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| RER 7.17.14 |
There’s nothing
like seasonal summer produce, so alive that you don’t want the days to get
shorter. Farmers’ markets are rainbows of grown goodies; favorite summer fruits
like tangy strawberries, royal colored blueberries, and pretty plump peaches or
warm weather vegetables like sweet corn, deep red beets, and mysterious
eggplants. Each long to be consumed in any way, shape or form.
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| RER 7.16.14 |
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| RER 7.17.14 |
For us, summer
means loaf after loaf of homemade zucchini
bread. Once zucchini starts popping up at stores, it’s game on. We might
have a legit problem; we can’t get enough of that subtly sweet, textured moist
bread. Using this recipe, we make
our zucchini bread like how we make our blondies—
we toss in whatever deliciousness our hearts desire.
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| RER 7.16.14 |
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| RER 7.17.14 |
I’ve made consecutive
loaves, and I am planning to whip up more (though these are hopefully headed
for the freezer.) Zucchini bread is wonderful all year round. A hint of cinnamon
and nutmeg add warmth for the colder seasons, while the freshness of the green
zucchini and coconut feel like sunlight. Tangy dried cranberries and meaty
walnuts add unexpected turns in texture and taste. Just so much yum!
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| RER 7.16.14 |
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| RER 7.16.14 |
I want to try a
sweeter variety, like a cake dense with craisins and white chocolate chips, topped
with a savory sweet cream cheese frosting. Or play up zucchini’s affinity for
chocolate and stud the cake with chocolate chips and fleshy nuts. Maybe this
week…
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| RER 7.16.14 |
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| RER 7.16.14 |
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| RER 7.16.14 |
RER
7.16.14
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| RER 7.17.14 |
