Although we had a cooler than normal spring, and a late start for most gardeners, we now find that a wide variety of produce is showing up at our local market. I think that at this time, most garden vegetables are doing pretty well. The fall bearing raspberries are starting to ripen now, and some of the earlier varieties of apples are also ripening.

In the southern part of Freeborn County where we garden, we have so far been quite fortunate in getting rain frequently enough to avoid having to water things so much.

Some things that are now in abundant supply are potatoes, onions, cucumbers, summer squash and sweet corn. Also available are beets, carrots, kohlrabi, eggplant, peppers, tomatoes, beans and cabbage, as well as raspberries, apples, plums, and even some ground cherries, dill and various herbs and glads and other cut flowers. Each week more things are appearing at the market, and if you don’t find what you are looking for, ask the growers about it.

Also, don’t forget about the locally grown beef, pork and elk meat, farm fresh eggs, home-baked goodies of all kinds, home-made jams and jellies, honey, various kinds of locally made crafts and more.

I have had a lot of people ask me about problems they are having with tomatoes. Some had problems with their early ripening tomatoes having dark leathery bad spots on the bottom of the fruit. This is blossom end rot, and is caused by a calcium deficiency. It is frequently brought on by uneven moisture, and often only the earliest ripening tomatoes will be affected. The other problem that seems to be showing up is when the lower leaves start dying. The leaves get spots on them, which enlarge until the entire leaf dies, and this seems to spread right on up the plant. This probably is caused by tomato blight, and spraying with the fungicide Daconil can help control this, particularly if you spray early. If you can mulch around the plants to avoid soil splashing up on the plant, this can also help. It also can help to have your tomatoes in an area of the garden where tomatoes, potatoes, peppers, or other members of that family have not been grown for three or more years. Because so many people seem to be having problems this year, I am sure the weather we have had has helped contribute to this wide spread problem. I would expect there may not be as abundant a supply of tomatoes at the market as usual because of this.

The Albert Lea Transit bus service provided free of charge this year appears to be quite popular. We want to thank Sanderson Auto and Albert Lea Medical for sponsoring this service. If you want more details about this, call Joanne at 379-1111. They do pick up passengers at various locations, deliver them to the market and then return them after they have finished their shopping.

Today, the Destination Albert Lea group will again be serving a meal at the market. Grilled pork sandwiches and local sweet corn will be a part of the menu, and there will be entertainment provided. Come and join your friends at the market.

Here are a few recipes I have prepared and enjoyed, using some of the zucchini now in abundant supply:

Zucchini Bread:

3 cup flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

2 teaspoon ground cinnamon

3 eggs, beaten

1 cup vegetable oil

2 cup sugar

1 teaspoon vanilla

2 cup zucchini, grated

1 cup chopped nuts (optional)

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. In a separate large bowl, beat eggs until fluffy. Beat in oil, sugar, and vanilla. Add flour mixture and stir just until combined. Add grated zucchini and nuts, if desired. Mix well. Pour equal amounts of batter into two greased and floured 8×4 baking pans. Bake 1 hour or until toothpick inserted in center comes out clean. Makes two loaves.

For a different version of the zucchini bread, here is a chocolate zucchini recipe bread.

Chocolate Zucchini Bread

3 eggs, well beaten

1 cup oil

2 cup sugar

1 teaspoon vanilla

2 ounces unsweetened chocolate, melted

3 cup flour

1/2 teaspoon baking powder

1 teaspoon soda

1 teaspoon salt

1 teaspoon cinnamon

1 cup sliced almonds

2 cup grated zucchini

Mix flour, baking powder, soda, salt and cinnamon in one bowl. In another bowl, beat eggs until fluffy, and blend in oil, sugar, vanilla and melted chocolate. Add flour mixture, zucchini and nuts and blend well. Pour into two greased and floured loaf pans, and bake at 350 degrees until tests done (about one hour).

Chocolate zucchini cake

1/2 cup margarine

1-1/2 cup sugar

1 teaspoon vanilla

1/2 cup vegetable oil

2 eggs, beaten

1/2 cup sour milk (or 1/2 cup low fat milk and 1/2 teaspoon white vinegar)

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 cup cocoa, sifted

1/2 teaspoon cinnamon

2-1/3 cup flour

2 cup zucchini, shredded

Topping:

1 cup chocolate chips

1 cup light brown sugar.

Preheat oven to 350 degrees. In a large bowl, beat margarine and sugar until fluffy. Beat in vanilla, oil, eggs, and sour milk until well mixed. Stir in salt, baking soda, baking powder, cocoa, cinnamon and flour. Beat until just combined. Add zucchini and mix well. Pour into a greased and floured cake pan. Sprinkle chocolate chips and brown sugar over unbaked cake. Bake for 40 to 45 minutes, or until toothpick comes out clean. Note: I used a 10 X 15 pan, and it was more like brownies. Baking time will need to be shortened slightly if using this size pan.