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| Zucchini-spice Pancakes |
The zucchinis are maturing in abundance, here!! How about at your place? Have you been bestowed with neighbors' zucchini? Are your plants producing zucchini faster than your family is willing to consume?
This week, we've had zucchini bread, zucchini muffins, zucchini in tomato sauce, sauteed zucchini (with a variety of different seasonings, to change things up), fried zucchini slices, zucchini sticks and dip, raw zucchini in salads, and zucchini-spice pancakes.
Our early apple tree was completely ready for picking this past week. This one produces red, fresh-eating apples. But that doesn't stop us from cooking them. We've had apple-rhubarb cobbler, apple-cinnamon oatmeal, apples sauteed in brown sugar, butter and cinnamon, chopped apples topping cinnamon-sunflower seed granola, as well as crisp, fresh apple slices. They are not good keeping apples, so we're eating what we can, this month. Many years, I chop and freeze some of these apples, for winter baking. This year, the apple crop is sparse, so these will all be eaten by early September.
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| Gingerbread Oatmeal with pears |
And it's also time for the pear harvest. We have 4 pear trees, 2 of which are bearing, 1 early and 1 late. The early pears, the Morettini, set large crops for dwarf trees.
These are the yellow-green pears with a red blush that I showed a large bowl full on my blog early last September. They come off the tree looking perfect, as you'd find them at a farmer's market. But they're not good keepers, so we've been eating pears fresh, as slices, as chunks in fruit and lettuce salads (with a creamy dressing and chopped nuts), and as a topping for gingerbread oatmeal (recipe here).
It sure feels like late summer around here. What are the flavors of the week at your place?
