No frosts yet, though that might change before this week is out.
Still, there is no denying that we are pretty much done gardening for the year. We finished up Farmer's Market last week, and it was kind of sad to put everything away till next May or June when we begin again. We still have a row of beans that are in full blossom, and they will likely produce for us. Some kale, brussels sprouts and lettuce we are still enjoying.
We had just one surviving zucchini plant left which has benefited from some extra attention. I freely admit to being a zucchini snob. I can’t bring myself to buy them in the store, because after a summer of eating zukes that were picked 10 minutes ago, nothing else will satisfy. So, we try to keep them going as long as we can.
And, as zucchini plants are wont to do, this one hid a squash from me until became too big for anything but baking, and so, this bread was born. I wanted to slip in some warm fall spices, and the oats give it a nice texture and some extra fiber. It's a very fond farewell...