Quite a few of our small tomatoes ripened up recently, and I actually got a decent harvest! There's been so much moisture that unfortunately we had as many or more that cracked on the vine or developed end rot, but with this crazy summer I'll take what I can get!
We ate a few of these in burritos, a few on avocado toast and then the rest went into a batch of my favorite tomato sauce.
We also got several zucchini and yellow squash out of our garden recently. My favorite ways to use these are: ratatouille, veggie lasagna, stuffed zucchini boats, chicken and summer vegetable tostadas and, of course, zucchini bread! We use my brother-in-law's mom's recipe. It's a show-stopper!
Mama Spears' Zucchini Bread
"Wet stuff": 3 eggs, 1 cup salad oil, 3 tsp vanilla, 2 cups peeled and grated zucchini
"Dry stuff": 2 cups sugar, 3 cups all-purpose flour, 1 tsp salt, 3 tsp cinnamon, 1 tsp baking soda, chopped nuts (to taste)
"Wet bowl": Beat eggs, sugar, salad oil and vanilla. Add zucchini.
"Dry bowl": Sift flour, add cinnamon, baking soda, salt and mix well.
Add dry bowl to the wet bowl, slowly. Grease baking pans (8x4x2.5) and add mixture. Bake at 325 for 1 hr or so, until a toothpick comes out clean. Makes 2-3 loaves.