Summer Flowers

August has been described as the gateway to fall. Even though we are still in the full swing of summer, we experience those subtle reminders that summer's days are numbered. Here in the Intermountain West, ninety-plus degree days are on the decline, and the evenings become cooler. As we find ourselves now at the end of the month, the sun has not fully risen as of 6:30 in the morning, and we find the sun setting by 8:00 pm. 
Although some aspects of summer are fading away, I find that the colors of the annual flowers become deeper and richer in August and September. Perhaps it is more of my imagination, but I do enjoy these lingering colors as the countdown to the first frost of the season begins.
This post features another row. This one features the row that Sewing Seeds Quilt Company in New Ulm, Minnesota created for the 2014 Row x Row experience. The theme for 2014 was seasons, and they created a row that featured wool appliquéd flower baskets on reproduction-themed fabrics. Considering that this combination features some of my favorites, it was rather enjoyable to put together. The machine quilting was provided by Utah Valley Quilting. If you look closely, you can see some of the detailed flower motif in the corners of each block and the stippling around the flowers in each basket.
Here we have some avens,

Some daisies, 

Geraniums,

Clematis,

Poppies,

And, carnations.

For fun, I thought I would add a few pictures of some of the flowers in my garden. Each year, I plant a color border around our garden. I hope that you enjoy them. I am grateful for my husband's photography to be able to share them with you.

In light of the turmoil of recent weeks and the ongoing aftermath of Hurricane Harvey, I was hoping to provide some type of uplifting or encouraging words, but I seem to be at a loss. As Solomon reminds us in Ecclesiastes, there is a time for every event under heaven. Presently, it appears that we are in a time of mourning in light of what has been torn down. Perhaps these current events also remind us that our time here on earth is also but a season and that the deepest desire of our hearts lies elsewhere. I will close with King David's sentiments in Psalm 27.

One thing I have asked from the LORD, that I shall seek;

That I may dwell in the house of the LORD all the days of my life,

To behold the beauty of the LORD

And to meditate in His temple.

Psalm 27:4

Zucchini Bread in a Bundt Pan

Ah August. That time of year when garden produce is in abundance, and about everywhere you go, someone has zucchini to offer. The zucchini in my backyard garden isn't exactly thriving, so I was actually glad to find an opportunity to bring home one of these summer squash. By the time I had made my way over to claim mine, only the largest was left. Just the same, I brought it home, peeled and shredded it, and have been making multiple batches of zucchini bread - hence the topic of this post.
Zucchini belongs to the plant family Cucurbitacea, which includes other squash species, pumpkins, and cucumbers. Like other squash, zucchini has its origins in the Americas, however, the development and harvesting of the zucchini, as we know it today, occurred in northern Italy sometime around the second half of the 19th century. Its description first appeared in a publication in Milan in 1901. The first description of zucchini in the United States dates to the 1920s. It is assumed that immigrants from Italy brought seeds with them and began cultivating zucchini after their arrival. 
Although zucchini can grow to be rather large, most are harvested at around 8 inches in length when the flesh and seeds are still soft. Zucchini is most often cooked, however, I have seen some vegetable trays with very young, raw zucchini. Zucchini can be stewed with tomatoes and onions, deep-fried, or baked. Larger zucchini can be sliced, have the seeds removed, and then stuffed with a mixture of meet, rice, and herbs.
Of course, zucchini bread is always a popular option for managing a surplus of large zucchini. Multiple recipes exist, but here is one that we have come to enjoy this summer. I like baking it in the bundt pan mostly for the effect of presentation. It's also pretty easy to slice a small wedge for breakfast or a between meal snack. 

Zucchini Bread

Ingredients:

4 eggs

2 cups brown sugar - If you like it a little less sweet, feel free to decrease the amount of sugar to 1 1/2 cups. Depending on your preferences, you can use regular or dark brown sugar or even a combination of both

2/3 cup oil

2 cups shredded zucchini (I just use the grater attachment on my food processor)

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg 

Directions:

1. Beat eggs together until nice and frothy. I use the whisk attachment for my Kitchen Aid mixer to do this.

If you are using a Kitchen Aid mixer, switch to the regular mixer attachment for the rest of the process.

2. Mix in the sugar and oil at medium speed.

3. Mix in the shredded zucchini at low to medium speed. Don't worry that the batter is rather stringy in consistency.

4. Fold in the dry ingredients. If you have been using a hand mixer, just stir them in with a wooden spoon. If you are using a Kitchen Aid mixer, use a low speed to more closely approximate stirring them in with a spoon.

Prepare the bundt pan by generously greasing the Bundt pan with Crisco and then flouring it. 

Bake at 350 degrees for about 45 to 55 minutes. After baking, place the pan on a wire rack to cool and allow it to cool completely. After cooling, invert the pan on the rack. If the cake doesn't release right away, allow it to sit and let gravity help release the zucchini bread. I've had pretty good luck with this one releasing without too much trouble.

Enjoy! I would imaging that this would taste good with a light cream cheese icing or even with a small scoop of vanilla ice cream on the side. We just tend to eat it for breakfast.