Garden Fresh

Zucchini Bread Battle

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I received a giant zucchini from a co-worker. You know how it is, everyone gets sick of their zucchini crop and gives them away. Even though I grew my own for the first time this year, I didn’t get as much as I wanted, so I was happy to take everyone else’s surplus zucchini.

I decided to try two different breads. I cannot help myself. Making two different versions of food items has become a habit. One has twice as much eggs & oil as the other and uses almonds instead of walnuts & pecans. It also uses just baking soda instead of a baking soda & powder combo.

Depending on who you ask you get different results as to a favorite. It is a 50-50 tie more or less. In the future, I will use a combination of both depending on the ingredients I have on hand. I liked the look of version one in terms of rising so will most likely go with the baking soda only but liked the walnuts & pecan blend over the almonds. In terms of eggs & oil, the extra oil didn’t make too much of a difference in moisture but the extra egg might have affected the rising of the bread so maybe I will play around with that some more. With that being said, both are delicious & I encourage you to make them or play around with your own recipes.

Zucchini Bread trial 1 (Right side of picture)

  • 1 1/2 cups flour
  • 1 tsp cinnamon
  • dash (or two) nutmeg & clove
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup sugar
  • 1/2 cup oil
  • 2 eggs
  • 1 cup shredded zucchini
  • 1/3 cup sliced almonds

Preheat oven to 350F. Grease a loaf pan with butter. Mix the first 5 ingredients in a medium bowl. Mix the rest of the ingredients in another bowl. Add the wet ingredients to the dry. Fold in the almonds. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes in the pan. Remove from the pan and let cool completely before slicing.

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 Zucchini Bread trial 2 (Left side of picture)

  • 1 1/2 cups flour
  • 1 tsp cinnamon
  • dash (or two) nutmeg & clove
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 cup sugar
  • 1/4 cup cooking oil
  • 1 egg
  • 1 cup shredded zucchini
  • 1/3 cup chopped walnuts or pecans (I did a blend)

Preheat oven to 350F. Grease a loaf pan with butter. Mix the ingredients from the flour through the baking powder in a medium bowl. Mix the rest of the ingredients in another bowl. Add the wet ingredients to the dry. Fold in the nuts. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes in the pan. Remove from the pan and let cool completely before slicing.

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Garden Green Bean Salad

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In Minnesota it is quite common to have a  garden. With proper planning, one can grow a variety of vegetables, fruits, and general plants. I have never had a garden before. I have done container gardening with some veggies & herbs in pots but I have never had a real garden. All of that changed this year with my recent move to Almost Canada.  This year we just planted along side our garage where there was already dirt prepared and adequate sun. We might have gotten a little over zealous with the planting as some plants took over some others, but overall I am quite pleased. With the cost of produce being so high way up north I have not been able to eat all the veggies I desire on a daily basis. With summer in full swing, the garden is in full bloom & I have an abundance of vegetables to consume for the time being.

This salad was made with one of our first harvests of green beans, cucumbers, zucchini, and yellow & red cherry tomatoes. It is very refreshing on a summer day. I made it originally just for myself for lunch and my fishing guide took a bite and said to make it again. I made it a second time as a side dish to something I cannot recall. All I remember is eating my heart’s desire of vegetables.

Garden Green Bean Salad (makes 2 side dish portions or 1 lunch portion)

  • 2 cups green beans, washed, trimmed, & cut into various sized pieces
  • 1 small zucchini, sliced into moons & half moons
  • 1/4 cup cucumber, chopped
  • 1/3-1/2 cup cherry or grape tomatoes, halved or quartered
  • 2 tbsp feta cheese
  • 1 tsp olive oil
  • 2 tsp lemon juice
  • pinch salt & pepper
  • 1/2 tsp dried dill
  • 1/4 tsp each dried oregano & basil
  • dash cayenne
  1. Place green beans & zucchini in a skillet. Place enough water to almost cover the vegetables. Bring to a boil & cook for 2-3 minutes or until green beans become a vibrant green color. Drain & run under cold water until cool to the touch.
  2. Meanwhile, combine olive oil, lemon juice, and seasonings in a medium bowl. Add blanched vegetables, cucumber, tomatoes, & feta cheese. Toss to combine.

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Summer of Rhubarb: Oatmeal Rhubarb Bars

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Seeing as how I had leftover Rhubarb Sauce from my Mustard Sage Pork Roast, I knew another dessert was in order. Since I had made coffee cake & a crisp, I decided I would more or less combine the two recipes & make oatmeal bars. These are great! They can be eaten plain or with ice cream. Also, they can be made with whatever filling you desire. Any fruit will do. Use the same amount of sugar for raspberries, but if using peaches, blueberries, or strawberries only use 1/4 cup sugar.

Oatmeal Rhubarb Bars

  • 1 cup all-purpose flour
  • 1 cup quick cooking rolled oats
  • 2/3 cup packed brown sugar
  • 1/4 tsp baking soda
  • few dashes cinnamon
  • dash or two nutmeg
  • dash all-spice
  • dash cloves
  • 1 stick (1/2 cup) butter
  • approx. 2 cups rhubarb sauce (2 cups rhubarb & 1/4 cup water brought to a boil & simmered for 5 minutes. Add 1/3 cup sugar & two tbsp. corn starch & cook for 2 more minutes)

Preheat the oven to 350F. Combine all the ingredients except the butter & rhubarb sauce in to a medium sized bowl & stir to combine. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture. Press the rest into a 9x9x2in baking pan. Top with rhubarb sauce & sprinkle remaining crumb mixture on top. Bake for 30-35 minutes until the topping is golden brown.

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Summer of Rhubarb: Mustard & Sage Pork Roast with Rhubarb Sauce

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When deciding on how to use my summer supply of rhubarb I knew I wanted to make a sauce. Perhaps for a cheesecake or perhaps for a meat. I decided that it would go nicely with a pork roast.  I love pork roasts. They are so easy & so delicious. This one is a mustard-sage roast as I had fresh sage from my garden. Serve it with sweet potatoes & a salad or some other vegetable of your choice. It’s sort of a fall inspired dish but it will be wonderful no matter when you have it.

Mustard & Sage Pork Roast with Rhubarb Sauce

  • 3-4tbsp whole grain mustard
  • 1/2 tsp minced garlic
  • dash of salt & pepper
  • 1 tbsp fresh sage (hopefully from your garden), chopped. You can sub 1 tsp dried sage if needed.
  • 1.5-2 lb pork roast
  • 2 cups fresh or frozen rhubarb (If frozen let thaw but do not drain off liquid. Also if your rhubarb is on the greener side, add a handful of raspberries for extra color).
  • 1/4 cup water
  • 1/3 cup sugar
  • 2 tbsp corn starch
  1. Preheat the oven to 375F. Mix the first 4 ingredients in a small bowl. Coat the roast entirely and place in a shallow baking dish. Roast for 60 minutes & let stand for 10 minutes (covered) before slicing. IMG_1315
  2. Place the rhubarb in a small pot with the water. Bring to a boil & then reduce heat to a simmer and let cook for 5 minutes. Stir the sugar & corn starch together. Add to the rhubarb. Cook for another 2 minutes until thick & bubbly. IMG_1322
  3. Serve the sauce* with the roast

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*This sauce is almost more of a glaze. I wanted it thick because I knew I would use it for other recipes & this makes too much sauce for just a roast. If you prefer it thinner, use only 1-2 tsp corn starch. Use the leftovers in oatmeal for breakfast, as an ice cream topping, or make a dessert out of it. I made Oatmeal Rhubarb Bars

Summer of Rhubarb: Rhubarb-Raspberry Crisp

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Cobbler, crumble, or crisp? What is the difference? I am still not clear. Depending on who you ask you get different answers. Everyone agrees that a cobbler has a biscuit type topping. A batter dropped in small spoonfuls giving the appearance of a cobbled road. When it comes to crisps & crumbles the answer is not so easy. Some say it depends on whether you live in the US or in Britain. Some say it has to do with whether or not the topping has oats in it. However, people do not agree on which baked good contains the oats. Some say the crumble has the oats while others say the crisps contain the oats. For my purposes, a crisp has a topping of flour, butter, nuts & oats. The oats crisp up while baking, hence the crisp. That is how I learned it so that’s how it shall be for me.

With that in mind, I decided to continue my summer of rhubarb with a crisp. They are so simple & quick. Plus, I had vanilla ice cream in the freezer I wanted to eat up so I thought it was a perfect combination.

Rhubarb-Raspberry Crisp

  • 3 cups fresh or frozen rhubarb
  • 2 cups fresh or frozen raspberries
  • 1/2 cup granulated sugar
  • 1/3 cup all-pupose flour
  • 1/2 cup oats
  • 1/2 cup packed brown sugar
  • 1/4 tsp cinnamon
  • dash or two of nutmeg
  • 1/4 cup cold butter
  • 1/4 cup chopped walnuts
  1. Preheat oven to 375F. Thaw fruit if frozen but do not drain. Place fruit in a 2 qt baking dish. Stir in the granulated sugar.
  2. In a medium bowl, combine flour, oats, brown sugar, & spices. Cut in the butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
  3. Bake for 30-35 minutes (40 minutes for thawed fruit) or until fruit is tender & topping is golden. Serve warm with ice cream.

 

 

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Summer of Rhubarb: Rhubarb-Strawberry Coffee Cake

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Here in Minnesota, and many other places as well, summer means rhubarb. Everything rhubarb. I grew up eating the beloved strawberry-rhubarb pie which my grandmother would make every summer using fresh rhubarb from her garden. As I grew older, I realized how amazing & versatile rhubarb can be.

I love all things rhubarb. Pies, crisps & crumbles, tarts, sauces for dessert or for savory dishes. There are so many options for how to use it. When a co-worker asked me if I wanted any rhubarb I jumped at getting as much as I could until I start growing it. She gave me 14 cups which I separated into various quantities & stored in the freezer so I could just pull it out & cook with it when I wanted.

I began my summer of rhubarb on Sunday with a coffee cake from my Better Homes & Gardens cookbook.

Rhubarb-Strawberry Coffee Cake:

  • 3/4 cup fresh or frozen rhubarb cut into 1in pieces
  • 3/4 cup fresh or frozen unsweetened strawberries
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tbsp cornstarch
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup butter
  • 1 egg, beaten
  • 1/2 cup buttermilk or sour milk (alternatively use 1 tbsp lemon juice & fill with milk to 8oz & let stand 5 minutes)
  • 1 tsp vanilla
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tbsp butter
  1. For filling, in a medium saucepan combine fruit & water. Bring to  boil. Reduce heat & simmer, covered, for about 5 minutes or until fruit is tender. Combine the 1/4 cup sugar & corn starch. Stir into the fruit. Cook & stir over medium heat until mixture is thickened & bubbly.
  2. In a medium bowl combine the 1 1/2 cups flour, 3/4 cup sugar, baking powder & baking soda. Cut in the 1/4 cup butter until the mixture resembles coarse crumbs. Make a well in the center.
  3. In another bowl combine the egg, buttermilk, & vanilla. Add the egg mixture to the flour mixture & stir until just moistened. Batter will be lumpy.
  4. Spread half the batter into an ungreased 8x8x2in baking pan. Spread filling over batter. Drop remaining batter in small mounds onto filling.
  5. In a small bowl stir together the 1/4 flour & 1/4 sugar. Cut in the 2 tbsp butter until the mixture resembles coarse crumbs. Sprinkle over the coffee cake. Bake in a 350F oven for 40-45minutes or until golden. Serve warm.

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