Tag Archives: blueberry

21Sep / 2010

Birthday Flowers

I went shopping for birthday plants this afternoon.

blue cape plumbago

I love the powdery blue of this cape plumbago. Photo courtesy of dbgg1979 via Flickr.

I confess I've always wanted a bougainvillea of my very own since the first time I heard Iron & Wine's "Passing Afternoon." Photo courtesy of digital cat via Flickr.

Butterfly Weed

Not only is butterfly weed beautiful, it's easy to propagate. This time next year my yard will be covered up with butterfly weed---and butterflies! Photo courtesy of Dendroica cerulea via Flickr.

We got a blackberry bush to go with the blackberry bush I got a couple of weeks ago at the local farmers market. There will be some delicious pies, cobblers, and muffins happening next summer! Photo courtesy of the_girl via Flickr.

I've tried unsuccessfully to grow echinacea more times than I can count. If the plant I bought doesn't survive then I'll accept it's just not meant to be. Photo courtesy of Derrick Coetzee via Flickr.

black eyed susan

A lot of people think black eyed susans are weeds. I think those people are crazy fools. Photo courtesy of cygnus921 via Flickr.

We also got bulbs, which we’ve yet to plant.  I’m still working out where to put them in my head.

double daffodil

This picture is the closest thing I can find to the beautiful replete daffodil bulbs we picked up. Photo courtesy of Tobyotter via Flickr.

Ranunculus is one of the most beautiful flowers I can think of. I can't wait for these beautiful blooms next spring. Photo courtesy of Beckwith-Zink via Flickr.

pink double tulip

I love double tulips because they're so much frillier than the grocery store tulips I'm used to seeing. Photo courtesy of chad_k via Flickr.

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04Nov / 2009

Berry Zucchini Bread

I had a few zucchinis hanging out in the fridge just begging to be turned into something delicious before they became mush. Zucchini is my favorite summer squash because it can be used in so many ways. I love it in savory dishes, but I tend to use it more in sweet breads because it adds so much fiber and moisture.

Shredded zucchini--a raw ingredient that can be turned into so many different, delicious things.

Shredded zucchini--a raw ingredient that can be turned into so many different, delicious things.

I used grist.org’s Blueberry Zucchini Bread recipe, which I typically follow very closely because it comes out perfect every time.  Today, however, I didn’t have fresh blueberries on hand so I used a frozen mixed berry blend I had in the freezer.  To make this, you’ll need:

1 1/2 cups white flour
1 1/2 cups whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini (I used about three medium sized zukes)
1 1/4 cups frozen mixed berry blend (blueberries, raspberries, and blackberries)
2 ungreased loaf pans
Preheat oven to 350°.  In a smaller mixing bowl combine dry ingredients: flours, baking soda, baking powder, salt, and cinnamon. Whisk together with a fork and set aside.  In a large mixing bowl, whisk together the three eggs until they’re all yellow and the yolks and whites indistinguishable.  Add the sugar, then beat again until everything is combined.  Add the oil and vanilla and beat until combined (1 cup sounds like a lot of oil, but keep in mind this recipe makes two loaves of bread).  Next, add the grated zucchini and mix well.  Pour half of the flour  mixture into the wet mixture and mix well.  Once everything is evenly distributed, add the remaining flour mixture.  Again, mix until everything is combined.  Fold in the fruit.  (The original recipe calls for fresh blueberries.  I used a frozen mixed berry blend because it’s what I had on hand, but any combination of fresh or frozen berries should work fine here.)  Distribute the batter evenly between the two loaf pans and bake for 50 to 60 minutes, or until they are golden.  To be safe, start checking them around 45 minutes–when a toothpick or fork inserted in the center of the loaf comes out clean, you know they’re ready.  Let them cool for five to ten minutes, but cut them while they’re still pretty hot because they’re wonderful with a generous pat of melty butter on top.
Full of fruit and fiber!

Full of fruit and fiber!

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