Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts

Thursday, August 14, 2014

August is....

In the Finger Lakes area of Upstate New York, as I am sure is true in your part of the world, there are telltale signs that a season has arrived or is winding down.


The beginning of August is the best part of summer here. The local vegetables are ready, the garden is in full bloom and the warm, sunny days are more abundant.

Here is a pictorial view of August in my part of the world.


This is the "new" view of my garden from the side porch. I will always remember that it was this August when we got our new Victorian style screen door. It is a slammer. You know, no catch or turning knob, just push it open and let it slam shut. Brings back memories of the cottage I visited summers growing up.




Sunflowers are abundant and in bloom. These are the pollen-free variety from a local farmer at the public market. So happy my daughter Jena found these for me....usually I can't have them in my house because of the pollen.



Fresh picked tomatoes from the garden sitting on the window sill to finish ripening.



Local gardens, like my daughter Candice's are overflowing with zucchini, cucumbers green peppers and jalapeno peppers. The zucchini in this picture are considered small and the cucumbers are extra large!



Fading flowers (day lilies and bee balm) and newly bloomed flowers. August is the time for black-eyed Susans.



Fresh local raspberries to pick. Another round of picking happens in late August, early September.



A second blooming of my Marguerite daisies. If I am diligent and get out there to deadhead this patch, I am blessed with another pretty show.



This August has been very rainy and chilly at night. I actually saw a tree where the top leaves have already turned orange from the cold. My poor hens and chickens are living in mud. The lawn is doing great though, almost needing to be mowed twice a week!



August is also the time for camp. This will be my son's 7th year at Camp Onseyawa. In a few more years he can go back as a counselor. The camp is sponsored by a local Rotary Club that uses a campground on Seneca Lake in the Finger Lakes. 


It's going to be a cold one this year sleeping in these!



It just wouldn't be August without fresh corn. There are cornfields everywhere but not many roadside stands in my town. This one is in an odd place.....a future construction site, just all by itself, no cornfields in sight! It has the best sweet corn, large tomatoes and other local veggies. Best part is that it is about 2 minutes from my house!




I haven't been in a few years to pick blueberries but it is addicting! It is peak season here right now. My son and I went to get a few pints one day and found rows of blueberry bushes with an abundance of large berries on them. We couldn't stop picking (or eating them while we were picking!) and went home with enough to eat in a bowl with honey for breakfast and make blueberry pie. 



And, one of my most favorite signs of August is the blooming of the Hosta. I just love Hosta and have several varieties around my garden and house. These are my favorite for the trumpet style white flowers that bloom. They are very fragrant too. They run along the front porch by the driveway.  I will have to move those someday closer to where we can smell them more!



Summer is winding down and then I will start thinking of all my favorites of Fall. There is not a blog page big enough to list them all!

AnnMarie xoxo

I am linking up with these great blog parties:

Saturday, September 15, 2012

Got Zucchini.....Still? Make This Bread!


I had forgotton how fabulous this Zucchini Bread recipe is until I had a lot of zucchini to use up! The orange and coconut in it is what makes it irresistable. It is a very easy recipe also.


I hadn't had a lot of zucchini over the summer and the season for them is pretty much over here in the Northeast. When I saw some really nice ones at a roadside stand I couldn't resist buying 3 of them for 25 cents each. I decided to have a zucchini bread baking marathon. This recipe makes two nice sized loaves, so I set out my two mixing bowls to make two recipes at once.

The Junior League of Rochester, NY put out a cookbook in 1991 called For Goodness Taste. Every recipe in it is fabulous and this one is called.....
 

 Taster's Choice Zucchini Bread
 
 
2 cups sugar
1 cup vegetable or canola oil
3 eggs, beaten
2 1/2 cups shredded, fresh zucchini (1 1/2 lbs.)
1 medium orange, ground with the peel
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
3 teaspoons vanilla
1 cup coconut
1/2 cup chopped pecans
1/2 cup raisins
 
Mix sugar, oil and eggs. Stir in all other ingredients.
  




Grease and flour pans (either 2 large or 3 small). Pour dough into pans.



Bake at 325 degrees 40-45 minutes for small pans, 75 minutes for large pans. I baked these about 75 minutes, but checked them at 60 minutes.

 
So good! Even the raw dough is SO good to lick off the spoon! Enjoy!!
 
 
 
It is Tuesday and I just finished off the zucchini I used for the bread to make a cake, so I had to come back, edit, and include the recipe. It is UNBELIEVABLY good. The ingredient that makes this cake irresistable is the cinnamon. It is from the sister cookbook from the Junior League of Rochester, called Applehood and Mother Pie and is simply called....
 
Chocolate Zucchini Cake
 
 
 
 
 It literally just came out of the pan to cool. I usually put a chocolate glaze over it but the recipe does not call for any frosting....it is that good by itself!

 

 2 cups sugar
3/4 cup oil
3 eggs
2 teaspoons vanilla
2 cups coarsely shredded zucchini
2 1/2 cups flour
1/2 cup baking cocoa
2 1/2 teaspoons baking powder
 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup milk
 
In a large bowl beat sugar, oil and eggs. Add vanilla and zucchini. Mix dry ingredients together. Add alternately with milk to zucchini mixture. Blend well. Pour into a 10 inch tube or Bundt pan.
 
Bake at 350 for 50 to 60 minutes. Allow to stand 10 minutes then remove from pan.
 
 
 
These two recipes have been staples for me every year at zucchini time. You should see how messy my cookbook pages are that the recipe is on!!
 
Enjoy!
 
AnnMarie :)