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Thumping My Melon


I thumped my melon on the 4th of July. Actually, I first thumped it a few days earlier when doing the shopping for our holiday get-together. At the grocery store, I dug into the vast crate of green, striped watermelons, turning them one by one to look for the tell-tale yellow spot that supposedly indicates a ripe, juicy interior. I knocked gently on the rind, listening for a hollow sound. I hefted the fruits and considered if they felt dense for their size. I did everything that the expert watermelon pickers tell us to do to guarantee a perfect melon on my table. My mouth was watering in anticipation of the refreshingly luscious fruit.

On the 4th, I placed my watermelon on the kitchen counter and gave it one last affectionate thump before tackling it with my knife. I sliced that carefully chosen orb in half to reveal not a beautiful, crisp, red, sweet, juicy interior, but a disappointing, mostly white with a little pink marbled through flesh. It was bitter, not sweet. It wasn’t suitable for the pretty rind-on wedges I had planned to pile in my blue enamel bowl on the salad buffet for our cookout. It wasn’t suitable for anything that my time-crunched self could serve in just a few hours to my friends. My melon thumped as it hit the trash.

So tell me, please. What did I do wrong? How do I ensure that the melon that I carefully select is indeed a ripe, red beauty? How do I get the perfect melon? Please, please, please share your advice, tips, and knowledge. I, obviously, need it.

If you are lucky or smart enough to snag a great melon, this salad is an invigorating way to savor watermelon. Paired with the freshness of cucumber, the brightness of lime, the green of basil and enhanced by just a little salt, Watermelon and Cucumber Salad won’t leave you feeling as if you thumped your melon.


Watermelon and Cucumber Salad

Adapted from Cooking Light

1 tablespoon olive oil
2 teaspoons fresh lime juice
1/4 teaspoon coarse salt
2 cups watermelon, cubed (preferably, seedless)
1 cup cucumber, thinly sliced (English is nice, but if you have regular cukes from the garden, just score the skin with a fork before slicing, or peel)
1/4 cup red onion, thinly sliced
1 tablespoon fresh basil, chopped

Whisk together olive oil, lime juice, and salt. Toss lightly with the melon, cucumber, and onion. Garnish with basil before serving. (If basil isn’t available, adding lime zest to the dressing is a nice alternative.) Serves 4.


Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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Eat Local…Bananas?


Eating locally grown food in South Dakota just makes sense. This is a rich and fertile land, where backyard gardens, local farms and Community Supported Agriculture programs produce a vast array of delicious fruits, vegetables and grains. Why not take advantage of that bounty?

When we think about local and seasonal foods, tomatoes and sweet corn often pop to mind, but eating locally can be much more exotic. A Spearfish farm offered corn smut (yes, it’s edible!) to its CSA members last summer. One local gardener successfully raised peanuts in her community garden plot in Yankton a few years ago. Perhaps oddest of all, there’s an elegant restaurant in Rapid City that serves South Dakota-grown bananas.

A tropical fruit in South Dakota? Yes indeed — and they’re organic to boot. Pamela Light, executive chef and owner of the Wine Cellar Restaurant in Rapid City, spotted the bright yellow edibles on a stroll through Reptile Gardens‘ Sky Dome. After a chat with good friend and Reptile Gardens CEO Joe Maierhauser, Light secured the fruit for use in her restaurant. Once or twice a year, when the bananas are ripe, her staff incorporates them into dishes like banana cake, banana cheesecake, curried bananas, banana ice cream, banana pie, and more.

Bananas aren’t the only South Dakota-grown food on the Wine Cellar’s menu.”We always use Wild Idea Buffalo — it is local and grazed organically. Seasonally, all herbs and some tomatoes come from my backyard Wine Cellar Restaurant gardens. Chef Chris, my head chef, gathers wild morel and chanterelle mushrooms from the Black Hills. We also purchase produce at the various farmers’ markets in season,” Light said.

The restaurant’s ingredients list extends beyond South Dakota’s borders, of course. Light also shares the best fresh foods from other states she visits: Copper River salmon and halibut from Alaska, Minnesota wild rice, and black truffles, marble potatoes and artisan cheeses from Washington. Light said,”I always give credit to the state these fresh items come from, as it is exciting to me to be able to share these things that you just cannot find locally. Bringing them in to share in our little city is wonderful! Everyone should have the opportunity to enjoy the freshest roadside produce there is as well as fresh seafood.”

The restaurant serves European & California-style cuisine, with elegant-sounding dishes like veal tortellacci alfredo, Calvados smoked duck sausage and porcini sacchette with porchini cream. As one might guess from the name, the Wine Cellar Restaurant has another specialty, offering over 50 wines available by the glass, plus an extensive selection of bottles.”I change [our wine list] about 50% twice a year so I can share all the different wines that are available to me with Rapid City,” Light said.

Like some of her ingredients, Light is an import herself. She was raised in Minneapolis, but her family moved to the west coast when in high school. In the mid 1990s, she decided to look for a smaller community to raise her two children.”Rapid City and the Black Hills seemed like a great place to come since we are active in outdoor activities.”

The move was a success. The Wine Cellar Restaurant just celebrated its 12th anniversary in Rapid City’s historic downtown, about a half a block away from Main Street Square. The restaurant is located in a building over one hundred years old, with hardwood floors and tin ceilings. Linen tablecloths, candles and fresh flowers create a inviting atmosphere.

But thinking about that atmosphere raised one question. In their intimate, historic surroundings, amongst all the fresh and fancy food, had Light, Chef Chris and the rest of the Wine Cellar staff ever discovered any stowaways in the Reptile Gardens banana supply?

“Thank God, no,” Light said.


The Wine Cellar Restaurant is located at 513 Sixth Street, Rapid City, SD. Call 605-718-CORK (2675) or visit www.winecellarrestaurant.com for reservations.

Pamela Light shared this “simple but really great” recipe for curried bananas. She suggests serving it with jasmine or basmati rice and Mediterranean spiced and grilled chicken, pork tenderloin or pork chops.


Curried Bananas

2 tablespoons unsalted butter
1 teaspoon curry powder, or more to taste
1/4 teaspoon garam masala
4 large bananas sliced in half lengthwise, then in half again

Heat butter in a large saute pan over medium high heat. Add the spices and stir until well blended and butter is bubbly. Add all the bananas and saute, carefully turning often to coat with the spiced butter. Gently cook until hot but NOT mushy (just a few minutes). Remove to individual plates and drizzle the pan sauce over the bananas and rice. Serves 4.

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Freshening Up Tradition

Holiday meals are prime examples of tradition. Family recipes are recreated year after year for the Thanksgiving and Christmas tables. Cousin Jimmy would cry if Aunt Mabel’s pumpkin pie didn’t make an appearance, and Uncle Rob insists that sage dressing must be part of the menu. Honestly, in many cases, tradition can make these celebratory feasts the easiest meals of the year to plan. However, for those cooks that love to play in the kitchen, it can also seem to be the most boring. The culinarily adventurous dream of slipping something new into the mix.

It may only be October, but I have been keeping an eye open for something new to bring to my holiday spreads. Thanksgiving must have turkey, and I have a favorite brine for the bird. Dressing is on the side (never stuffed) and may include giblets, but not fruit or nuts. Mashed potatoes and gravy are also unquestionable additions to the meal. Anything after that is fair game. I like cranberry sauce, but many of the in-laws don’t care for the tartness. Desserts always include pie, but cake and cheesecake may also come into play, with apple, pumpkin and chocolate being favorite flavors. As for the vegetables, in recent years I have forsaken the traditional green bean side dish in favor of Brussels sprouts sautÈed with bacon. It has been a hit, but I am getting the itch to mix things up again.

With my kitchen leaning toward fresh and homemade this year, perhaps it is time to accept the challenge of reviving the green bean casserole. Traditionally, this dish is prepared with canned green beans, condensed soup, crispy fried onions and sometimes cheese. I am not ashamed to admit that I like it. It makes a delicious extra sauce on your plate in which to swirl that forkful of turkey. But…could I create something that didn’t require the can opener…something fresh and enticing?

Green Beans in Mushroom Sauce elevates the traditional holiday side dish to heavenly, creamy heights. Tender, fresh green beans are tossed with a rich, sour cream sauce enhanced with chicken stock and adorned with shallots and meaty mushrooms. It will be perfect beside the turkey, ham, prime rib, goose, or just about any centerpiece of the holiday meal while still grasping tradition.


Green Beans in Mushroom Sauce

Adapted from Martha Stewart Living

2 pounds green beans, trimmed
2 tablespoons olive oil
1/2 cup shallots, thinly sliced
1 cup chicken stock
2 teaspoons cornstarch
8 ounces cremini mushrooms, trimmed and sliced
3/4 cup sour cream
Kosher salt
Freshly ground black pepper

Bring a large pot of water to a boil. Blanch green beans until tender, about 6 minutes; drain. Meanwhile, heat 1 tablespoon oil in a large skillet. Cook shallots until tender and just beginning to brown. Transfer to a small bowl.

Whisk together chicken stock and cornstarch. Add remaining oil to the pan and cook the mushrooms until golden brown. Reduce heat; return the shallots to the pan. Whisk in stock mixture and cook until thickened. Remove from heat and add sour cream. Season with salt and pepper. Toss in green beans. Serves 8.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.

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Cream Can Cooking

While cookout fans fantasize about the latest in stainless steel grills and wood-fired smokers, a pair of Armour men discovered the secret to a party lies in a vintage cream can. Larry Wilson and Marty Bigge are the kings of cream can cooking in Douglas County. Using just a 10-gallon can and the burner for a turkey fryer, the men can turn a mixture of sausage and vegetables into a hearty meal that feeds 30.

“If you tell somebody you’re ‘having cream can,’ they’re over — right away,” Bigge said, as a crowd gathered one late summer evening to enjoy the last of the season’s fresh sweet corn.”It’s the best thing they ever ate.”

Cream canning is done by filling the 10-gallon can with fresh vegetables including sweet corn and smoked sausage. Water is added and the food is cooked atop an open flame. It has other benefits, in addition to being a taste-tempting meal.”It’s all good for you because it’s all steamed,” Wilson said. He and Bigge host cream can suppers to celebrate everything from a NASCAR race to class reunions or company picnics.

Bigge says that once someone has tasted cream can cooking, the next step is inevitable.”They want cream cans,” he said. Finding a vintage can requires some searching. Wilson acquired his from a brother-in-law, while Bigge purchased his when the local produce company went out of business.

“I think the best place to find a cream can is in a coffee shop, through conversation,” Wilson says. Estate auctions, flea markets and antique stores are also good places to search for cream cans.

Wilson and Bigge said the most important quality for a can is that it has no holes, so it holds water.”And you don’t want a real rusty one,” Bigge added.

While fresh sweet corn is the cornerstone of a good cream can cookout, Wilson and Bigge said they have hosted the suppers throughout the year.”We’ve done it in the winter time, but you’ve got to freeze the corn [during the summer],” Wilson said, admitting that frozen corn does not taste as good as fresh.

The two chefs also have a unique serving dish — a wooden trough lined with tinfoil to hold the steaming hot food from the cream can.”I heard some old-timers talk about how they used to do it,” Wilson said of the trough, which has a one and one-half inch slope and a hole to drain the cooking liquid.


Cream Can Supper

All you need to get started on your own cream can supper is a 10-gallon can and the burner mechanism for a turkey fryer. The vegetables and meat can be customized to please the crowd you’re feeding. Wilson and Bigge usually select an assortment of hearty vegetables and homemade sausage from the meat locker in Delmont. Bratwurst and chicken are also popular choices of experienced cream can cooks. The meal is cooked outdoors since the propane burner has an open flame.

30 ears of fresh sweet corn (or ears that were fresh-frozen during the summer)
30 potatoes, whole
4 large yellow onions, quartered
20 carrots, cut into large pieces
2 heads cabbage, cut into wedges
Any other vegetables such as cauliflower, green pepper or broccoli
8 rings sausage
Water to cover corn
Salt and pepper to taste

Start packing the cream can by standing the ears of corn on end in the bottom of the can. Add water to cover the corn. Some cream can cooks add a bottle or two of beer to the cooking liquid for extra flavor. Salt and pepper may be added to taste; however, if you’re using smoked sausage, the vegetables will absorb the flavor and not a lot of additional seasoning is necessary. Next, layer potatoes, onions, cabbage and other veggies on top of the corn. Wilson and Bigge use mesh bags like those found in the produce department of most grocery stores for the smaller vegetables to ease removal from the can, but tying the vegetables in cheesecloth will also work. Place sausage on top of vegetables, cover the can and light the burner. Total cooking time ranges from 45 minutes to an hour once the water boils and steam starts rising through the can. You will want to check the can after the food has steamed for about 30 minutes to ensure that it does not over-cook.

Editor’s Note: This story is revised from the May/June 2006 issue of South Dakota Magazine. To order a copy or to subscribe, call 800-456-5117.

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In a Pickle

The spring showers that fell just enough to give our gardens promise turned to hot, dusty days of summer. Clouds that thunder but won’t rain and thermometers that threaten to combust from the never ending 100+ degree temperatures are our norm. We are forced into multiple daily waterings for our gardens as a means of life support.

I have harvested tomatoes, peppers, zucchini, peas, radishes, spinach, tomatillos, onions and lots of herbs. Most of my garden is doing reasonably well with the moisture of the soaker hose rehydrating the soil each night. However, I feel I am in a pickle with my cucumbers. I have picked 2 small fruits from their vines, but the plants really can’t even be called vines. They haven’t grown much from the small plant sets that I purchased at the greenhouse. Is it just the heat? Or am I missing some key element for vibrant yellow flowers producing prickly green cukes? What am I doing wrong?

I want to make pickles. In the past, I have done a few pints of refrigerator pickles that were the perfect complement to grilled burgers and sandwiches, as well as great right from the jar. I want more of their slightly sweet, garlicky, sour crispness. I can’t do that without cucumbers. I hope the forecasted cool front helps my puny vines do their thing to remedy my pickle problem.


Refrigerator Pickles

Adapted from Alton Brown

1 onion, thinly sliced
4-5 medium cucumbers, thinly sliced
2-4 cloves garlic, peeled
2-4 small hot peppers
2-4 sprigs of dill
2 cups water
2 cups cider vinegar
3 cups sugar
1/2 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice

Drop a clove or 2 of garlic into each of 2 pint canning jars. (I use wide-mouth jars for ease of packing.) Layer onion and cucumber slices in jars, adding a couple small hot peppers and sprigs of dill between the layers. Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to meld the flavors. Slowly pour the hot pickling liquid over the onion and cucumber slices, completely filling the jar. Refrigerate for 24 hours before serving. Use within 2-3 months. Yield: 2 pints.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.



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Planting Seeds in Parkston

Students from Parkston Elementary School are conducting a giant gardening experiment this spring and summer. Inspired by Kevin Marsh’s giant pumpkin-growing tips in our March/April 2012 issue, Parkston Principal Rob Monson requested 300 giant pumpkin seeds from Great South Dakota Pumpkin Weigh-Off organizer Cassandra Swanson of Canton. Monson and Parkston student council members recently started the seeds, placing them in dirt-filled plastic cups. As the seeds sprout, they are sent home with students eager to try their hands at giant pumpkin growing.

Parkston’s planting committee must be a green-thumbed bunch.”We planted the seeds last Wednesday. They started popping up last weekend already! I would guess at this point I have sent home about half of the plants,” Monson said. Any fledgling gardeners who are successful can bring their big pumpkins back to school next fall for the Parkston Elementary Pumpkin Weigh-In.

The school also has a garden plot. Each grade picks a vegetable to grow. School gets out on May 11 in Parkston, so the kids don’t get to spend much time in the garden, but as Monson says, they at least get a chance to”get their hands dirty and know that vegetables don’t just come out of a can.”

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Peanut “Farming”

South Dakota weather is so unpredictable. We’ve had an unseasonably warm fall in Yankton and it made me wish I had kept my garden going longer. A surprise hail storm this summer took out a lot of our plants, but do you know what survived? The peanuts!

I didn’t even know you could grow peanuts in South Dakota until a few months ago. My husband and I spotted starter Spanish peanut plants at a local greenhouse and decided to try it. They already had lush oval leaves when we transplanted the plants to our garden in May, but you may be able to start your own plant indoors with a raw peanut.

You need loose or sandy soil for the peanuts to grow, so we planted them in small mounds like you might a potato plant. Initially I thought the peanuts grow from the roots – well, actually I thought they grew on trees – but the peanuts form from small yellow flowers that bloom near the bottom of the plant. When the flowers lose their petals, a stem that looks a little like a skinny peanut forms and gets pulled into the dirt by gravity. This is where the peanut comes from.

It takes most of the summer or longer for the peanuts to mature. They are ready to harvest when the leaves turn yellow and you can expect 30-60 peanuts per plant. When ready, carefully pull up the entire plant, shake off the dirt, and hang it in a warm, dry place to dry for one to two weeks.

Roasting in the shell is fairly easy:

1. Preheat the oven to 325 degrees.

2. Spread the peanuts in a single layer in a shallow pan.

3. Bake for about 20-25 minutes, stirring frequently.

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The Last Nurseryman

Working for the corporate nursery that bore his name became intolerable so Jay Gurney (above) and his father repeated the family tradition of starting their own operation.

One of the saddest days of Jay Gurney’s life came in 1977 when his father lost his job at what had been the family nursery.”I helped my father gather up his stuff,” he remembers.

By the early 1940s the Gurney family no longer owned the historic family business in Yankton. The company changed owners several times and was eventually bought by American Garden Products.”Shortly after my grandfather’s death, the company said to my father Sidney: ‘We’ll offer you $100 to continue using your name and likeness in our mail order catalog. If you don’t sign the agreement, you’re fired.'”

When Sidney was terminated, he had worked as vice president and in other positions for 45 years, except during his World War II military service. Jay was also working for the company that bore his family name when his father was told to leave.

“I was about 26 years old and ran their greenhouse. I could see there wasn’t much future there for me if they fired my father,” Jay says.

A few days later, Jay and Sidney purchased 10 acres of land at the edge of Yankton and started the Sid & Jay Gurney Greenhouse just a block away from the corporate Gurney’s.

The officials made two mistakes. The first was when they threatened Jay.”As I gathered up my things I was told I’d never work in the business again anywhere and if I started my own business with Gurney in the name, they would sue me. I said, ‘Well, we’ll see.’ That’s what spurred me on during those hard startup years.”

In fact, the corporate lawyers did eventually sue the father and son for using their own last name in the new business. It was decided out of court that the Gurneys could use their name as long as they added a tag line that they were not affiliated with Gurney Seed & Nursery Inc.

C.W. Gurney, the patriarch of the nursery family (pictured center), started his first operation in Iowa after the Civil War. He also operated in Nebraska before arriving in Yankton in 1898, where he eventually incorporated the business with seven sons and a nephew.

Jay’s great-grandfather, C.W. Gurney, faced hard times, too, when he founded Hesperian Nurseries in 1869 along a homesteading trail 60 miles southeast of Yankton. Homesteaders needed trees for proof of settlement and for shade, fruit, windbreak and as reminders of home.

Hesperian Nurseries operated differently than modern-day nurseries. The Gurneys didn’t collect payment until a year after planting, and only charged for trees that were still thriving. C.W. Gurney’s planting and tree care techniques kept his nursery business solvent with the two-season guarantee. He and his sons established a branch of his business called Yankton Nursery in 1898. Later it was known as House of Gurney and it became Gurney Seed and Nursery Company in 1941.

Jay’s grandfather, George Walter Gurney, was a nurseryman in Yankton his whole life.”Gramps knew what to do with nursery stock and when to do it. I grew up in the nursery world. By the time I was 13, I could shear a hedge, prune a tree and maintain a garden. I learned to wear gloves when working with barberry bushes.

“Gramps was forever hoeing his large garden. His lawn was dandelion-free. I learned the most from Gramps, first tending his yard, and later in the fields.”

Jay remembers his grandfather’s nursery rules.”‘When you use a shovel, you clean it right away,’ my grandfather would say.” George also wanted sharp gardening tools.”He’d say, ‘Rough cut plants don’t heal well.'”

Sidney was in poor health as he and Jay started their new venture, but the father-son duo had a lot going for them. The Missouri River bottomland nourished their plants and they had plenty of space for greenhouses, a retail store, and a home right on the property. Eventually, they moved the retail store to the farm, which sits along Ferdig Avenue on the east edge of Yankton.

“While it was a drawback to have a major nursery in the same town, we knew their company well,” Jay recalls.”They offered catalog sales and bare root plants. By the early 1980s many people wanted container plants that were available locally and were ready to plant when they wanted. We offered potted plants and grew bedding plants that the mail order company didn’t have.”

Sales were slow those first years.”You can have the right ideas, but they don’t always work out perfectly,” Jay says.”You have to commit yourself. Hail, blizzards, and summer storms knock buildings down. You can’t look back. Just fix them and keep going.”

Sidney died just three years after starting the new nursery, but Jay gained family support from his mother, Jane, his wife, Tracy, and mother-in-law Lucy Holdorf.

An 1893 Gurneys poster illustrated how homesteaders might organize an orchard.

“They transplant in the greenhouse and work in the store and fields. They are the reason we made it through the tough years,” he says.

Most full-service nurseries locate near larger population centers for obvious reasons. But the Gurneys have plenty of competition from national chains that import plants and flowers by the truckload.

“The box store signs say ‘Visit our nursery.’ But nothing is grown from a seedling or produced there,” Jay says.”We have a selection of plants and supplies on hand for the customer. We process bare root trees into container plants, grow plants in our fields, do tree spading, have a landscape service and a retail store.”

Plus the local greenhouse is staffed with people who love plants.”Gardeners usually don’t bring wilted leaves and insects to identify to the big box store like they do here,” Jay says.”And when those stores feature plants in early spring, sometimes you need to say that the ground isn’t warm enough for planting here yet. You may lose the sale because no one wants to be told ‘no.’ They don’t tell you ‘no’ in the big box store. To me it’s the right sale if it’s the right plant for the right place at the right time. Great-grandfather Gurney warned homesteaders about fly-by-night nurserymen. Earning customer trust is the best guarantee for business success.”

Today, the former corporate Gurney headquarters sit vacant on Second Street. Town leaders are hoping something positive will happen with the property, which sits between the downtown area and the Missouri River. A Gurney Seed & Nursery catalog is still published, but it comes from somewhere in Indiana. It no longer mentions Yankton or features pictures of the Gurney family members.

Jay says the company was good for the Yankton community for decades, and he’s glad that it still elicits fond memories for people. But when you’re continuing a fourth-generation occupation, it’s hard to find time for philosophizing any further than that.”After all that has happened,” he says,”we moved on.”

Editor’s Note: This story was revised from the July/August 2009 issue of South Dakota Magazine. To order a copy or to subscribe, call 800-456-5117.

Jay Gurney’s Growing Tips

Visit your local nursery several times over the season to peruse peak blooming varieties and create a colorful yard from spring until fall.

Don’t be in a hurry to plant in early spring. What blooms in the greenhouse early may not perform well in hot weather. Jay’s grandfather used to say, ‘Once the tulip leaves turn brown, it’s time to put the bedding plants in.’ This accounts for changeable weather each year.

Let purchased plants adapt to local conditions before planting so they won’t go into transfer shock and not grow well. Or consider the local nursery that does this for you.

Customers often ask Jay when to prune plants. His rule of thumb is that you can always prune when you have your clippers in hand.

Customers also want to know when it becomes too late to plant. As long as the ground isn’t frozen, you can plant. In general, bare root trees and shrubs grow better when you plant them in the spring. Container plants can be planted anytime the ground isn’t frozen.

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Our Zucchini Cook-off


Zucchini overwhelmed
the little garden in the backyard of our South Dakota Magazine headquarters in downtown Yankton in 2010. We stopped watering it as soon as we realized what was happening, but still the zucchini proliferated. Despite the lack of respect or water — and being rudely tread upon as we tended to the tomatoes and onions — the zucchini continued to grow.

We gave it to the neighbors until they would no longer answer their doorbells. All of our staff and their extended families were compelled to take a cube or two every day. As one reader commented on our website (where we’d advertised free garden produce), two never-watered zucchini plants will suffice for a family of 15. And we had four plants. Four well-tended plants.

Zucchini soon piled up on office tables, inboxes and file cabinets. I had been eating zucchini at every meal for over a month when our editor suggested a zucchini cook-off to use up some of the reserves.

There was just one rule for the contest. Anyone could enter but you must get your zucchini from the magazine garden. First prize? You guessed it: a summer supply of zucchini.

The contest was first met with some grumbling. Several staffers claimed to dislike zucchini, most of all Roger, our humor columnist. He is not a fussy eater, but never takes a bite of food at the office in the summer months without asking if zucchini is involved. Roger had a bad experience with zucchini bread some time ago and still hasn’t forgotten.

Zucchini recipes can be hit-or-miss. The high water content (about 95 percent) can potentially result in a mushy mess. So expectations were low, to say the least, on the day of the zucchini cook-off.

All six entries smelled good and looked tasty. More importantly, they were declared delicious by one and all. Mock its reproduction capacity if you must, but zucchini’s flavor enhances everything from pasta dishes to chocolate cake, plus it adds Vitamin A, Vitamin C and potassium and is high in fiber.

Plucking the flowers from a zucchini plant will slow growth, but I’d consider curbing our zucchini production this year to be wasteful — especially with so many good recipes to make. The flowers themselves are an expensive delicacy in some cultures. But if you do harvest the flowers, you’ll still have plenty of zucchini for the little known”Sneak Some Zucchini Onto Your Neighbor’s Porch Night” holiday. Yes, this is an actual observance, held on August 8. If only we’d known about that last summer.

Every one of the zucchini dishes submitted by staff and friends was a hit, so we declared them all winners. Trying to award a”first” seemed irrelevant when everybody was enjoying seconds. Here are some of the recipes.



Zucchini Brownies

Submitted by John Andrews, Departments Editor

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
6 teaspoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a 9×13 inch baking pan. In a large bowl, mix the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.



Zucchini Cake

Submitted by Ruth Steil, Business Manager

2 eggs
1 cup sugar
1/2 cup oil
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups grated zucchini

Mix all ingredients together. Bake in greased 9×13 inch pan at 350 degrees for 30 minutes. Allow to cool, then frost with your favorite cream cheese frosting.



Zucchini Chili

Submitted by Jana Lane, Circulation Manager

27 oz can chili beans in sauce
15 oz can black beans drained
16 oz can kidney beans drained
1 lb burger cooked and drained
2 cups grated zucchini
1 quart canned tomatoes with juice or 28 oz. can
1 cups canned tomato juice
2 bell peppers, chopped
1 large onion, chopped
2 cloves garlic, minced
3 tablespoons chili powder
2 1/2 tablespoons cumin
2 1/2 tablespoons dried cilantro
2 teaspoons paprika

Add all ingredients to a 6-quart Dutch oven and cook over medium heat for 40-45 minutes.



Lemon Zucchini Cookies

Submitted by Andrea Maibaum, Production Manager

3/4 cup butter
3/4 cup sugar
1 egg
1/2 teaspoon lemon extract or 1 teaspoon lemon rind
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded unpeeled zucchini
1 cup chopped walnuts

Glaze:
1 cup powdered sugar
1 1/2 teaspoons lemon juice

Cream butter and sugar. Add egg and lemon extract. Stir in sifted dry ingredients. Mix in zucchini and nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for 15 to 20 minutes. Let cool and glaze. Makes 30.



Zucchini Bread

Submitted by Michelle Andrews

1 cup sugar
1 cup brown sugar
3 eggs, beaten
1 cup salad oil
2 cup zucchini, peeled and grated
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoons baking powder
1/4 cup nuts

Combine sugars, eggs and oil. Beat well. Add zucchini and vanilla. Sift and measure flour. Sift with salt, baking soda, cinnamon and baking powder. Stir into creamed mixture. Blend well. Add nuts. Pour into two greased and lightly floured large tin loaf pans. Bake at 325 degrees for one hour and 15 minutes.



Italian Zucchini Pie

Submitted by Katie Hunhoff, Managing Editor

2 tablespoons butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, well beaten
2 cups shredded mozzarella cheese (8 oz)
1 can (8 oz) crescent dinner rolls
2 teaspoons mustard

Heat oven to 375 degrees. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.

Separate dough into 8 triangles. Place in ungreased 10 inch glass pie plate, 12×8 inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate. Bake 18 to 22 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.