Thursday, August 28, 2014



Like most people, I like to eat and fresh garden produce is surely some of the best eating ever. Our garden space isn't very big and we supplement it with wooden barrels.  Between the two, we've enjoyed potatoes, beets, chard, carrots, onions, tomatoes, bell peppers, rhubarb, chives, strawberries, and peaches this summer. Some items have done better than others; a hill of potatoes produces enough to feed us for three days while the strawberries could be counted on my fingers---and the birds got most of them. 

There were no nearby grocery stores carrying fresh produce where I grew up, so I looked forward each summer to the goodness grown in my mother's garden.  Fresh fruits and vegetables were a much appreciated respite from bottled or canned fruits and vegetables.  Fresh produce is readily available now all year long, but I'm convinced the store bought versions aren't as good as those picked from my garden. They certainly aren't as fresh. 

Each year I feel sad when summer begins to draw to a close since that means the end of our garden.  Already the potatoes are down to two hills, I picked the last of the peaches this morning, and the beets and carrots are getting a little sparse. During the cold, rainy spell we've had the tomatoes stopped ripening, but I expect with a break in the rain we'll have enough for us and our neighbors again soon.  The zucchini hasn't done as well this year as other years, but I've had enough for some of my favorite recipes.  I'll include two of my favorite gluten free zucchini recipes for those like my husband who has Celiac. (For those who don't do gluten free cooking, use regular flour and leave out the Xanthan gum). 

Gluten Free Zucchini Cake 

4 eggs
2 cups sugar
1/2 cup canola oil
1/2 cup applesauce
2 cups grated zucchini
3/4 cup potato starch
3/4 cup corn starch
1/2 cup all purpose gluten free flour (May substitute all purpose gluten free flour for both starches as well.  I prefer the King Arthur brand.)
1 tsp xanthan gum
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup raisins (May omit)
Cream Cheese Frosting  (Use Pillsbury cream cheese frosting if lactose intolerant)
1/2 cup chopped nuts 

Heat oven to 350 degrees.  Lightly spray pan:  15 1/2 x 10 1/2 x 1 (jelly roll) or 13 x 9 x 2
Beat eggs, sugar, oil, applesauce, and zucchini.  Stir in dry ingredients. Mix in raisin.  Pour batter into pan.  Bake until light brown, 25 to 30 minutes. May take a few minutes more for 13 x 9 size pan. Cool frost with cream cheese frosting. Sprinkle with nuts.

Zucchini Brownies 

1/2 cup vegetable oil
1/2 cup cocoa powder
1 1/2 cup sugar or Splenda
2 tsp. vanilla
2 cups gluten free flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2 cups grated zucchini 

Nuts, raisins, or chocolate chips may be added to taste.  Mix all ingredients together thoroughly. Bake at 350 degrees for 25 to 30 minutes.  Ice with favorite fudge icing.  (Pillsbury chocolate fudge is lactose free.)

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