When we’re not jumping in the nearest lake, our summer has been all about food. My daughters (2 and 4) love picking up our farm share, and have become big helpers in the kitchen, and it’s been fun figuring out ways to use up every vegetable, even if it’s not a favorite.
So far, pickles and dilly beans are the reoccurring theme, and I found a great recipe for the zucchini, their least favorite of the farm haul. I left out the espresso powder, because I was making it for kids, and used a bit more zucchini than called for, just to use it up. The result, a delicious treat that the kids, and the rest of the family loved. Recipe: Chocolate Zucchini Bread (from King Arthur Flour)