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September 2017 THE BEACON Page 23
The summer has seemed to speed by for me . Family events and gatherings continue to occupy my time and it ’ s been fun to have some “ spontaneous ” get ‘ togethers ’ with both family and friends . I ’ ve been fortunate to have a nearby ( 1 / 2 mile from my front door ) Burwinkels ’ Farm stand that operates daily except on Sunday . It ’ s almost as good as a personal garden without all the work .
I make no apology for enjoying vegetables deep friend after being enrobed in breading but I now look for recipes to avoid all the calories associated
By John Hawley
Purdue Extension Educator
hawley4 @ purdue . edu
Editor ’ s note- The Purdue Extension office in Aurora has a new Extension Educator , Mr . John L . Hawley . I had the pleasure of sharing a lunch with Mr . Hawley and found him to be very enthusiastic and extremely knowledgeable about the agricultural elements in our area . The BEACON team wishes him a warm welcome to our community . We look forward to reading the pearls of wisdom that Mr . Hawley will be sharing with us each month .
The following is an introduction from Mr . Hawley .
" I was born and raised in East Texas . Agriculture skipped a generation in my family , but I can still remember falling in love with the industry as a kid . For most of grade school , I lived for stock shows and county fairs . I spent four years at Texas Tech University where I received a bachelor ’ s degree in agricultural communication .
The last two years I worked as a researcher and instructor at Utah State University where I received a master ’ s degree in agricultural extension and education . During my time at Utah State I worked to complete the first major research evaluation of the Farm to School movement in the State of Utah .
with traditional recipes . These zucchini sticks are almost as crispy as the “ old preparations ” but without all the calories . I like to use zucchini that is 2-3 inches in diameter and I serve them with a cocktail sauce like the one I use for shrimp . The recipe serves 8 ( 6 sticks each ) so I just reduce to fit the number of folks that I ’ m serving .
Parmesan Zucchini Sticks 3 large zucchinis ( about 1 ½ pounds ) 1 cup dry bread crumbs 1 cup panko ( Japanese breadcrumbs ) ¼ cup grated Parmesan cheese ½ teaspoon salt ½ teaspoon black pepper 1 large egg , whisked 1-2 tablespoons water Cooking spray
Preheat oven to 400 °. Line baking sheet with foil and place wire rack atop foil . Spray the rack with cooking
I knew of the amazing opportunities and resources provided by Purdue Extension long before I was interviewed , so accepting this position was a no-brainer . I believe the great State of Indiana is lucky to represent spray . Prepare zucchini by cutting in half crosswise then cuing each half lengthwise into 8 wedges .
Combine breadcrumbs , cheese , and seasonings in a shallow dish . Whisk egg with water to equal about ½ cup liquid and place in shallow small bowl . Dip zucchini in egg mixture and dredge in breadcrumb mixture . Place the zucchini sticks on the wire rack . Lightly coat zucchini with cooking spray . Bake at 400 ° for 25 minutes or until golden brown . Serve right away with cocktail sauce .
[ Cocktail Sauce : Mix ½ cup catsup with grated horseradish to suit your taste ( about 1-2nteaspoons ), ½ teaspoon fresh lemon juice and ½ teaspoon Worcestershire sauce ]
Sweet potatoes are another favorite vegetable in our family . They are awesomely good simply baked until soft
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Sweet Potato Wedges 3 medium sweet potatoes , peeled 1 tablespoon vegetable oil 2 teaspoons sugar ½ teaspoon salt ½ teaspoon pepper
Heat oven to 325 °. Cut each potato in half crosswise then cut each half into 6-8 wedges . Arrange wedges on a wire rack set inside rimmed baking sheet . Bake until just tender , about 30 minutes . Remove from oven and let potatoes cool on wire rack for about 10 minutes . Wipe off the baking sheet .
Increase oven temperature to 475 ° and return baking sheet to oven . Place cooled sweet potatoes in shallow dish . Gently toss potatoes with oil , sugar , seasonings . Remove baking sheet from oven and arrange potatoes in single layer on hot sheet . Roast , flipping once , until deep golden brown , about 15-20 minutes . Serves 4-6 .
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some of the best things about American agriculture . My wife , Jamie and I are thrilled to become members of the community . I look forward to the real " start " of my career and making strong roots in Dearborn County ."
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