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Squash Pie

Courtesy Megan


2lbs. squash and/or zucchini
1 tsp salt (divided into two 1/2 tsp)
4-6 scallions; trimmed and chopped
Large bunch of basil
2-4 garlic scapes or 2 cloves of garlic
4 eggs
1/4 cup oil
1 cup flour
2 tsp baking powder
1/2 cup freshly grated parmesan

Preheat oven to 375 degrees and spray a 9x13 pan.

Grate squash either by hand or food processor and transfer to a colander to drain off liquid. Sprinkle squash with 1/2 teaspoon salt. Set aside.

Finely chop or food process scallions, basil, and garlic. Set aside.

In a large bowl (the dough will eventually be made in this bowl) hisk to combine flour, baking powder, remainder of salt, and cheese. Set aside.

Beat eggs and oil together.

Back to the squash, try to squeeze out as much of the remaining liquid as possible by placing the squash in a clean towel or cheese cloth.

Add the squash, chopped vegetables, and eggs to the dry/cheese ingredient bowl. Mix until combined and pour into 9x13 pan and spread evenly.

Bake approximately 30 minutes, but cooking time can vary on how much moisture remained in the squash. Use a toothpick to test the middle for doneness.

Picking InfoJuly 17th, 2019

  THE 2019 SEASON IS OVER BLUEBERRY PICKING 2020 Mid -June               PICKING INSTRUCTIONS 1. Check in at sales building to get picking containers. 2. P

A Special Message from Phil and Ruth Ann JohnsonMay 30th, 2019

Dear Loyal Customers, After 43 years of fruit production Phil and Ruth Ann Johnson have decided to retire. Phil has actually been farming for over 65 years.  He began growing black rasp

Picking Hours Update May 30th, 2019

Good morning Pickers,    Picking hours for the remainder of the week will be Thursday 8am-2pm Friday 8am-12noon Saturday 8am-12 noon or as long as the berries last  We will let you know

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