Summer Harvest

This is the time of year in Spokane, when our local gardeners are harvesting an abundance of Cucumber and Zucchini Squash. It almost seems they are begging friends, neighbors and co-workers to help take them off their hands. Kathy is one of our most prolific vegetable gardeners. When she's not creating art, apparently she's attending her garden. I thought it would be timely to share a couple of our favorite recipes to help unload some of these excess veggies.
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Debbie's Zucchini Bread

• 3 eggs
• 1 tsp. Baking soda
• 1 C. oil  (I use light olive oil)
• 3 C. Flour
• 2 1/2 C. sugar
• 3 tsp. cinnamon
• 2 C. grated Zucchini
• 1/2 tsp. baking powder
• 1 tsp. salt
• Chopped walnuts

Beat eggs and add oil. Add sugar slowly. Mix in zucchini and vanilla. Add sifted flour, salt, baking soda, baking powder, cinnamon. Stir in nuts.

Prepare loaf pans with Pam spray and coat with flour. Bake a 325 degrees for approximately 70 minutes. Test with toothpick for doneness. Makes 2 loaves.
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Jackie's Cucumber Salad

• Cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for a least 1 hour.

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