{"id":2527,"date":"2018-09-06T17:09:56","date_gmt":"2018-09-06T17:09:56","guid":{"rendered":"http:\/\/thewanderingrumpus.com\/?p=2527"},"modified":"2018-09-07T14:29:01","modified_gmt":"2018-09-07T14:29:01","slug":"cooking-through-cultures-farm-to-table-zucchini-bread","status":"publish","type":"post","link":"https:\/\/thewanderingrumpus.com\/index.php\/2018\/09\/06\/cooking-through-cultures-farm-to-table-zucchini-bread\/","title":{"rendered":"Cooking Through Cultures: Farm To Table Zucchini Bread"},"content":{"rendered":"

Our most recent road trip to our family farm<\/a> in East Tennessee brought on a whole new experience in this magical place – farming! The land has not been used for farming (with the exception of my moms flourishing vegetable gardens) since we\u2019ve enjoyed the property for over 20 years, but due to some invasive species growth, last year, my mom and I met with a local farmer to \u201crent\u201d out some of our land to grow crops. And, about a year ago, they began clearing the fields to grow. <\/span><\/p>\n

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Over the course of the year, we\u2019ve witnessed the farmers and field hands clear the fields (including all of the invasive plants that were taking over) to reveal lush, beautiful soil, plant and weed the fields and last weekend we got to watch them pick – and pick ourselves! I love that my girls get to witness how food is grown, they get to observe the fields grow and produce – from seed to plant – they get to hear and interact with the workers who whistle songs and wave as they pick and haul truckloads of fresh produce to stores in the southeast – right from our very own farm! My mom likes to tell them we are playing a small part in feeding the world.<\/span><\/p>\n

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There are beehives that have been brought in to pollinate the crops and if you quietly stand among the fields, you can hear the hum of the bees working too. There is an irrigation system that brings water from different sources on the farm that the girls and their dad inspect and discuss how it works. The crops extend as far as the eye can see and the hunt for the perfect zucchini brings the girls’ tons of laughter – and a bit of healthy competition. It also brings a desire to try and taste their harvest in new ways. My middle even happily munched on fresh raw zucchini in the middle of the fields while picking.<\/span><\/p>\n

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Most of the fields are zucchini, but there is also some yellow squash and cucumber too. Once the girls had nonchalantly picked about 10 pounds of zucchini in less than an hour, we started to look for recipes! Over the next 3 days, we made zucchini fritters, zucchini chocolate cake, sauteed zucchini and tomatoes, Pasta Carbonara with zucchini, stuffed zucchini blossoms, roasted zucchini, and zucchini bread. Talk about farm to table!<\/span><\/p>\n

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The winner, of course, was the zucchini bread, so I\u2019m sharing the recipe today! In the meantime, feel free to send your favorite zucchini recipes for us to try! (The original zucchini bread recipe is a combination of All Recipes and a recipe from\u00a0\u00a0Butter with a Side of Bread<\/a> with a few alterations.)<\/span><\/p>\n

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Ingredients<\/span><\/h2>\n