Farm and Ranch
Sharon Bates: Food from the garden
This past year our group had a demonstration garden in which we grew a wide variety of vegetables: corn, peas, beets, kale, brussel sprouts, broccoli, carrots, yellow squash, zucchini, onions, and tomatoes.
All did really well, and we decided at our last meeting to bring food with everything we grew.
Members brought two kinds of stew, beef and vegetable, pumpkin cake, zucchini bread and green tomato chow chow.
It was delicious and nutritious with the satisfaction of growing it ourselves.
We have started a fall garden but with all the rain lately — no complaints — it’s been a little hard to work it.
It’s amazing that with a little work a garden can produce so much food.
We are fortunate enough to have two gardens this coming spring, one in Cleburne and the other in Burleson.
Anyone is welcome to stop by to see how it’s progressing, and if we are there we will be happy to answer any questions you might have about starting your own garden.
The Cleburne garden is located at Pendell and Davis streets and the one in Burleson is at the Sunset Winery on Interstate 35W.
Sharon Bates is a Johnson County Master Gardener Association Wildbunch Writer.
Zucchini Bread
(from allrecipes.com)
3 cups all-purpose flour 3 eggs
1 tsp salt 1 cup vegetable oil
1 tsp baking soda 2 cups white sugar
1 tsp baking powder 3 tsp vanilla extract
3 tsp ground cinnamon 2 cups grated zucchini
1 cup chopped walnuts
Grease and flour two 8 x 4 inch pans.
Preheat oven to 325 degrees F.
Sift flour, salt, baking powder, soda and cinnamon together in a bowl.
Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture and beat well.
Stir in zucchini and nuts until well combined.
Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes.
Remove bread from pan, and cool completely.
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