Northern & Central Midwest

July, 2001
Regional Report


Recipes from a Kitchen Garden
Recipes from a Kitchen Garden and its sequel More Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff (Ten Speed Press, 1994 & 1995; $12) are two books that are dog-eared and scribbled in in my kitchen. These books are indispensable when produce is maturing because recipes are listed in alphabetical order by vegetable. So, if you have too many tomatoes or eggplants, the authors give you a dozen recipes in which to use your bounty. The recipes are concise, mostly low-fat, not always simple, but always delicious. My kitchen wouldn't be the same without them.


Billy Tom's Zucchini Oatmeal Nut Bread
Okay so you're producing more zucchini than ants on a peony flower bud. What are you going to do with it all? Well, here's a tasty recipe that helps you use some of that vast quantity of cucurbit.


3 eggs

1-1/2 cups sugar

1 cup vegetable oil

1 tablespoon vanilla

1 cup quick oatmeal

2 cup flour

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

2 cup unpeeled, raw, grated zucchini

1 cup chopped pecans

1 cup chopped raisins (raisins are optional, and

you don't have to chop them)


Beat together eggs and sugar. Add salad oil and vanilla. Mix oatmeal, flour, cinnamon, baking soda, salt, and baking powder together. Pour into sugar mixture and mix thoroughly. Add zucchini, pecans, and raisins. Pour into two greased and floured 4 by 8 inch loaf pans. Bake at 350oF for 1 hour.

Makes 1 loaf

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