Comments on: Bread and bounty: Fresh from the summer garden http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/ Hot Stuff from King Arthur's Hearth Tue, 06 Jan 2009 22:12:33 +0000 http://wordpress.org/?v=2.3.1 By: Margy http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3224 Margy Wed, 03 Sep 2008 21:45:07 +0000 http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3224 I can relate to the surfeit of zucchini--every time I think I've picked the last one, I find another one of the little green blimps hiding out under the leaves. My sister and I take the really big ones that are a little too large for the table, split them, scoop out the seeds, and shred the flesh, then freeze it in 1-2 cup freezer bags. At holiday time, we thaw them, squeeze out excess liquid, and make zucchini bread as holiday gifts. A friend gives us sweet corn; this week we blanched, cut off the cob and froze 12 quarts of corn. Yummy at Thanksgiving! Also, between our garden and the farmer's market, made and froze 10 quarts of tomato sauce. The cherry tomatoes never make it to the house--I eat them in the backyard warm from the vine. The tomatoes our local gardens are a little slow this year, but we hopefully expect a bumper crop in September (it often stays hot in Maryland through the beginning of October). I can relate to the surfeit of zucchini–every time I think I’ve picked the last one, I find another one of the little green blimps hiding out under the leaves. My sister and I take the really big ones that are a little too large for the table, split them, scoop out the seeds, and shred the flesh, then freeze it in 1-2 cup freezer bags. At holiday time, we thaw them, squeeze out excess liquid, and make zucchini bread as holiday gifts. A friend gives us sweet corn; this week we blanched, cut off the cob and froze 12 quarts of corn. Yummy at Thanksgiving! Also, between our garden and the farmer’s market, made and froze 10 quarts of tomato sauce. The cherry tomatoes never make it to the house–I eat them in the backyard warm from the vine. The tomatoes our local gardens are a little slow this year, but we hopefully expect a bumper crop in September (it often stays hot in Maryland through the beginning of October).

]]> By: IE FOOD http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3197 IE FOOD Tue, 02 Sep 2008 19:40:13 +0000 http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3197 I love these ideas you come up with can't wait for the next one!!! I love these ideas you come up with can’t wait for the next one!!!

]]> By: Terri http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3176 Terri Mon, 01 Sep 2008 14:13:44 +0000 http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3176 Great ideas! Thanks. I really enjoy the blog. I was even more surprised to see the "Buy" comparison for the Bruschetta being made to a local Italian restaurant in my mid-sized, central Illinois hometown! Small world. Terri <strong>Indeed, Terri small world - I went online and typed in "Bruschetta menu" and grabbed the first reasonable one I could find... The Internet certainly increases our connections to one another, wherever we are, doesn't it? - PJH </strong> Great ideas! Thanks. I really enjoy the blog. I was even more surprised to see the “Buy” comparison for the Bruschetta being made to a local Italian restaurant in my mid-sized, central Illinois hometown! Small world.

Terri

Indeed, Terri small world - I went online and typed in “Bruschetta menu” and grabbed the first reasonable one I could find… The Internet certainly increases our connections to one another, wherever we are, doesn’t it? - PJH

]]> By: elizabeth mooney http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3169 elizabeth mooney Sun, 31 Aug 2008 22:51:53 +0000 http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3169 Dear King Arthur, Your web-site is absolutely fantastic now. It is so easy to find & it explain with photos with explanation. Well done, I got to congratulate you all, Thank you, elizabeth <strong>Thanks for connecting, Elizabeth - PJH</strong> Dear King Arthur, Your web-site is absolutely fantastic now. It is so easy to find & it explain with photos with explanation. Well done, I got to congratulate you all, Thank you, elizabeth

Thanks for connecting, Elizabeth - PJH

]]> By: maryhelen http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3144 maryhelen Sat, 30 Aug 2008 00:28:53 +0000 http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3144 I own a small tearoom/cafe in Texas...and make homemade bread daily and of course you will always have some left...Yes..I have bread crumbs, bread pudding, and I am always looking for things to do with my wonderful homemade bread...Thank you and I will try to make the adjustments with soft white and wheat bread with this recipe...mhranchlady in Texas I own a small tearoom/cafe in Texas…and make homemade bread daily and of course you will always have some left…Yes..I have bread crumbs, bread pudding, and I am always looking for things to do with my wonderful homemade bread…Thank you and I will try to make the adjustments with soft white and wheat bread with this recipe…mhranchlady in Texas

]]> By: Arline Fleming http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3142 Arline Fleming Fri, 29 Aug 2008 22:40:11 +0000 http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3142 Fattoosh needs fresh garlic and a teaspoon of allspice to really have the unusual flavor that makes it distinctive. <strong>Wow, allspice - I'll have to try that next time, thanks, Arline. And of course garlic is always a plus - PJH</strong> Fattoosh needs fresh garlic and a teaspoon of allspice to really have the unusual flavor that makes it distinctive.

Wow, allspice - I’ll have to try that next time, thanks, Arline. And of course garlic is always a plus - PJH

]]> By: Abigail http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3139 Abigail Fri, 29 Aug 2008 17:29:28 +0000 http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3139 Thank you so much. You saved the week-end for us. It is over 100 again. The usual hot hot all summer long weather. I was out of ideas (how much gazpacho and cucumber sou0p can one family eat). Your menu sets us up for the entire week-end. King Arthur to the rescue again. I am so happy I found your site. I am also delighted with the shopping for your flour, ingreds. and equipment. Your loyal, albeit new, fan, Abigail in Northern Calif. Thank you so much. You saved the week-end for us. It is over 100 again. The usual hot hot all summer long weather. I was out of ideas (how much gazpacho and cucumber sou0p can one family eat). Your menu sets us up for the entire week-end.

King Arthur to the rescue again. I am so happy I found your site. I am also delighted with the shopping for your flour, ingreds. and equipment.

Your loyal, albeit new, fan,
Abigail in Northern Calif.

]]> By: cjsmama http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3138 cjsmama Fri, 29 Aug 2008 17:23:51 +0000 http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3138 A tip I learned this summer for keeping the top of your pesto from discoloring -- pour just a thin layer of olive oil over the top of the pesto once it is in the bowl before covering. Works great! A tip I learned this summer for keeping the top of your pesto from discoloring — pour just a thin layer of olive oil over the top of the pesto once it is in the bowl before covering. Works great!

]]> By: Lorraine http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3136 Lorraine Fri, 29 Aug 2008 16:50:04 +0000 http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3136 Here is Florida we have all varieties of zucchini right now. I found little round yellow and green zucchini that are nice and sweet. I made zucchini pancakes with scallion. Delicious and easy. Another seat of your pants recipe; zucchini, scallions, flour, eggs, baking soda, salt, pepper, pinch allspice. Yum. Here is Florida we have all varieties of zucchini right now. I found little round yellow and green zucchini that are nice and sweet. I made zucchini pancakes with scallion. Delicious and easy. Another seat of your pants recipe; zucchini, scallions, flour, eggs, baking soda, salt, pepper, pinch allspice. Yum.

]]> By: breadchick http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3128 breadchick Fri, 29 Aug 2008 00:59:24 +0000 http://blog.kingarthurflour.com/2008/08/28/bread-and-bounty-fresh-from-the-summer-garden/#comment-3128 Darn... and I was going to ship you and Halley some of my bumper crop :-( I have had a huge crop of tomatoes in CT this year so I can send some of those with the zukes if you want?! I'm definitely making some of these wonderful goodies this weekend to go with the pita bread I just made. <strong>No... no... it's the invasion of the Killer Zucchinis! Believe it or not, there was a zucchini on my dining room table when I got home tonight. I don't know which of my friends walked into the house and put it there - no one will fess up, I'm sure... PJH</strong> Darn… and I was going to ship you and Halley some of my bumper crop :-( I have had a huge crop of tomatoes in CT this year so I can send some of those with the zukes if you want?!

I’m definitely making some of these wonderful goodies this weekend to go with the pita bread I just made.

No… no… it’s the invasion of the Killer Zucchinis! Believe it or not, there was a zucchini on my dining room table when I got home tonight. I don’t know which of my friends walked into the house and put it there - no one will fess up, I’m sure… PJH

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