What do we do with all of the zucchini?

First it was strawberry season… pies, jams, shortcakes…not a bad few weeks.

But now it’s zucchini season, and getting my family to eat all that my garden is producing is getting trickier and trickier.

This is where good friends and good bakers come in! Thank you to my good friend Karen, who mentioned this recipe just as my uncle was in town from Colorado and I was in charge of dessert for the party. We ate almost the whole thing! That’s one zucchini down, and only about 20 more to go…


Zucchini and Blueberry Cake (with Lemon Frosting!)

Preheat oven to 350 degrees and grease and flour two 8″ round baking pans.

In a large bowl, mix together these dry ingredients: 3 cups flour, 2 1/4 cups sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1 tsp salt.

Add these wet ingredients to the dry ingredients and mix until combined: 3 eggs, 1 cup vegetable oil, 3 tsp vanilla, 2 cups finely shredded and well drained (I patted mine with a paper towel to get most of the water out) zucchini, and 1 pint of fresh blueberries (save a few blueberries for the top of the cake). Divide batter between the two cake pans and bake for about 40 minutes. Let cakes sit for about 20 minutes before frosting.

Frosting (Karen recommended that I only put frosting between the layers and on top of the cake–skip the sides): Combine 1 cup of room temperature butter, 3 1/2 cups powdered sugar, the zest of 1 lemon plus its juice (about 2 Tbsp), 1 tsp vanilla and 1/8 tsp salt. Frost cake, sprinkle top with reserved blueberries and enjoy!!!



Strawberries, strawberries and MORE strawberries!

Are you familiar with that Bugs Bunny cartoon…the one where Yosemite Sam is stuck on the island with nothing to eat but coconuts?

“Coconut pie…coconut stew…fresh coconut milk… New England boiled coconut…. I’ze SICK of coconuts!!!”

That’s how we are with strawberries this week in the Kosich house. A few years ago, I planted a couple of small strawberry plants under the yarn shop sign. Well…


Strawberries are now taking over my life!!! it’s not a bad thing. I love strawberries, but my family is starting to sound a bit like Yosemite Sam. “Strawberries…again?!!!”

I have made jam, smoothies, and LOOK! Here is a Strawberry Key Lime Pie I made for Father’s Day–with the recipe to follow. Hope you all are making the most out of strawberry season too!


Strawberry Key Lime Pie

Ingredients: 1/2 pound strawberries, hulled and finely diced, 1/2 cup plus 1 Tbsp sugar, 3 Tbsp cold, unsalted butter, 2 whole eggs-beaten, 1 sleeve of honey graham crackers, 1/2 stick (1/4 cup) of unsalted butter-melted, 5 egg yolks, 1/2 cup of key lime juice, 1-14oz can of sweetened condensed milk, whipped cream

Instructions: Combine strawberries, 1/2 cup of the sugar, the cold butter and the whole eggs in a pot over medium heat. Stir constantly until thickened, being careful not to scramble, 8-10 minutes. Pour through a fine mesh strainer and cool Refrigerate the strawberry curd for at least 1 hour.

Heat oven to 375. Add graham crackers and 1 Tbsp sugar to a food processor and process until finely ground. pour in melted butter and process until well combined. Transfer to a 9 inch pie plate and press into bottom and sides. bake at 375 for 15 minutes. Cool slightly.

Reduce heat to 350. In a bowl, beat egg yolks, lime juice, condensed milk, and strawberry curd until smooth. Pour into pie shell and bake at 350 for 15-20 minutes, until set (it took my pie a good 5 minutes or so longer to set, just so you know). Cool, then refrigerate at least 2 hours or overnight.

Top with whipped cream and serve to friends and family (or in my case, my dad–Happy Father’s Day!!!)