From Our Garden

~  We are loving, loving fresh edamame with every meal.
~  And plums.  Not sure any will be left over to make our jam. 
~  Zucchini finally (though I'm sure in a few weeks I won't be so enthusiastic).  So far I've made zucchini bread and zucchini lasagna.  This lasagna is the best because I get to use so many things from our garden.  (bread recipe below... it's a good one)
~  Cucumbers are going slowly.  I'm not feeling inspired to make any more pickles... maybe only one plant next year.
~  Green beans on the other hand are still going strong and delicious.
~  And pumpkins are here already!  I've made two double batches of pumpkin muffins so far. 
~  Onions, carrots, and mini peppers are all finally here too... and delicious.
~  Oh and I almost forgot the tomatoes are just starting to ripen.  I've used them in the lasagna and our taco salad (another good garden using recipe) but I can't wait until there's enough for a big batch of our soup.


Zucchini Bread Recipe
1 large zucchini
1 cup of whole wheat flour
3/4 cup of flour
1 tsp of ground cinnamon
1/2 tsp of baking soda
1/4 tsp of baking powder
1/2 tsp of salt
1/2 tsp of ginger
pinch of cloves
pinch of nutmeg
3/4 cup brown sugar
1/2 cup milk
1/4 cup canola oil
1 large egg, lightly beaten
1/2 tsp vanilla extract

Preheat oven to 350 degrees.  Shred zucchini.  You should have 1 cup.  Combine whole wheat flour, regular flour, cinnamon, baking soda, baking powder, ginger, cloves, nutmeg and salt in a large bowl.  Set aside.  Blend brown sugar, milk, oil, egg, and vanilla.  Add the zucchini.  Blend again.  Add the flour mixture and stir just until combined.  Spoon into 8 and 1/2 by 4 and 1/2 by 2 and 1/2 inch loaf pan.  Bake for 50 to 60 minutes or until wooden toothpick inserted in center comes out clean.