Suddenly, I’ve been thrown into overdrive in the kitchen attempting to preserve the produce starting to accumulate. The past two days found me dealing with the cucumber and zucchini madness happening right outside my door.
Yesterday, I decided I had enough cucumbers to do seven quarts of kosher dill pickles.
Wrong. I had enough to do almost twice that many, but my canner only holds seven. So today I used the rest to make my bread and butter pickle chips.
So far, the zucchini is under control, but still three good sized ones made four loaves of zucchini bread, which will be great for when we have visitors later this summer. Nothing beats coffee, fresh fruit and zucchini bread for an easy summer breakfast.
The tomatoes are starting to produce–mostly small varieties–but my husband tried a new variety this year, Black Brandywine. It’s gorgeous. Only two have been brought to the windowsill. We plan to eat them plain with salt to savor the taste, which hopefully will be as wonderful as their deep burgundy color.
From Seed to Table by P.C. Zick
3 cups flour
¾ cup maple syrup
2 cups buttermilk (use regular milk and add 1 tsp vinegar)
¾ cup chopped walnuts
¾ cup chopped dates or raisins
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
3 cups shredded zucchini, drained
1 tsp vanilla
2 tsp baking soda
¾ tsp baking powder
1 tsp salt
Mix together all ingredients until blended. Place in two greased loaf pans. Bake at 350 degrees for 50-60 minutes or until brown on top and toothpick inserted comes out clean.