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8/21
1998
128 Detroit Jewish News
,A
Catc4 Tae Best
Medgic Reviews 1,1
,N eNtertaiossieNt J`
August's bounty overruns
our stores and gardens,
and makes wonderful
delights for our tables.
fruit-like, sweet and juicy, served with -
a sprinkling of salt.
Hungry for recipes to use and use
up bumper crops of peaches, toma-
toes, zucchini and cucumber? Harvest
these and add them to your summer
eating repertoire.
ANNABEL COHEN
Special to The Jewish News
T
wo sure signs a fruit or veg-
etable is in season in your
area: it's abundant and it's
cheap.
The wonderful food columnist and
cookbook author Molly O'Neill once
wrote that zucchini are the embar-
rassment of August, so many, so big
and often so bland. The same can be
said for peaches. And cucumbers.
And tomatoes. The list goes on and
on. These, and other vegetables and
fruits smack of hot weather's impend-
ing demise and the start of fall. No
wonder we snatch them up and eat
them like they're going out of style;
they are — at least until next sum-
mer.
There's only so much we can eat of
these summer staples. Raw, that is. So
it stands to reason we're constantly
looking for new ways to incorporate
them into our menus so as not to be
the same old, same old.
Cucumbers are zucchini's kissin'
cousins. Consequently, they look
alike. The similarity ends there. They
are available year round, but the local
stuff is in profusion right now.
Cucumbers are the air-conditioning
ingredients of many dishes. They're
refreshing enough to temper hot cur-
ries in their native India, and are sta-
ples in many Chinese dishes. They're
also the No. 1 accompaniment to
salmon.
Quickly sliced or diced, cucum-
bers make excellent last-minute toss-
ons for salads, soups, veggies and dip
or any sandwich, as a substitute for
pickles..
Unlike zucchini, which can be
eaten at various stages of growth —
from the flower to the tiny baby veg-
etable to the mammoth varieties as big
as your leg this time of year — peach-
es are best devoured right now when
they're "just so." A ripe peach in
August is divine, eaten right out of
hand with sweet juices running down
your arm.
The same goes for tomatoes. We
can get tomatoes all year long — some
even decent, grown on stems, in
bunches like grapes. But tomatoes are
indescribably ambrosial in August;
Zucchini bread.
SPICY ZUCCHINI BREAD
Zucchini is the over-achiever of the
vegetable world. Anyone's who has
every grown it in their garden will
expound on how they can't give it away
fast enough. The answer to this is cook
it up in recipes like this zucchini bread,
which freezes great, and eat it when
you're missing its abundance.
Or try the following lamb dish with
another season's favorite, peaches.
3 eggs
1 cup vegetable oil
1 1/2 cups sugar
1 tsp. vanilla extract
2 cups, packed, shredded zucchini ,
(about 2 large zucchini)
2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
Preheat oven to 350 degrees. Grease
a 9 x 5 loaf pan. Combine eggs, oil,
sugar and vanilla in a large bowl and
beat until thickened and pale yellow.
Add zucchini and mix until combined.
Combine flour, baking soda, baking
powder, salt and cinnamon. Stir with a
fork to combine. Pour this mixture into
the egg/zucchini mixture and fold to
combine. Pour into the greased loaf pan.
Bake for 60 to 75 minutes, until the top
is browned and a toothpick inserted int
the center comes out clean. Cool for 20
minutes before removing from the pan.
Run a knife around the entire edge of
the bread. Turn the pan over and slowly
ease the bread out of it. Wrap in plastic
wrap when cool.
PLENTIFUL PRODUCE on
page 130