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Tuesday, April 2, 2013

The beginning - Innocent enough





You have saved a few seeds 
from the very best of the year before.




They begin to grow





The vines start climbing the fence and sunflower stalks.




And when October comes around you wonder what you're going to do with all of them.  




You put up a stand on Main Street and give them away.




You deliver a few to the local cafe and then  drop off a few at the Pig farmer. 





OR


you can ask Mr G to bake a whole bunch of them, seal them in food saver bags and freeze them 
for a delicious and very nutritious winter vegetable. 




And


then you can bake many, many loaves of  Lakota Squash Bread all winter long.  

The most delicious bread you have ever tasted. 
Recipe follows.


Squash Bread

2 cups of cooked squash
3 eggs beaten
2 cups sugar
2 tsp cinnamon
3 tsp vanilla
3/4 cup light olive oil 
3/4 cup chopped nuts
1/2 cup golden raisins
Mix all ingredients
juice and grated zest from one lemon and one orange
Mix together

Add 3 cups of flour
1/2 tsp baking powder
1 tsp baking soda. 
Mix by hand with wooden spoon until all ingredients are 
well incorporated. 

Grease 2 loaf pans 
Bake at 350 for 45 minutes and reduce heat to 300 and bake another 15 to 20 minutes. Test with toothpick.  

Note
You can substitute zucchini for squash.


Happy baking my dear 
Blogging Friends. 

Gina 




18 comments:

  1. I think I smell them from here! Cinnamon! Your pictures are always so warm and inviting!

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    Replies
    1. Dear Theresa, Come on over and we will paint a little and have a slice or two of Lakota squash bread. ox, Gina

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  2. Gina, the garden photos and the harvest photos, and the baking photos and that recipe's ingredients surely tell me that you and Mr G have baked something fabulous.

    I am going to try to remember this...even if I won't be able to start with squash from any garden of my own.

    xo

    PS It was such fun to see the egg count puzzle's solution!

    ReplyDelete
    Replies
    1. Dear Frances, This recipe is so versatile. Any squash and any zucchini will work. You can also adjust ingredients to your liking. That is the beauty of quick breads. Hope you give this recipe a try. ox, Gina

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  3. This looks like a great recipe Gina,
    Who would have thought that you could put pumpkin in a cake.. but it seems to work.
    Your cakes look super.
    lots of different types of pumpkins and squash there.
    I like to use them in my soups.
    wishing you a happy week Gina.
    val x

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    Replies
    1. Dear Val, I also love squash and pumpkin soups. So nutricious. The above recipe is also good for freezing. That way you always have something available for unexpected guests. ox, Gina

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  4. What a lot of work and yet such wonderful yields! The Squash Bread certainly does sound good!

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    Replies
    1. Dear Mary, Squash make you look good. They grow even if you don't have a green thumb. Even weeds can't compete with their prodigious growth. ox, Gina

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  5. Wonderful recipe Gina - the ingredients sound very appealing and delicious. Where does the name Lokata come from? Love your photo of the squashes and their flowers - it is like a still life painting.

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    Replies
    1. Dear Rosemary, Lakota is an heirloom winter squash grown by the Lakota tribe of the Sious Indians of the Dakotas. This American variety was grown for several hundred years and then lost and recently rediscovered in the 1990's at the University of Nebraska by D. P. Coyne. It has a fine texture and delicte flavor. It grows true from seed. ox, Gina

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  6. Dear Gina,
    What a beautiful and delicious post! I think I know what I'm going to do this weekend... that recipe looks amazing! And I think we'll have to find a spot for a squash vine this year so we can share in the fun of seeing what we get in the fall...
    Thanks for the inspiration, as always!
    Warm regards,
    Erika

    ReplyDelete
    Replies
    1. Dear Erika, Several well known seed companies carry Lakota seeds. Plant 3 to four seeds in a small hill and water regularly. If you can't find winter squash for baking my recipe, finely grated zucchini will also work. The recipe can be adapted to your taste. Unlike yeast breads, quick breads are very forgiving. ox, Gina

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  7. Dear Gina,

    I could imagine you making a casting of one of your squashes for ceramic bowls. You certainly have lots from which to choose.

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    Replies
    1. Dear Mark, Great idea only you will have to show me how. Have a great remainder of the week. I'm picturing you in a hammock under a giant Palm tree with refreshment nearby.

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  8. Hello Valerie and welcome. thank you for stopping by and leaving a comment. It is so appreciated. Gina

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  9. I love to incorporate veggies into loaves and yours look good.
    Judith

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    Replies
    1. Hello Judith, I hope that you give this recipe a try...it is foolproof. I usually double the recipe and freeze some of it for later use. Thank you for your visit and comment. It is very much appreciated. Gina

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