Three huge summer squash in the latest share seemed daunting at first. But the yellow squash became part of a pasta sauce, and the striped zucchini will become part of a chili soon. The other giant zucchini? Ideal for zucchini bread. I used a different recipe this time, taken from here.
Perfect after dinner on a rainy fall evening, I spread some plum jam on top. But butter would have worked, too. It was so light and moist, and almost savory (I only had about 2/3 cup of brown sugar on hand), the jam made it a dessert. This recipe turned out perfectly. If I make it again, I’ll probably keep the sugar at 2/3 cup.
Rhubarb Season 