How is everyone doing? We had a mix of really rainy weather and even cool weather that quickly changed into 90+ degree weather. My flowers are going nuts and enjoying the weather.
My tomatoes are struggling just a bit. They are putting on fruit and the main stalk seems to look fine, but their leaves are curling up. I’ve checked for tomato worms and tried to figure out what is going on. The other weird thing is that it doesn’t seem to be every plant. The problem is that there is no pattern that I can figure out to explain it. Which is a bummer. And I showed my mom the plants and she can’t figure it out either (so at least I’m not alone).
We have zucchini coming out of our ears. I’ve listed one of my favorite uses of zucchini below. It makes a great breakfast bread (or snack, or late night munchies). You can make it gluten free by just using gluten free flour if you want. We have also been grilling a bunch too to eat with our dinner. Make some bread and sit back and enjoy your week! Or at least the hard work that you have done the past 19 weeks! (hint, we shred our extra zucchini and freeze it in zip lock baggies already measured out in 2 cup sizes and then make this bread all winter too!)
Zucchini bread:
Preheat oven to 350
Peel and Grind 2 cups Zucchini
In a mixing bowl beat together:
3 eggs
1 cup shortening (you an use 1/2 cup applesauce instead)
2 cups sugar
1tbsp vanilla
Then add:
1tsp each of Baking Soda, Baking Powder, and Salt
3 tsp cinnamon
3 cups flour
Add the zucchini and stir well. You can add nuts if you want. Bake in greased pans for 45-55 min (depends on your stove). This makes 2 loaves and you won’t regret it!
Hiking Mommy 