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Old July 29, 2015   #16
barefootgardener
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Striata D Italia Zucchini .. Early morning picking. The zucchini keep on producing even with this heat wave we have had lately. Pick young, and fry it, and it is delicious.. Medium size makes some good bread!

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Old July 29, 2015   #17
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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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Old July 29, 2015   #18
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Of course I had to cut into it while it was still warm! Moist and yummy! I put in plenty of grated zucchini. I do not strain it. It helps keep the bread moist

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Old July 29, 2015   #19
barefootgardener
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Quote:
Originally Posted by JamesL View Post
Ginny,
Don't you dare post more pictures. You are killing me!
Now I am hungry - off to the kitchen but I already know I won't find anything as good looking as that sandwich....
You know you want me too!! You to JamesL..
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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Old July 29, 2015   #20
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Ginny can you freeze cobbler?
There is no way I can eat the thing all at once.

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Old July 29, 2015   #21
barefootgardener
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Ginny can you freeze cobbler?
There is no way I can eat the thing all at once.

Worth
Worth it should be fine to freeze the leftovers. You did use asorbic acid on your fruit so that will prevent your peaches from turning brown, and your unleavened pie crust is ok to freeze. Is your filling thick? If it is then that will help prevent the filling from becoming too runny from the freezing and thawing.

Ginny
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Old July 29, 2015   #22
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It is actually a leavened crust like a cobbler.

Worth
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Old July 29, 2015   #23
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Originally Posted by barefootgardener View Post
Striata D Italia Zucchini .. Early morning picking. The zucchini keep on producing even with this heat wave we have had lately. Pick young, and fry it, and it is delicious.. Medium size makes some good bread!


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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Old July 29, 2015   #24
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It is actually a leavened crust like a cobbler.

Worth
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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Old July 29, 2015   #25
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Thanks.
Worth
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Old July 29, 2015   #26
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Of course I had to cut into it while it was still warm! Moist and yummy! I put in plenty of grated zucchini. I do not strain it. It helps keep the bread moist

I gained weight just looking at these. Outstanding!
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Old July 30, 2015   #27
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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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Old July 30, 2015   #28
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Ginny,
Thats a big tomato! All your food looks delicious, especially the zucchini bread
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Old July 30, 2015   #29
barefootgardener
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Ginny,
Thats a big tomato! All your food looks delicious, especially the zucchini bread
Thank you Pauldavid. And Thank's JamesL..The zucchini bread is very good and moist.. Today I am making stuffed zucchini boats. I will cut them in half length wise, hollow out some seeds and fill with ground beef, top with tomatoes, onions and fresh mozzarella.. Bake.. Many ways to use up all that the zucchini


Ginny

Last edited by barefootgardener; July 30, 2015 at 02:20 PM.
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Old July 30, 2015   #30
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Originally Posted by Father'sDaughter View Post
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!
Thank's, Father'sDaughter!
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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