from the garden(s) to the plate


fresh basil, cherry tomatoes, cucumbers from our garden find themselves in a chilled gaspatcho,
eggplants and lettuces from a local farmer's gardens make their way onto homemade sourdough "burger" buns,
and enormous courgettes from sophie and tim's garden are savoured in many meals, including one generous loaf of zucchini bread.

~ the cure-all (almost) fragrant zucchini bread ~
especially for the morning after a shocking nights sleep... in thick slices with a generous spread of fresh butter.

you will need:
2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice
2 tablespoons poppy-seeds
2 eggs
1/2 cup olive oil (sunflower or walnut)
1/2 cup unsweetened yoghurt
3/4 cup sugar
zest of one lemon
1 1/2 cups firmly packed grated fresh zucchini
1/3 cup roughly chopped walnuts
1/4 cup roughly chopped shelled pistachios
(handful of above nuts chopped finely for sprinkling on top)

Preheat oven to 180'c. Grease or line a large loaf tin. In a big bowl mix together flour, salt, baking soda, baking powder, spices and poppy-seeds. In a separate bowl whisk together eggs, oil, yoghurt, sugar and lemon zest - pour into bowl with dry ingredients and stir until well combined. Fold in zucchini and nuts then transfer mixture to prepared tin and bake until rise, deep golden in colour, and a skewer inserted into the middle comes out clean - approximately 45 - 60 minutes. Cool in the tin before serving... if you can wait that long!

Now I wonder, what are you eating from your (or someone else's) garden at present?