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Study Weekend Garden Tours - Southeast & North Portland - pt. 1

Despite all the work and hoopla of preparing for our open garden on Monday, I did manage to steal away on Friday and Saturday to visit the gardens in Portland. There were six gardens on Friday, located in the Southeast and North Portland neighborhoods.  Beginning with the first three - Jenn Ferrante garden - Cool and calming, an oasis of serenity with pinks and blues and touches of chartreuse. And a majestic weeping beech. Peter Eastman and Dayrol Griffin garden - another colorful oasis with many tropical touches and a well-executed street border planting. Anne Davis & Miles McCoy garden - This small garden packs quite a punch with borders, potted plants and artistic touches. Check out that pathway! More to come... Text and photos by Phillip Oliver, Dirt Therapy

Chocolate Zucchini Cake



Our neighbor gave us a huge zucchini a few days ago, the first of the season. It was enough to make my go-to recipe - Zucchini Bread - and enough left over for another recipe. I just saw this in the latest issue of Mother Earth News and decided to try it. It turned out quite good although a little dry. I do intend to try it again because it was quite good.

One change I made was to reduce the sugar. It calls for 2 cups (!). I used half sugar and half brown sugar. In the future, perhaps applesauce would be a good substitution for one of the cups.

The frosting is simple and divine!

Deep Dark Chocolate Zucchini Cake
(adapted from Mother Earth News, August 2020)

4 oz. unsweetened chocolate (chopped)
1 cup butter, room temperature
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 tsp baking powder
2 tsp baking soda
1/2 tsp cinnamon
1 tsp salt
2 cups sugar (I used 1 cup white sugar and 3/4 cup brown sugar)
3 large eggs
2 tsp. vanilla extract
1/3 cup buttermilk, yogurt or sour cream
3 cups grated zucchini, drained, at room temperature

Preheat oven to 350. Butter or spray a 9 x 13 pan.

Melt the chocolate with 1/2 cup of the butter over simmering water. Set aside to cool slightly.

Whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt.

In a mixing bowl, beat the remaining 1/2 cup of butter and the sugars until light and fluffy.

Add the eggs, one at a time, beating well.

Add the melted chocolate mixture and the vanilla extract.

Add the flour mixture a little at a time alternately with the buttermilk until just combined.

Fold in the zucchini.

Pour the batter into the baking pan and smooth the top. Bake for 40 - 55 minutes or until a tester comes out clean.

Cool the cake completely before frosting.

Frosting

3 oz. unsweetened chocolate, chopped
3 TBS. butter
1/4 cup brewed coffee
1 tsp. vanilla extract
2 cups powdered sugar

Melt the chocolate and the butter over simmering water (or in the microwave).

Stir in the coffee and the vanilla extract.

Place the powdered sugar in a large mixer bowl and slowly add the chocolate mixture, beating until smooth.


Text and photos by Phillip Oliver, Dirt Therapy

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