Saturday, July 7, 2018
The best thing out of a garden in my opinion are tomatoes. I have several varieties growing with some old and some new to me. My grandparents raised Jet Star tomatoes and I can still taste those tomatoes warm from the garden. My husband's grandparents raised Arkansas Travelers, this tomato will bear until frost. In addition to the old favorites I also have a few heirloom varieties. One of the heirloom varieties are Big Zebra, a green tomato with darker green stripes that is great tasting. My husband has to close his eyes when eating them though. He likes a tomato to be red and that is all there is to it. The other heirloom I have in this picture is the Old German and it is yellow with pink spots throughout and tastes similar to the Arkansas Travelers. I have some Cherokee Purple growing too but they are not pictured because they aren't quite ready for picking. No matter what variety of tomato you raise, plant a tomato plant and you will be so pleased with yourself and the best tomatoes in the world.
I like tomatoes semi-pure, meaning salt and pepper only. This is What's Cookin (not) on Beaty's Creek today.
My husband does not care for zucchini too much but he does like this bread with cream cheese on it. This bread keeps well in the fridge and taste so good cold! This is What's Cookin on Beaty's Creek on this beautiful morning!
3 cups all purpose flour
1 t salt
1 t baking soda
1 t baking powder
1 T cinnamon
1 1/2 cups oil
3 cups sugar
1 T vanilla
2 cups finely grated zucchini
1 cup chopped walnuts (optional)
Sift dry ingredients together. Beat eggs and sugar together until creamy looking and now add oil and vanilla. Now is the time to add dry mixture a cup at a time until all is added. Add zucchini and nuts. I baked mine in loaf pans and this recipe will make 3 loaves. Bake at 325' for 1 hour. Let cool completely before removing from pans.