As some of you know, I write recipes for Riverbend's CSA newsletter. Well, yesterday I heard some mention of beets for next week! Really, I thought, beets!!! I just adore beets with their bold colors and versatility. Immediately, I new I'd include my Cold Beet Soup, to further expound on a later day; however, I continued and thought of something absolutely brilliant. What about Beet Zucchini bread? How lovely really. Last week all I could think about food wise was zucchini bread, which is why I thought to combine the two flavors and make perfection. But that's not all. Anyone who knows me, can tell you I am incapable of following recipes. Every time I try to prepare according to the instructions, I go on to disagree and proceed with what I think seems to be most logical. I will admit, I have made mistakes a time or two, yet for the most part, my adjustments do work well.
Anyway, I began to look up a zucchini recipe and started to think more and more about variations of zucchini bread. Take for instance my two ideas,
Gingered Beet and Zucchini Bread
Apple, Walnut and Zucchini Bread
Here's where the inner dispute takes place. Now that I've baked off both types, I find myself unable to proclaim the best after an intensive taste test. I guess my lucky guinea pigs on the farm, co-workers, will have to help me decide. Using your virtual taste buds, tell my which you think sounds more appealing and enticing.
Until next time, happy eating!
I think gingered beet sounds divine.
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