The beauty and the bane of summer bounty are the kitchen hours required to transform a morning’s abundance into delicious treats. On blue sky, temperature-perfect days just made for hours of pleasure on my screened porch knitting the 4-Day Fireworks KAL sweater, I joined the women of ages past toiling in summer kitchens. Admittedly, my experience was far more pleasant as my work time was spent in air conditioned comfort with good tunes coming from surround sound. Some of the tasty delights will be eaten immediately and some will be stashed in our small deep freeze to be enjoyed on frigid winter days as a talisman against the cold and a sunny reminder that spring will come, even in the North Country.
My Sunday & Monday garden-to-kitchen yield:
- Blueberry Sour Cream Muffins – two dozen regular-sized and 24 minis using a recipe shared by Betty D. from Older Mommy Still Yummy
- 16 Rhubarb Pecan Scones – an annual favorite from Rhubarb Renaissance by Kim Ode
- Two loaves of Chocolate Chip Zucchini Bread – courtesy of Mary Ann H. and the St. Ann’s Parish Cookbook, Olmitz, Kansas; and
- Tsatsiki – The Enchanted Broccoli Forest variety just because we have an abundance of cucumbers and it goes so well with toasted pita bread and Greek seasoned chicken-kabobs.