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From Garden to Table is our new steady column from Katie Mendelson , the assistant editor atGARDEN DESIGN . She ’ll be fudge fruit and veg that are in season , as well as featuring gardening cookbooks that focus on growing victuals . Today she featuresMorning Glory Farm and the Family That Feeds an Island , the story of a pet farm stand on Martha ’s Vineyard , and sharing the farm ’s formula for zucchini clams — arrant for gardeners who are struggling with their abundant bouny of courgette this time of year .
first light Glory Zucchini Bread , fromMorning Glory Farm and the Family that Feeds an Island . Photo by : Alison Shaw .
For as long as I can remember , my kinfolk has gathered on Martha ’s Vineyard , Massachusettsto celebrate July 4th . Our house bulges at the seams , straining to fit my parents , my siblings , and the meaning others and booster that have come to be a part of our clan .
My mother is a terrific cook and I always look forth to eating whatever she go on to be making , but it ’s on the Vineyard that my family does our good feeding . What I most count forward are the vegetables heap on our collection plate : grilled zucchini , eggplant , spring onion plant , pasta salads tossed with St. Basil the Great and cherry red tomatoes , and salad special K that , no matter how well washed , crunch between your teeth with the island ’s flaxen grease . Unlike the local veg and generally healthy foods in the main course , though , our desserts are traditionally by elbow room of Nestlé Toll House and Duncan Hines , the only local eminence come in the form of crank emollient made on the island and wedged between two chocolate chip cookies .
Morning Glory Zucchini Bread is one of 70 formula feature in the Christian Bible , which was a success of a Gourmand World Cookbook Award for Best Local Cuisine cookery book in the United States .
I have zero complaint with consecutive - from - the - box yellow bar topped with chocolate icing , but I decided to examine to make a somewhat more nutritive finale to our last luncheon before leaving the island . I turned toMorning Glory Farm , a family - go farm in Edgartown , Massachussetts , that we return to yr after year for its first-class produce , cut back flowers , and the episodic scorched treat from the farm stall ’s kitchen . Its father , James and Deborah Athearn , start growing vegetables and raise cattle on a diminished plot of family farming in 1975 , and the functioning has since formulate into the Vineyard ’s largest . Morning Glory has more than 55 acres of vegetables and small fruits and supplying islanders and visitant with inwardness and ball from their cop , cattle , and chickens .
FromMorning Glory Farm and the Family That feed an Island . Photo by : Alison Shaw .
The farm is still run by the Athearns and two of their grow children and it expect much more in common with a declamatory personal vegetable garden than a mainland corporate producer . The attention and guardianship paid to each case-by-case crop is obvious in the earthy penchant of all of Morning Glory ’s fruits and veg .
In turn , the appreciation of Morning Glory ’s husbandry is also quite evident , both in the eager client that hum about the farmstand , snapping up everything on crack as well as in Tom Dunlop’sMorning Glory Farm and the Family that Feeds an Island(Vineyard Stories ; $ 24.95 ) , a adorable book that contains the report of the farm ’s origins as well as seasonal recipe for all of its produce .
PhotographerAlison Shaw , a longtime chronicler of island life , seize the tremendous amount of heart and soul that goes into all that Morning Glory farm does . lector get a hazard to see the process that from planting to run through in recipes include everything from kale soup to Korean salad .
I superintend to bring out this homegrown goodness into our final sweet by room of Morning Glory ’s zucchini pelf , the first baked product that the Athearns sold out of their farm kitchen and still one of the most popular . Zucchini lucre is n’t precisely innovative , but it ’s simple , innate , and sweet — adjectives easily lent to both all of Morning Glory ’s produce as well as my time on Martha ’s Vineyard .
My nephew eat all of his ploughshare of the zuchhini bread . photograph by : Katie Mendelson .
Morning Glory Zucchini BreadAdapted fromMorning Glory Farm and the family line That feed an Island
Prep Time : 25 minute
Cooking Time : 1 hour
Servings : 2 loaf of bread
2 to 2 ½ cup shred zucchini1 cup vegetable oil3 eggs1 tsp vanilla ( A niggling redundant does n’t hurt)2 cups sugar ( This seemed like a circumstances to me , so I substituted with ¾ cup granulated sugar and ¾ loving cup light brown sugar)3 cups all - purpose flour1 tsp baking soda¼ tsp baking powder1 tsp salt1 tsp cinnamon ( Again , do n’t be afraid to go overboard with this one )
( 1 . ) Preheat oven to 325 degrees . Spray two 9 ” x 5 ” bread pans with nonstick atomizer .
( 2 . ) In a large mixture bowl , fuse zucchini , oil , eggs , and vanilla . mingle thoroughly .
( 3 . ) Beat sugar into mix until it is good lick .
( 4 . ) Once liquid and loot are well motley , add flour , baking soda , baking powder , table salt , and cinnamon . Mix until batter is well immingle and even in texture . The batter should be smooth , outside the zucchini shreds . It it ’s not , add a short succus from the zucchini .
( 5 . ) Pour hitter evenly into pans .
( 6 . ) broil for approximately 1 hour , or until bread is brown and bounce back when gently pressed in the midsection .
