torture device, no joke. If the accused is not talking, place my computer in front of him and tell him that in order to be set free he must Google “recipe for pork tenderloin,” and then save and print the best recipe. He may chuckle and call you a fool, but once the random window-popping-upping and freezing begins, he’ll crack. It’s a maddening device, this laptop, and I often find myself muttering incoherently, my fists filled with my own hair. I hope it’s my own hair.
And my children? Well, my child and my nephew? I can’t blame them for anything. As Sheryl Crowe would say – all they wanna do is have some fun. I could sit in front of a frozen computer, or I could take them to Gymboree. I chose Gymboree.
But all of that is neither here nor there. Today is a new day and I have a few minutes to myself, so without further ado, here is Nicewicz Family Farm!
The Nicewicz Family Farm stand is definitely a customer favorite. The line for their produce was long, and the Nicewicz’s seemed to be on a first name basis with everyone in the line, asking each person about family and work. We bought a bunch of peaches and plums, which were eaten so quickly they didn’t have time to be photographed, and also some zucchini that I used in the Zucchini Ricotta Cheesecake I brought to a bridal shower last Saturday. I’ll share that recipe below. But before we get to that, here are some shots of the Nicewicz’s stand:
Nicewicz Family Farm
Now THAT is fresh corn
Asian pears
It looks like autumn
Zucchini, eggplant, green peppers...
Peppers, tomatoes, and an empty cuke box
Beautiful, right?
So as I mentioned, I used some Nicewicz zucchini for a Zucchini Ricotta Cheesecake recipe I found at Heidi’s 101 Cookbooks. (It’s embarrassing for me to link to her site because it makes my site looks so amateurish in comparison!) It was fantastic: lighter than a quiche, dill-y, and lemon-y. And it was good even though I used a too large pan and it was way thinner than it was supposed to be. Next time I will either get a 7″ springform pan, or double the recipe. I’m just going to link to the recipe here, so you can admire Heidi’s photography and browse her site. Here are some shots of my cheesecake:
Zucchini Ricotta cheesecake 1
Golden brown goat cheese
Check out that dill
In case this is your first visit to this site, this week I’m blogging for the Loving Local: Celebrating the Flavors of Massachusetts blogathon hosted by Tinky at In Our Grandmothers’ Kitchens. Please consider making a donation to The Federation of Mass Farmers Markets - Thanks!Have a great day~
[...] Wellness Amy shifts gears to visit the Nicewicz Family Farm–and shows off the zucchini-ricotta cheesecake she recently took to a bridal [...]
[...] Wellness Amy shifts gears to visit the Nicewicz Family Farm–and shows off the zucchini-ricotta cheesecake she recently took to a bridal [...]
That looks so good Amy…healthy but sinful all at the same time. Who can pass up goat cheese! Love the bit about the kids and the computer and you know me…the food!:) You should write a book!
Hi Katharine! You should make it; I thought it was really good & summery. And it would work for breakfast, brunch, lunch or dinner! Thanks for stopping by. I hope all is well with you guys