Yellow rockdoor

One of my favorite things about working at the farm is learning the names of the varieties of vegetables. The green curly kale I knelt next to early this morning is named winter boar. The snow peas- since mowed down- were called blizzard and sumo. The garlic we dug out on Wednesday is music and porcelain, and a midnight purple tomato hanging on her vine goes by indigo rose; she could just as easily be in a dusty bar somewhere listening to Merle Haggard on the jukebox. We pull three varieties of beans- maxibell, yellow rockdoor and dragon tongues. Even the weeds sound like a poem to me- purslane, pigweed, foxtail and thistles.

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I am drawn to words. Recently Dan and I biked to the construction zone that used to be Johnson Street to visit the impossibly too-cool-for-school Johnson Public House because I wanted to try a cold espresso beverage they were calling lavendar brown.

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It was tasty. Dan thought it resembled Thanksgiving dinner in a next day’s sandwich. I also recently visited Spring Green’s Sh*tty Barn to listen to a band called Spirit Family Reunion- I had never heard of them, but I liked their name.

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Later that night I ripped that sold-out poster down (with permission) to hang up in what will become my new home. I had seen the house earlier that day and stood in a field on my phone before the show with my realtor (ugh. I think this makes me a grown-up) as we made plans to sharpen our figurative pencils and make an offer the next morning. And to my still somewhat disbelief, the offer took.

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And while I contemplate home ownership, I cook. I turn back to soothing tomatillos and avocados whirled into salsa varde, eggplants roasted and blended with lemon juice, flat-leaf parsley and tahini to become baba ganoush, and I improvise a hearty tabbouleh salad with spelt berries. I bake zucchini bread. And I steam yellow rockdoor beans and cover them with pats of butter and sea salt. Someone else was drawn to those.

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My mom gave me this recipe for zucchini bread- I’m not sure where she got it. She says she likes to eat it with peaches. I like to eat it cold out of the refrigerator.

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Zucchini Bread

Combine:
1 cup oil
2 cups sugar
3 teaspoons vanilla
3 eggs

Add:
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt (optional)
1 teaspoon cinnamon
2 cups grated zucchini
1/2 cup nuts- walnuts or your choice

Makes 2 regular loaves in a loaf pan- metal or glass. Bake 350 degrees for one hour or when it smells good and is getting brown on top. Let it cool a bit before you take out of the pans. I usually grease the pans with a little oil.
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Happy August.

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Author: erica banks krug

I live in Wisconsin. I love cooking, eating kale, taking photographs, road trips and the Packers. I used to ride a ski lift to work. Now I work as a substitute teacher. But I dream of being able to call myself a "writer." You have to start somewhere....

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