It’s harvest time again and like many of you, we are wondering what to do with it all! So many zucchini, summer squash, carrots and other yummy harvest vegetables. If you missed our post on how to preserve garden vegetables be sure to check it out for some easy ways to make it last longer. But back to this delicious summer vegetable chowder recipe.
Do you have zucchini coming out of your ears this summer? If you have a garden and it’s harvest time, then I’m sure the answer is yes! If you are looking for ways to harvest zucchini you will want to go to our harvest zucchini post for tips. Every year my mother gives away tons and tons of zucchini to neighbors and friends. Even though she freezes, bakes, and practically bathes in it, there is always MORE! For some reason, I can’t grow zucchini to save my life but luckily Emily can and we visited last week. Let the zucchini harvest games begin!
This recipe is a family favorite. My mom has made it for as long as I can remember. She uses a large casserole dish like this Corning Ware and it’s enough for the whole family.
Banana bread is an easy bread that freezes well for future use. I cut wax paper and place between the slices of bread. Then we can grab a piece out of the freezer and thaw without it sticking together. Mmmm, it’s the perfect breakfast for school mornings!