oh Flora, what is a Garbanzo or Chick Pea called over there? My friend and I were on the phone and I was teasing him about taking him on an American Vegetable tour when he comes in September. Apparently some veggies are named differently over there. Chick Pea is Chick pea That's right, they have aubergines and courgettes.... egg plant and zuke I remember being in a supermarket in the UK with an American med student and ozzie Physical therapist, and a huge but good natured debate that went on for hours, well into pub time! alcohol help but basically our dispute was courgette in UK, Zuke in USA (can't even spell it) and baby marrow in OZ! American miss out on the greatest of UK fav veg Runner beans which I assumed moving here last year, was a Europian veg, looked it up and found it was native of New England where I am living! the scarlet runner is old fashioned, furry and get tough and stringy quickly, I like polestar smooth not stringy or tough until very old, prolific, and I shudder to tell you where you can get them, incase I can't buy any next year! also people in the know in the UK call broccoli calabrese, but broccoli that is so amazing it ranks with asparagus is purple sprouting broccoli ! I will share but trust me I will be upset if I can't get any, Thompson and Morgan, sold out at the mo on PSB.

I definitely agree with the cornbread casserole. Wyatt's Cafeteria (might have been local chain?) used to serve a yellow squash dressing that was wonderful. I don't have the recipe in front of me, but do a search for Wyatt's Squash Casserole or Wyatt's Squash dressing and the recipe will come up. I've also substituted pepper jack for the cheddar at times, or did a combination. This casserole/dressing also freezes well, both cooked and uncooked, but I prefer to precook it so that it only needs to be reheated as long as it takes to get hot through and through. I buy disposable aluminum casserole pans for my freezer meals. So easy. I make several of these casseroles at one time, so the mess is only once! I love squash now.I used to order this at the cafeteria at a time when I didn't even like squash! Jill

I found this online. Does it look right? Zucchini Bread In a culinary context, zucchini are treated as vegetables, which means they are usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower. Zucchini, like all summer squash, have their ancestry in the Americas. While most summer squash, including the closely related cocozelle, and marrow, were introduced to Europe during the time of European colonization of the Americas, the zucchini is European in origin, the result of spontaneously occurring mutations. In all probability, this occurred in the very late 19th century, probably near Milan; early varieties usually included the names of nearby cities in their name. The alternate name "courgette" comes from the French name of the fruit. The first records of zucchini in the United States date to the early 1920s. It was almost certainly brought over by Italian immigrants, and probably first emerged in the United States in California. One of the most popular ways to prepare zucchini is grated and incorporated into a bread, not unlike banana bread. In this version, draining and squeezing the zucchini makes it less moist than most, and it is less sweet. Eat it with or without butter. The green flecks call to mind its zucchini origins. 1 pound zucchini (approximately 2 cups) Salt (to help draw water from the zucchini) 2¾ cups flour 1½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon ¼ teaspoon freshly ground nutmeg 3 eggs 1 cup sugar ½ cup vegetable or canola oil ¼ cup unsweetened applesauce (optional) Zest of one lemon 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 1 cup chopped walnuts or pecans (optional) Wash, trim, and coarsely grate the zucchini. Lightly salt the zucchini and let it sit in a colander for 30 minutes to an hour. Squeeze the zucchini dry. You should have about 2 cups of zucchini. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and ½ teaspoon salt. Beat the eggs, sugar, oil and/or applesauce (optional). Mix in the lemon rind, lemon juice, and vanilla. Add the dry ingredients and beat until just combined. Over beating will toughen the bread. Stir in the zucchini. Add the nuts, if you wish. Pour the batter into a greased and floured 9x5-inch loaf pan, and bake in a preheated 350° oven for 50-60 minutes. To test for doneness insert a toothpick, knife or skewer into the center of the zucchini bread. If it pulls away clean, then the zucchini bread is done. Cool the zucchini bread in loaf pan for 15 minutes then remove to a wire rack to finish cooling or serve. The zucchini bread may be frozen for up to 3 months or double wrapped and stored at room temperature for several days. recipe by: The Victory Garden Cookbook yields: One 9x5-inch loaf. prep time: 25 min , active and 30 minutes, inactive total time: 0 About 1 hour 30 minutes plus cooling notes: To make a lower fat version of this recipe use 1/4 cup unsweetened applesauce and 1/4 cup vegetable or canola oil.

This is my go to zuke bread recipe. It never fails. I copied it out of a cookbook in 1988 after planting 9 zuke plants in my first garden. I modified it slightly to my taste, but the basic recipe never lets me down. It works well baked in small coffee cans too. Citrusy Zucchini Bread 3 eggs 3/4 cup vegetable oil 1 1/2 cups sugar 1/2 tsp lemon or orange extract 1 tsp lemon or orange zest 1/2 tsp vanilla 2 cups grated or shredded zucchini, drained a bit if very wet 2 1/2 cups un-sifted flour 1/2 cup wheat germ (optional, but better with it) 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp ginger 1 tsp baking soda 2 tsp baking powder 1/2 cups chopped walnuts (or nuts of your choice, or none at all) Beat together eggs, oil and sugar; beat in extracts, zest and zucchini. Mix dry ingredients in a separate bowl; stir into wet ingredients and add nuts. Turn into two small, buttered loaf pans and bake at 350 degrees for 1 hour. Cool in pans until loaves can be removed easily, then finish cooling on wire rack. These loaves freeze well.