Monthly Archives: September 2017


What’s with All the Zucchini?

zucchiniYou see it almost everywhere — chances are there’s more than one stand at your local farmers’ market that has piles of zucchini, that light to dark green summer squash that can grow 2 to 3 feet long and 8 to 10 inches in diameter! But bigger isn’t always better when it comes to zucchini!

For a tender, juicy fruit (yes, zucchini is a fruit!) select one that is about six to eight inches long —large zucchini has less flavor and more water, and the seeds are large. Look for an even color, and the darker green the better; the deeper the color, the deeper the flavor. The skin should be glossy and you want the zucchini to have a slight stem on the end. Don’t store zucchini in a plastic bag because it can make the fruit slimy. Instead, opt for a brown paper bag and store it in the vegetable bin of your refrigerator.

So, why is there so much zucchini? It’s easy to grow. It can grow in almost any soil and it flowers more than most other plants. Each of those blossoms that are pollinated grows into another new zucchini. It also has a long growing season; if you pick one zucchini off the vine, the vine just grows another squash. Over the course of one growing season, one plant can produce six to 10 pounds of zucchini!

There are almost as many recipes for how to cook zucchini as there are zucchini; an internet search shows sites that offer “36 things to do with zucchini,” “49 Sensational Zucchini Recipes,” even “80+ Best Zucchini Recipes.” You can fry it, bake it, stuff it, grill it, spiral it to use as a low-carb pasta substitute, make it into fritters, use it for manicotti, even make loaded zucchini skins.

If your kids aren’t zucchini fans (or fans of vegetables, in general), zucchini bread is a great way to make a tasty snack a little healthier. This receipt is from

Best Ever Zucchini Bread

  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 cup vegetable oil (you can substitute applesauce for ½ the oil)
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp nutmeg
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups grated zucchini (you can add a little more, I always do!)
  • 1 cup chopped walnuts
  1. Grease two 8 x 4 inch bread pansor 6 mini loaf plans. Preheat oven to 325 degrees F.
  2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
  4. Add dry ingredients to the egg mixture and stir until combined.
  5. Grate zucchini.  Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans.
  6. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.
  7. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!

Photo Credit: auntmasako Via Pixabay



It’s Tomato Time!

tomatoesThere’s a benefit to the fact that it’s late summer — it’s tomato harvest time! But with more than 25,000 varieties available, you may have trouble picking the right type. The following are most likely to be at your farmers’ markets:

Beefsteak tomatoes are great for eating — think on a bacon, lettuce and tomato sandwich or a hamburger. They’re also good for adding to green salads or for just plain snacking. Try eating a juicy beefsteak the way you would a peach or an apple!

Roma, or plum tomatoes are the variety you want to use for cooking because they don’t have a lot of seeds and their skins are thin. They also are meatier than round tomatoes, so they won’t water down your favorite pasta sauce recipe.

Cherry tomatoes have the shape and size of a cherry. They are often sweet, so pop them into a salad or your mouth — they make great low calorie, low sugar snacks (watch out if you bite into them — they squirt!). Slice cherry tomatoes in half and drop them into a saute pan for a quick-cooking sauce.

Grape tomatoes have the oblong shape of a grape and are about the same size. Their skin is a little thicker than cherry tomatoes and their flesh is meatier. Many people feel they are sweeter than the cherry variety. They are growing in popularity because they last longer than cherry tomatoes.

Heirloom tomatoes certainly aren’t the prettiest tomato variety on the market, but they are the tastiest. Heirlooms vary in size and they come in a range of colors — yellow, pink, red, purple, green, orange, and even black. There are said to be more than 3,000 varieties of heirlooms being grown in the U.S. and more than 15,000 known varieties!

Look for plump, heavy tomatoes with smooth skins that don’t have any cracks. They should ‘give’ a little with slight pressure. If you plan to use them within a few days, you can keep them on your kitchen counter or windowsill, but not in direct sunlight! If it will be a few days before you use them, find a cool spot in the house. Never refrigerate tomatoes — it makes them watery and it ruins the flavor.

Take advantage of fresh tomatoes for their taste and for their health benefits. Eating tomatoes lowers cholesterol and blood pressure, reduces the risk of prostate cancer, and regulates blood sugar.

Easy Fresh Tomato Sauce


  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 3 tomatoes, chopped
  • 1 tablespoon tomato puree
  • salt and pepper to taste


  1. In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

Printed From 9/4/2017

Photo Credit: Couleur Via Pixabay