i make A LOT of zucchini bread. i've found that if i let them get big, 12"-14"+, they have a higher water content which makes for a moister (not sure if that's a word....) bread. my recipe calls for 2 C shredded, i normaly cook 3 breads out of 1 zuke. the breads freeze wonderfuly.
hi all. anybody else from ct? i have a huge garden, potted herbs, and some friut trees. i'm a variety nut, i'd try every one out there if i could, and my eyes are bigger then my garden, lol!
i've got a lot of leaf mold and compost, the soil's pretty good, but i'll try that with a new pack today. it's been three weeks and not one sprouted, though my radishes came up.
i have a really hard time with anything underground (makes me rethink the taters i just planted lol) garlic and...