The days are longer and the sun is shining. It’s time to think about a summer vegetable garden and what to plant. So what grows best here in the Pacific Northwest?
Well, now is the time to plant those pole beans. Have you ever made a pole bean tee pee? It’s a great way to keep the growing beans contained. Be sure to plant in full sun for optimal harvesting and pick them when they are small and tender! And if you have some picky kiddos then try planting bushing “purple beans” that magically turn green when you cook them – that’s pretty fun!
Learn to make a great pole bean tent and more from Garden Therapy!
Next on my best of list is zucchini – it’s easy to grow! My mom used to make these tasty little zucchini cakes topped with a fresh tomato sauce and a dollop of sour cream. Or these days try it with Greek yogurt. Have you ever had a Chocolate Zucchini Cake? I’ve got a recipe for you!
Next on the must to-plant list are sweet 100 tomatoes – this variety loves our NW weather. And there is nothing like going out to the garden and popping them right of the vine into your mouth. I also love them skewered, rubbed with olive oil, seasoned and then grilled till lightly charred and served as a side dish or served atop a grilled steak.
My last bit of advice is to be sure plant to a few greens. Arugula is a great addition to any garden. And rainbow chard, in hues of pink, yellow, red and white will grow bountifully, keep trimming it to the base and it grows all season!
So time to get down and dirty in the garden! –Kathy
Chocolate Zucchini Cake
Makes 1 bunt cake – about 10 – 12 servings
Cake
1/2 cup soft butter
1/2 cup vegetable oil
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp. vanilla extract
1/2 cup buttermilk
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup chopped walnuts
2 cups coarsely grated zucchini
1 cup semisweet chocolate chips (6 oz. wt.)
Glaze
1 cup semisweet chocolate chips (6 oz. wt.)
1/4 cup whipping cream
2 Tbsp. strong brewed coffee or espresso
Preheat oven to 350 degrees F.
In a mixer cream together the butter, oil and sugars. Beat in the eggs, vanilla and buttermilk.
Sift together the dry ingredients. Mix into the creamed ingredients a little at a time until incorporated. Stir in the walnuts, zucchini and chocolate chips.
Butter and flour a large (10-cup) Bundt pan and pour in batter. Bake for approximately 1 hour and 15 minutes or until a toothpick inserted in cake comes out clean.
Let cake stand in pan for 5 minutes or so then remove from pan and place cake on a rack to cool completely.
To make the glaze: In a small pan heat the chocolate, cream and coffee over low heat till smooth and just melted. Pour over cake. Let set 15 minutes before serving.
Recipe by Kathy Casey Food Studios® – www.KathyCasey.com
