Abundance and generosity
Column Summary
Can you really have too much of a good thing? Too much zucchini in the garden, maybe, but not too many muffins with my morning coffee.
These days as soon as our Amish neighbors end-of-the-lane sign Sweet Corn goes up, their fresh picks are sold out, theres none left for this after-fiver driving home. My husband on his cross county trip drives past more produce stands than I; we will be having fresh sweet corn tonight dear. I waited until the girls picked another dozen, plus one.
The same seems to be true for green beans as well. I knew picking time was drawing near. I slowed down approaching the curve where multiple signs hang, no green beans, yet. The next day, the sign was up. I drove back the farm lane, a practice I am well accustomed to, and asked about beans. Im sorry she says, we didnt take the sign down, we sold out this morning. Canned peas tonight, my dear.
Garden fresh tomatoes are quick sellers, too. I see them at Farmers Markets and I can spot a greenhouse red ball across the tent span. I know a lot of produce is auction purchased, but I prefer fresh picked from the backyard gardens of my neighbors.
Sometimes their gardens are front yard plots, land used to its fullest potential. I dont need a sign to say the tomatoes are ready, I see them peeking red on the leafy vine. Good to know where your food comes from. No labels to decipher here, just Basic English; tomatoes, sweet corn, green beans.
Growing on the ground, vining into everything planted nearby, is the zucchini squash. No need to take the zucchini sign down, it grows and grows, and keeps on growing; the harvest doesnt seem to end, until maybe November?
Whether you are harvesting a deer during hunting season or harvesting produce during garden season, the hunters and the gardeners are a generous lot. Extra venison is donated, not sold, as is the over-abundance of locally grown produce. Our local food bank welcomes produce donations from greenhouses and backyard gardeners. Next door neighbors appreciate armful gifts of produce. The soup kitchens love to add fresh produce into their recipes and offer fresh-cut choices in their meal lines.
The fruits of our neighbors labor presents a pretty colorful table, and you can always count on this, that zucchini is on that table somewhere: in the bread, in the muffins, in the casserole, in the sauté, in the grill basket, and of course, on your plate.
Its a wonderful world of flavors and aromas; share what you bring to the table with Country Cupboard, 5973 Blachleyville Rd., Wooster, Ohio, 44691. Emails are always welcome: thewritecook@sssnet.com
Chocolate Zucchini Bread
3 eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla
2 cups zucchini, peeled, shredded
2 1/2 cups flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon, ground
1/4 teaspoon baking powder
In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini.
Combine dry ingredients; add to zucchini mixture and mix well. Pour into two greased loaf pans. Bake at 350 degrees for 1 hour or until bread tests done. Makes 2 loaves.
Maple Zucchini Bread
3 eggs
1 cup vegetable oil
1 cup brown sugar
1 cup sugar
3 teaspoons maple flavoring
1 1/2 cups wheat flour
1 cup white flour
1/2 cup wheat or oat germ
2 teaspoons baking powder
2 teaspoons salt
1/2 teaspoon baking soda
2 cups grated zucchini
1 cup pecans or walnuts
Beat eggs and oil together; add sugars and maple flavoring. Add grated zucchini and mix well. Add all dry ingredients and mix until blended.
Fold in pecans. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 45 minutes.
Pineapple Zucchini Bread
3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups shredded zucchini, squeeze dry
1 (8 ounce) can crushed pineapple, drained
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 cup raisins
1 cup chopped nuts
Beat the eggs, oil, sugar and vanilla until light and fluffy. Stir in zucchini and pineapple. Combine dry ingredients and add to batter. Pour in nuts and raisins and stir. Pour batter into 2 well-greased loaf pans. Bake at 350 degrees for 1 hour or until firm. Cool in pan for 10 minutes.
Chocolate Chip Zucchini Bread
6 eggs
4 cups sugar
2 cups oil
4 to 5 cups zucchini, shredded
6 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
1 tablespoon cinnamon
1 tablespoon vanilla
1 (12 ounce) package mini chocolate chips
Beat together eggs, sugar and oil. Add zucchini and remaining ingredients, mixing well. Bake in 4 well-greased loaf pans at 350 degrees, for 1 hour.
Pear Zucchini Bread
3 cups flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups chopped peeled pears or 1(16 ounce) can pear halves in natural juice, drained and chopped
1 cup sugar
1 cup packed brown sugar
1 cup finely shredded unpeeled zucchini
1 cup canola oil
3 eggs
1 tablespoon vanilla
1/2 cup chopped pecans
Spray two loaf pans with nonstick coating; set aside. In a medium mixing bowl combine flour, pumpkin pie spice, baking soda, baking powder and salt. In a large mixing bowl combine pears, sugars, zucchini, oil, eggs and vanilla. Mix well. Add flour mixture; stir just until combined. Stir in chopped nuts. Pour batter into prepared pans. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove bread from pans; cool thoroughly on a rack. Wrap in plastic wrap and store overnight before slicing.
Zucchini Oatmeal Bread
3 cups flour
2 cups white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup vegetable oil
3 eggs, beaten
1 cup shredded coconut or 1 cup shredded flaked coconut
2 cups raw unpeeled grated zucchini
1/2 cup walnuts
Combine all ingredients in mixing bowl. Mixture will be very thick. Pour equal amounts of batter into 2 greased loaf pans. Bake at 325 degrees for 1 hour and 15 minutes or until done.
Zucchini Banana Bread
3 eggs
1 cup olive oil
1 1/2 cups sugar
2 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped walnuts
1 cup raw zucchini, shredded
1 cup mashed ripe banana
Shred zucchini and set aside. Mash bananas and set aside.
In large mixing bowl, beat eggs, sugar and oil together. Add flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts. Mix together.
Add zucchini and bananas and continue to mix until blended. Pour into 2 greased and floured loaf pans. Bake in a 350 degree oven for 45 to 55 minutes or till tests done in center with toothpick. Remove to wire rack and cool for 10 minutes before removing to completely cool on wire rack.
Blueberry Zucchini Bread
3 eggs, beaten
1 cup oil
2 1/2 cups sugar
2 cups unpeeled grated zucchini
2 teaspoons vanilla
1/2 teaspoon almond extract
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained
Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs. Sift dry ingredients together and add to batter. Gently fold in blueberries. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 1 1/4 hours until inserted toothpick comes out clean. Cool on rack and store in plastic wrap in refrigerator.
Pumpkin Zucchini Bread
3 eggs, lightly beaten
2 cups sugar
1 cup pumpkin
1 cup butter, melted
1 tablespoon vanilla
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup zucchini, shredded
1 cup walnuts, chopped
Mix eggs and sugar together; stir in the pumpkin and butter. Stir dry ingredients together and add to egg mixture. Mix well. Stir in the zucchini and nuts. Divide into 2 greased and floured pans and bake at 350 degrees for 45 to 50 minutes or until the loaves test done. Cool in pans 10 minutes before removing to wire racks to cool completely.
