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67 Merchants Row
Rutland, VT, 05701
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(802) 417-1528

Rutland Area Farm and Food Link (RAFFL) promotes local food knowledge, production and market opportunities for farmers and community members throughout our region.

RAFFL Updates

News, cooking tips, recipes, and more from the Rutland Area Farm and Food Link.

Zucchini, Zucchini (sautèed, of course)


It's official:  Zucchini is abundant in Rutland County right now.  Here are two quick, simple recipes that would make an excellent side dish for anything grilled.  Note that one uses butter, while the other calls for olive oil. Now that we know more about fats to sautè with, feel free to substitute one for the other as you desire. Zucchini and Summer Squash with Herbs (Adapted from an Epicurious recipe by Chef Michael Kornick)

Ingredients: 3 tbsp unsalted butter 2 cups zucchini, cut into 1/2 inch chunks 2 cups yellow summer squash or patty pan squash 1 tsp salt 1/2 tsp black pepper 16 leaves fresh basil, torn into smallish pieces 20 to 30 leaves of fresh mint, torn into smallish pieces (this could be omitted, or another fresh or dried herb like tarragon, parsley, or cilantro could be added-choose just about anything you like)

Directions: 1. Preheat your sautè pan or skillet over medium heat. (Recall that it's ready when a droplet of water evaporates upon contact with the surface.) 2. Melt your butter (don't let it begin to smoke!) 3. Add zucchini and summer squash and sautè, stirring occasionally, until crisp-tender, 5 to 7 minutes. 4. Transfer mixture to a large serving bowl and add salt, pepper, and herbs. Toss to combine.

Sautèed Zucchini, Peppers and Tomatoes (Adapted from Martha Stewart, Everyday Food)

Ingredients 2 medium (or 3 small) zucchini, cut into 1/2 inch chunks 2 bell peppers, remove ribs and seeds, and cut into 3/4 inch squares (yellow or orange work well for aesthetics, but green will do just fine) 2 tbsp olive oil 1 pint cherry tomatoes, sliced in half 2 cloves of garlic salt and pepper, to taste

Directions 1. Preheat your sautè pan or skillet over medium heat 2. Add olive oil, and heat until it shimmers 3. Add zucchini, peppers, tomatoes, and garlic, and stir frequently for 6 to 8 minutes, or until the veggies are crisp-tender

If you find that zucchini is showing up in mass quantities in unusual places (your break room table, your mailbox, your son's pre-season soccer practice, etc.) and you're looking for ample uses for this versatile veg, check out this Martha Stewart Recipe Collection; it has 62 recipes--savory and sweet--all of which look appetizing.