Homegrown.

It has been so fun to eat and bake with so many things that are homegrown!  Peter and I realized last week that our beautiful cherries in our yard are Rainier cherries.  Too bad the crows gobbled most of them! We made sure to rescue the remaining ones. 

our lettuce.

We have a ton of zucchini - so if you want some just let me know!  We have been cooking with it and I recently made a few loaves of zucchini bread.  Gosh I love that stuff!  It's so yummy.

the mess.

The finished product - minus the walnuts - don't like nuts in my baked goods!

Zucchini Recipe

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. 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 bread from pan, and completely cool.