I can’t believe we’re about to start our second full week of September already, I don’t know where the summer went! It’s still feeling more like summer than fall around here. A garden full of tomatoes and 90 degree weather makes it hard to think about. Over the past month we’ve had some more kitchen projects that I haven’t been able to update you on. All of them are designed to give us a taste of summer come January and February when we’re sick of the cold and snow.
Corn Chowder: recipe from America’s Test Kitchen.
Zucchini Bread, recipe below
Canned Tomatoes: recipe from the Ball Canning Book
We’ve been trying extra hard to not have any of our garden veggies go to waste this year. So far we’ve been doing pretty well. We’re getting an excess of zucchini again that we need to address. I think we have plenty of bread so I’m looking in to other preserving methods or easy week night recipes. So far the tomatoes have all been eaten or preserved. We’d be happy to eat our tomatoes as BLTs every night but I have a few other ideas in mind to switch it up.
Do any of you have tried and true recipes for summer? I’d love to hear from you!
Zucchini Bread- from mom’s kitchen
2 Cups Sugar
1 Cup Oil (canola or vegetable)
3 Cups Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp Cinnamon
1 Tbsp Vanilla Extract
3 Cups Shredded and Peeled Zucchini
1 Cup Chopped Walnuts (optional)
1. Lightly grease two, 9 inch loaf pans. Pre-heat oven to 350 degrees.
2. Cream together eggs, sugar and oil
3. In separate bowl, combine flour, salt, baking soda, and baking powder
4. Gradually add the dry ingredients to sugar, eggs and oil until completely blended
5. Add cinnamon and vanilla
6. When all other ingredients are combined, fold in zucchini and nuts if using until fully incorporated
7. Divide batter into 2 pans, cook for 50-60 minutes or until knife comes out clean