Doesn’t seem like the end of summer is just around the corner, but then again, the gray and rain we’ve gotten the past few days helps get over the weirdness of it. Garden clean up will commence this week, we’ll get it all ready for winter and spring planting just in case we do end up staying here.

I made zucchini bread yesterday with frozen zucchini from last year. It just needed to be thawed and well drained. The bread ended up cooking for 80 minutes, but I used half applesauce, half oil instead of all the oil, and 1 cup brown sugar for part of the white sugar. Since I’m now out of frozen shredded zucchini, I’ll concentrate on perfecting the recipe with fresh. To the farmer’s market next Saturday! I need strawberries too, these guys are going through jam like there’s no tomorrow.

Today I’m making pumpkin bread. My 14 year old daughter is going to HIGH SCHOOL after being homeschooled since 6th grade (long story, too long for a gardening/food blog), starting Wednesday, and I want to send homemade goodies with her to help the transition.

I’m also looking for a good pineapple upside down cake recipe that doesn’t use corn ingredients (Alton Brown’s does) or boxed cake mix (cake mix has a place, pineapple upside down cake isn’t it). Anyone know a good one?

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Nancy Bond

I sent you a recipe for Pineapple Upside Down cake using your Contact Me thingy. :) Good luck to your daughter as she starts high school; such a big jump at such a tender age. She’ll be fine. Sounds like you’ve been very busy with the baking — I’m waiting for goodies to make some preserves for Christmas gifts. :)