Lemon Zucchini Bread

I’ve mentioned here on the blog before that my uncle grows vegetables in the community where he lives. When the family gets together, farmer John brings us zucchini, squash, tomatoes, onions, peppers, cucumbers and anything else he decides to grow each season. We pour the bags out on the counter and divide stuff up and it really is a fun part of our family gatherings. Zucchini and corn = summer for me. 

I seem to always go for savory recipes when it comes to vegetables. Salty is my thing and I absolutely hate baking because of the precise measuring.  In fact after making frosted cookies over the 4th of July for my Dad’s birthday and throwing stuff in the kitchen out of frustration – getting flour down the space between the stove and the counter/cabinets, spilling gel food coloring on the granite, having the sprinkle top come off while shaking onto a cookie, rolling out dough for the 20th time to have it tear – I decided that it was too much baking dramz for this girl. I like creating as I go… a little of this, and a little of that.

I started seeing recipes on Pinterest and Facebook for zucchini bread and then found a whole bunch with lemon. I do love me some lemony desserts, so when I saw “added lemon glaze” – I knew I had found my ispiration to get started.

Lemon Zucchini Bread Ingredients

I happened to have all ingredients on hand. This was my first time trying Trader Joe’s Organic Powdered Sugar and it was a success. Love the self-closing pouch, instead of the blue box I normally purchase that poofs powder everywhere when you open it – or is that just me?

I’ve broken nearly every grater I own over the past year – what can I say? I’m a vigorous grater.  I’ve been meaning to purchase a metal box grater, but really don’t want to take up space in my cabinet to store it. All I had available was one of my mircoplanes and I was worried that it would be too fine for the job.

While it was a little mushy, it worked out great. I sailed through the rest of the steps and was super happy with the final results. 

Three hours later – prep time, cook time, cool time, glaze time – I was able to take my loaf into the backyard for a little photo shoot.

It was super awesome when the glazed poured out the holes onto my teak patio table. Ha-ha. 

Yay, it was husband approved and I’m fairly certain could easily become a family favorite if you were to give it a try. The bread was the perfect balance between sweet and tangy. If you or other family members (kiddos) are zucchini haters for some reason, my bet is that you/they would actually still like this bread. It was THAT good.

Foo

 

Lemon Zucchini Bread
Yields 1
This Lemon Zucchini Bread combines zucchini from the garden with fresh lemon to create a delicious light dessert or breakfast/summer treat.
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Prep Time
20 min
Total Time
1 hr 10 min
Prep Time
20 min
Total Time
1 hr 10 min
Ingredients
  1. 1 1/2 Cup all purpose flour
  2. 1/2 Teaspoon baking soda
  3. 1/4 Teaspoon baking powder
  4. 1/4 Teaspoon salt
  5. 3/4 Cup sugar
  6. 1 Cup finely shredded unpeeled zucchini (do not squeeze/dry shredded zucchini)
  7. 1/4 Cup vegetable oil
  8. 1 Large egg
  9. 2 Tablespoons lemon juice
  10. 2 Tablespoons lemon zest (yellow only)
  11. ------------
  12. LEMON GLAZE
  13. 1 Cup powdered sugar
  14. 2 Tablespoons lemon juice
  15. 2 Teaspoons lemon zest
Instructions
  1. In a medium mixing bowl - combine flour, baking soda, baking powder, and salt; set aside.
  2. In a separate large mixing bowl - combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
  3. Add dry ingredients to zucchini mixture; stir just until combined.
  4. Spoon batter into greased loaf pan.
  5. Bake at 350 degrees F. for 50-55 minutes or until golden brown.
  6. Cool in pan on a wire rack 20 min, then remove from pan and cool completely.
  7. Once cool, combine ingredients for glaze and drizzle over bread.
Notes
  1. These would be great as muffins too. I'd adjust the time to 18-20 minutes at 350 degrees F.
Adapted from Lemon Tree Dwelling
Adapted from Lemon Tree Dwelling
Foodiddy http://foodiddy.com/

 

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More About Farms, Food, Flowers, and Friendship

I received a text message last Friday from Carolyn with an invite to a flower design class she had signed up for. Carolyn and I have a love for all things creative and crafty.  Food and home decorating are my thing and food and flowers are hers. It should be noted that she is an amazing baker and loves cooking, sharing recipes, trading cookbooks, trying new restaurants, and attending food themed events with me and I’ve also been known to play with flowers on occasion – helped her with a friend’s wedding flowers, shopped farmer’s market flowers, spent hours at Green Acres and other flower farms and nurseries with her. We support each other’s hobbies and are always on the hunt for new things to explore to expand on them. That kind of friendship rocks and it’s why I always click on links from Carolyn. 

Flower Class at The Feathered Nest

The above graphic appeared on my phone. I was intrigued, so yes, I clicked on the link and after some mild arm twisting (not really), I purchased my ticket to join Carolyn this past Sunday. 

Happy Road Farm – a small, 1 acre, local, family owned, flower farm in Loomis, CA was bringing the best of their summer heirloom flowers to The Feathered Nest – a dreamy/new store also located in Loomis.  I immediately recognized both names as I was already following them on Instagram. @happyroadfarm and @thefeatherednest.store

We started off our adventure with grabbing lunch at The Flower Farm, located in Loomis, CA at 4150 Auburn Folsom Road.

The Flower Farm

Carolyn ordered first and I basically copied her – I’ve been cutting way back on carbs, but fresh ciabatta bread from The Baker and The Cakemaker (a husband and wife owned artisan bread bakery) providing Placer County and surrounding areas with quality handcrafted artisan bread… sounded fabulous.

Hand carved turkey breast, romaine lettuce, tomatoes, red onion, mayonnaise, Dijon mustard and sliced provolone on a warm ciabatta roll (Organic wheat flour, olive oil, water, yeast, sea salt).

I opted for pesto pasta salad as my side and unsweetened iced tea as my beverage. I tasted hints of mint in the pasta salad – it was unexpected and I ended up really liking it.

The Flower Farm Café outdoor seating had shaded areas under willow trees, umbrellas, shade sails and arbors with great views of the pond and garden areas. We chatted about it being a nice place for a bridal shower or birthday celebration. It was the perfect start to our fun day.

We left plenty of time to drive the less than 10 minutes to The Feathered Nest for our class.

We pulled up and immediately wanted to move in. Ha-ha! The building was incredible. I went into full-on blogger mode and walked through the parking lot getting different angles of the building. I half expected to see Joanna and Chip Gaines because of the style. 

As soon as we walked through the front doors, I new I was in trouble. I wanted to purchase everything in the store – from a new dining room table (metal and wood inlay) to gorgeous lamps and a replacement couch for our great room. Since robbing a bank or winning the lottery isn’t in my near future (that I know of) – I had to stick to drooling and snapping inspiration photos. I did find a rug and a really cool throw pillow, but I’m trying to curb my obsession with pillows and switching them out with every trip to HomeGoods or Crate and Barrel. My guest bed has seven pillows, it’s a decorator’s sickness and one I’m having a hard time finding the cure for. 

You can visit The Feathered Nest’s website to learn more about the beautiful store and how three girlfriends decided on making their vision into a reality. 

The Feathered Nest

Carolyn and I gave ourselves a sneak peak into the room our class would take place in – and WOW, the light from the huge windows was perfect. We were surrounded by vibrant colors from all of the flowers and fabric samples – man I would love a room like that in my future farm house. One can dream! The flowers were simply amazing and we were excited to get started. 

Once all twelve attendees arrived, Lisa from Happy Road Farm got started. She talked about how she left her corporate job as a writer – searching to find something that fit better with her family, her passion, and her need for a more flexible schedule. Her house is on an acre and she always felt at peace spending hours in her garden, her happy place. She decided, why not? She started growing more of the flowers she loved and over a year ago – Happy Road Farm was born. (Sounds easy, right? Ha-ha. You can tell it’s a labor of love and growing in a sustainable way, not using pesticides, etc., has been a huge learning process for Lisa and her family as she doesn’t have a farming background.) The farm is not open to the public, as it’s basically her backyard – but they do sell at the Placer Grown Loomis Farmers’ Market, which opens for the season this Thursday, July 12th, from 8am to noon in the Taylor’s Burger & Shake Shop parking lot at 3636 Taylor Road.

VillaSmith, High Hand and Newcastle Produce also have Happy Road Farm flowers on occasion – be sure to check out Happy Road Farm’s Facebook page or Instagram for updates and locations.

It was time to get started. Lisa explained the process using a bird metaphor… perfect for “The Feathered Nest”.

Build your nest: Create the base for your flower vessel. We used mason jars she picked up thrifting. She talked about using greenery – zucchini leaves,  grape leaves, frosted explosion, and different herbs for her nest. 

Let the bird fly: There are no rules. Pick a color scheme and start selecting flowers that speak to you and your personal vision.

Feather in cap: Choose a few show stoppers and carry out the color scheme in little places throughout.

Name that flower – paging Carolyn to the white courtesy phone! Does anyone know what the above flower is? Is it an Ombre Ball Dahlia? I missed jotting down the name.

The Floodlight Dahlia was beautiful – definitely a “feather in cap” type flower. 

Fluff your nest: Once you think you are done, grab a hold of your flowers and fluff them – creating more space in between the stems.

Happy Road Farm

Figuring out when you are done is the real challenge. With so many beautiful flowers in front of you, it’s hard to not keep fussing with the arrangement. “Do you think it still needs a little something, something?” was the theme at the table. 

I apparently think it’s fall with my color scheme, LOL. What can I say? My house is beige, cream, and other neutrals with plants and artwork adding pops of color. I can’t even say my pillow obsession has helped with pops of color as I’m drawn to neutrals and textures when it comes to those. 

I used Kangaroo Paw, Rosemary, Echinacea (with the petals removed – a fun tip from Lisa that I hadn’t thought of), Lisianthus, Strawflower, Zinnia, Celosia and Yarrow in my arrangement and I’m sure I missed a few others. I was trying to be in the moment and some of the names escaped me. I also thought to myself – oh, I’m sure Carolyn will know them all because she’s a big flower nerd. Yep, pretty much the truth. 

We had spools of ribbon and jute to choose from for our finishing touches. I ended up braiding my jute and I liked the way it turned out. 

We enjoyed some beverages and chatted with other attendees as we continued selecting flowers. The Belvoir Fruit Farms Elderflower & Rose Lemonade hit the spot. One of the girls said you can get it at World Market or Whole Foods. I did a little research and Walmart apparently has it too. I’ll for sure be on the lookout. See, see… I mentioned something else foodie in this post. It’s not all flowers. 

After we finished our masterpieces, Lisa invited us to take some extra flowers home for a second vase and we had fun picking those out too. I mostly grabbed more white Lisianthus, Yarrow and Frosted Explosion for my second arrangement. Look at us all cute and bridesmaidy-ish.

Lisa made an arrangement for The Feathered Nest staff to enjoy. She whipped that up in about 5 minutes. 

Image Source: Happy Road Farm Instagram

Such a fun group of ladies. We really enjoyed the class and are already looking forward to the Happy Road Farm Crown Making Class in the fall. Not sure on location for that – this was Lisa’s first class at The Feathered Nest. Also, I’m so sorry for blocking 3/4 of your face Carolyn… my bad. 

I am happy to report that my arrangements made it home safely thanks to Carolyn’s quick thinking and a handy granola bar box. 

Fresh flowers make me smile. Fresh “farm grown with love” flowers brighten my world. Thanks to The Feathered Nest for hosting the class and to Lisa at Happy Road Farm for teaching us things and supplying all of the beautiful flowers and to Carolyn for letting me know that I needed this in my life. 

Another adventure for the books/blog. Do you buy flowers for yourself and your home on the regular? What’s your favorite flower? 
foo

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A day of Holocaust studies, human rights and Solomon’s Delicatessen

Today I took part in The Olga Lengyel Institute for Holocaust Studies and Human Rights (TOLI) and Holocaust Educators Network Summer Satellite Workshop: Crossing Lines – Tools for Teaching Tough Topics. My colleague has been co-facilitating this workshop with another educator from Chico, CA for the past eight years and I’ve had the opportunity to be part of this engaging offering for teachers over several summers.

TOLI Banner

Each year brings new opportunities to connect with amazing educators who are passionate about teaching for social justice and providing students with an understanding of the common threads that connect the exclusion and forced removal of any group of people. Through the lens of the Holocaust, Japanese-American incarceration, the “Secret War in Laos,” and the recent Rwandan genocide, participants have the opportunity to examine the impact of “bystanders” and the power of “upstanders” to change the history of their communities and the world.

TOLI

Our first day included our keynote: The History of Antisemitism: Rescuers, Perpetrators & Bystanders – Carol & Sam Edelman, co-directors, The Center for Excellence on the Study of the Holocaust, Genocide, Human Rights, and Tolerance.

Carol Edelman is a Professor of Sociology at California State University, Chico, and Sam Edelman is a retired Professor of Communications at CSUC. They have been teaching courses on the Holocaust and genocide since the mid 1980’s and Carol continues to offer these classes every semester. Together, they have raised over $700,000 for their center and have been running seminars and workshops all over California for teachers on the Holocaust and genocide.

Sharing cultures and heritage through food traditions and giving each other nourishment through enjoying a meal together is one of the most communal things we can do – worldwide.

“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from the get-go.”- Anthony Bourdain

(It should be mentioned that I was completely gutted to hear the horrible news of  Anthony’s death… I  can’t even begin to estimate how many hours of his stories I’ve watched and re-watched on his various TV shows and online. He was real, he taught me so much about food and brought me to countries and cultures I will never experience in my lifetime. Thank you Anthony for loving food and for delivering your spirit and enthusiasm into my living room and life.)

Today we shared an amazing meal catered by Solomon’s Delicatessen. Educators had the opportunity to learn a little bit about the history of how Solomon’s came about, while filling their plates with items from the delicious “Newish Jewish” deli spread. 

Named after Tower Records founder, the late Russ Solomon, the deli’s menu pays homage to Russ and his legacy. No Music, No Life – became – No Bagels, No Life. Just like Tower Records once was, Solomon’s Delicatessen is a community gathering place where music and culture is celebrated and everyone is welcome. 

Solomon’s Deli opened in the Davis Commons shopping center at 500 First St., Davis, CA in May of this year. Their Sacramento flagship location is expected to open at 730 K St. later this year – they hit some delays with the city, but are plugging along. I’m SO looking forward to the K St. location and will be waiting in line with other supporters when they open their doors. 

 

Solomon's Deli

Solomon’s breads and bagels are made daily through their partnership with Grateful Bread Co. The Challah was soft and airy and I WILL be comparing all rye moving forward… to theirs. 

Solomon's Delicatessen

I’m not kidding, the sliced rye was really amazing – I loved the little kick at the end.

Solomon's Deli

The spread included pickles, pickled onion, smoked white fish salad, egg salad, sauerkraut and horseradish cream. I was told that the white fish salad was a must try… so I did and would definitely order that again.

Solomon's Deli

The salad combined greens, pickled onion, cucumber, red and yellow bell peppers and beets – man I love beets. We had a side conversation about beets and how my husband and other friends think they taste like dirt. Ha-ha – apparently there are a lot of beet haters out there – they must hangout with the Brussels sprouts haters on the corner of no sense of adventure and you obviously haven’t had them prepared correctly.

Solomon's Deli

The corned beef, and pastrami was out of this world. Best I’ve ever had… the smokiness of the pastrami will be etched into memory for a long time. A slice of that with the spicy mustard on rye – yes please!

Solomon's Deli

The roasted turkey paired great with the black salt bagels.

Solomon's Delicatessen Desserts

Solomon's Deli

While my brain was left with a million thoughts and questions swirling around after discussing such a horrific topic and time in history, my body and soul were nourished with tasty Jewish food, new friendships and important connections.
Foo

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