THE FOLLOWING RECIPES ARE FROM OUR Jefferies Orchard Family Favorites COOKBOOK:

Corn Salad with Feta and Walnuts

1 cup toasted walnuts (may substitute toasted pecans)

4 cups fresh corn kernels

2 jalapenos, seeded and thinly sliced

2 Tbsp. fresh lime juice

2 Tbsp. olive oil

Coarse salt and black papper, to taste

1/2 cup crumbled feta cheese

Optional:  finely chopped fresh basil, to taste

In a large bowl, combine corn, peppers and nuts.  In a small bowl, whisk lime juice, olive oil and salt and pepper.  Pour dressing over corn; toss to coat.  Sprinkle with cheese, and basil if using.

Garden Vegetable Tart

1 pkg. (17.3 oz.) frozen puff pastry sheet

2 ears of fresh sweet corn

1 medium zucchini, thinly sliced lengthwise

1 pint cherry or grape tomatoes

1/4 cup tomato paste

1/4 cup water water

4 oz. fresh mozzarella, thinly sliced

Crushed red pepper to taste

Fresh basil to taste

Olive oil

Preheat oven to 425 degrees F.  On a lightly floured surface roll puff pastry to a 14 x 10" rectangle; transfer to a 15x10x1 inch baking pan.  Prick pastry all over with a fork.  Bake 10 minutes until center is set.  Remove from oven; lightly press center with a spatula.  Meanwhile, wrap cleaned corn in waxed paper.  Microwave corn on high for 2 jminutes.  Cut corn from cobs.  Place vegatables in roasting pan and brush with olive oil.  Roast vegetables for 5 to 7 minutes.  Remove from oven and keep warm.  In small bowl, whisk together tomato paste and water; brush on puff pastry.  Top pastry with cheese slices and vegetables.  Bake tart 10 minutes or until golden and cheese is melted.  Top with crushed red pepper and basil, if using.  Cut into squares and serve warm.

THE FOLLOWING RECIPE IS FROM OUR Jefferies Orchard Through the Seasons COOKBOOK:

Banana-Zucchini Bread

3 cups flour

2 cups sugar

4 eggs

1 cup vegetable oil

2 medium ripe bananas, mashed

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 1/2 tsp. ground cinnamon

1 tsp. salt

1 1/2 cups shredded unpeeled zucchini

1 cup chopped pecans

Grease and flour two 9 x 5 inch loaf pans.  Preheat oven to 350 degrees.  In a large bowl, beat eggs. Blend in sugar and oil.  Add bananas and mix well.  Combine dry ingredients and stir into egg mixture.  Stir in zaucchini and pecans until just combined.  Divide batter between two prepared loaf pans.  Bake for 50 minutes or until a toothpick inserted in center comes out clean.