A Wealth of Summer Produce

Ripening Blackberries

 

Here in the USA we have a true bounty of summer produce that makes eating frugally simple and fun. Despite the harsh weather conditions in many regions the summer culinary adventure continues. Whether you are shopping at a supermarket, a farmer’s market, or growing it yourself there are more choices than you could possibly use.

Where I live and in many other places as well, three of the most beloved items on the summer menu are squash, tomatoes, and blackberries. Tomatoes are very versatile, and you could just eat them plain with a little salt, or have a tomato sandwich.  Or, you could go all out and make homemade catsup.

When it comes to squash (most notably zucchini) the crop may be so good you can’t give it away. Try to get your squash on the small and tender side. Simple steaming with a little butter and salt is a great way to enjoy this summer treat. But-if a zucchini “gets away from you” by hiding under the leaves, you will need to find a recipe to deal with the tougher flesh.  As for blackberries, you should be able to find a patch and get more than you need right of the bush.

Here are three recipes to deal with the overflow:

Zucchini Bread

1-1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 eggs

1/2 cup neutral oil

1 cup white sugar or date sugar (or any other granulated sweetener)

1-1/2 teaspoons vanilla extract

1 cup grated zucchini

2/3 cup chopped walnuts

Directions: Preheat oven to 325 degrees F (165 degrees C). Put pastry paper in an 8×4 pan.

Mix flour, salt, baking powder, and soda together in a small bowl.

Beat eggs, oil, vanilla, and sugar together in a larger bowl. Add dry ingredients to the wet mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove the bread from pan, and completely cool before cutting. Recipe may be doubled.

A Blackberry Crisp:

Take a quart of blackberries and put them in a 9X13 pan. Dust with one third cup sugar combined with two tablespoons cornstarch, arrowroot powder, or tapioca powder. Put in a 400 degree oven and bake about fifteen minutes, till bubbling slightly. In the meantime, mix 1 cup rolled oats, one cup flour, three quarters of a cup sugar, one cup walnuts cut into small pieces, and one stick butter (one half cup), cut into small pieces. Take out the fruit and cool it slightly, then spread the oat mixture on top. Put it back in the oven and bake for about twenty minutes, until the top is golden brown and the fruit is bubbling. Cool a bit and serve with vanilla ice-cream if you have it.

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2 Responses

  1. The recipes look good, but I only see 2, not 3?

  2. Wonderful post Annabel, thank you. Waiting for my tomatoes to ripen!

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