It was August when Trevor and I moved to Portland. The sun was shining in a way that made me doubt Portland could ever be cloudy and drizzly for a good eight months out of the year. And it was peak zucchini season. We walked by a bus bench on the way to explore our new neighborhood and noticed a plastic grocery bag sitting on the bench. When we returned home, the bag was still sitting there. Curiosity got the best of us and we opened it up to discover a bag full of gorgeous green zucchini. And a desperate note: Please take. So we did.
Summer squash season is still going strong at Persephone Farm, so we had a large selection this week. I grabbed a few extra to make this wonderful snack bread. I did “unlighten” it though. I didn’t have applesauce on hand so I increased the grated zucchini to 2 cups, upped the oil to 1/3 cup and added 3 tablespoons of light sour cream. I also swapped 1 cup of all-purpose flour for 1 cup of Bob’s Red Mill Whole Wheat Pastry Flour. It still was moist and delicious
I’ve still got more squash in my fridge, so later this week I’ll post my Zucchini Slaw recipe that I developed after tasting a wonderful salad at a bakery in Corvallis, Ore.
I'm Denise and I live in Portland, Ore. I started this blog because my husband took an extra job working Persephone Farm's stand at the PSU Farmers' Market, so we can get fresh, organic produce for free. We'd normally spend $40 to $60 a week at the Farmers' Market. So I’ve decided to document our attempt to work in as much produce from Persephone Farm in Lebanon, Ore. into our diets and thereby reduce our food expenses. I’ll post photos of meals, detail what ingredients are from Persephone Farm, tell which cookbooks we’ve used — or jot down the recipe if it’s one from our repertoire.