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#16 |
Tomatovillian™
Join Date: Mar 2007
Location: Michigan Zone 4b
Posts: 1,291
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#17 |
Tomatovillian™
Join Date: Mar 2007
Location: Michigan Zone 4b
Posts: 1,291
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With an abundance of zucchini pouring in, I have been wanting to make zucchini bread. Our temp's have been in the low 90s since last week. Who wants to turn the oven on?? Well, the temps are down in the high 80s today (haha), so woke up extra early to make the bread before doing the chores in the garden and around the farm. I made a couple loaves with a crumble topping.
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#18 |
Tomatovillian™
Join Date: Mar 2007
Location: Michigan Zone 4b
Posts: 1,291
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#19 | |
Tomatovillian™
Join Date: Mar 2007
Location: Michigan Zone 4b
Posts: 1,291
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![]() I really like Rebel Yell. The first two I picked were only 8 oz. The flavor was not as pronounced. The next couple I picked were in the 12 oz. range and the flavor was much better. It has a nice balanced taste. I am still waiting for that WOW factor..I have a plant in the GH, and also a couple in my garden. They are both producing about the same. The one RY in the GH is loaded right now. Just waiting for more to blush. ![]() Ginny Last edited by barefootgardener; July 29, 2015 at 01:19 PM. |
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#20 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Ginny can you freeze cobbler?
There is no way I can eat the thing all at once. Worth |
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#21 | |
Tomatovillian™
Join Date: Mar 2007
Location: Michigan Zone 4b
Posts: 1,291
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![]() Ginny |
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#22 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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It is actually a leavened crust like a cobbler.
Worth |
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#23 | |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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![]() Quote:
Striata d'Italia is the zucchini that never quits! I've harvested them right into October up here in the northeast! Great pictures -- keep them coming! |
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#24 |
Tomatovillian™
Join Date: Mar 2007
Location: Michigan Zone 4b
Posts: 1,291
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OK.. You have a biscuit type topping then...
The leavened is fine to freeze also since you already baked it.. ![]() Pie crust and biscuit type crusts are both fine to freeze . Unleavened is fine to freeze before or after baking. |
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#25 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Thanks.
Worth |
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#26 |
Tomatovillian™
Join Date: Nov 2011
Location: Long Island NY
Posts: 1,992
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#27 |
Tomatovillian™
Join Date: Mar 2007
Location: Michigan Zone 4b
Posts: 1,291
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I picked this Winsall Tomato today!!. It weighed in at 27 ounces!! I picked it as soon as it started to blush real good so the birds would not get to it before I did. I put it in the GH to finish the ripening process..This is my largest tomato so far, and I have been keeping a close eye on it! It is also my first time growing it. Cant wait to taste it! The other tomatoes on the plant are less than half this size so far.
Ginny ![]() Last edited by barefootgardener; July 30, 2015 at 12:56 AM. |
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#28 |
Tomatovillian™
Join Date: Mar 2015
Location: NE Louisiana, Zone 8A
Posts: 1,179
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Ginny,
Thats a big tomato! All your food looks delicious, especially the zucchini bread ![]() |
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#29 | |
Tomatovillian™
Join Date: Mar 2007
Location: Michigan Zone 4b
Posts: 1,291
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![]() Quote:
![]() Ginny Last edited by barefootgardener; July 30, 2015 at 02:20 PM. |
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#30 | |
Tomatovillian™
Join Date: Mar 2007
Location: Michigan Zone 4b
Posts: 1,291
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![]() It is going gangbusters for me right now. I have three lovely plants, so I have daily pickings. I have not been able to grow zucchini's very well over the last few years. Never had a problem before. Will definitely keep growing this one. It has great flavor also.. Ginny |
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