After discussing the possibilities of how we could incorporate our harvest (both at home and from the donation garden, Lerae and I settled on some delicious options. She rustled up some rhubarb crisp and coffee cake as well as some strawberry rhubarb jam. I made Lemon Rosemary Shortbread Cookies, Cheddar Chive Biscuits and Zucchini Bread. My plan to bring pesto to serve with herb cream cheese on crackers failed when I ran out of oive oil. Added to the mix were pretzel crackers, gluten free brownies and rice rolls.
For a first try, our garden theme was a hit. The home baked goods also inspried many conversations about our bountiful community donation garden. And, more than a few decided to go out back to check out the garden. Feeling successful, we decided to sign up to host again in September but this time, we will feature more savory treats — parmesan zucchni and yellow squash rounds, pesto on crackers, tomato tart, pickled cukes and more!!!
1 cup butter, softened
1/2 cup sugar
3 tbs lemon juice
1 tsp grated lemon peel
1/2 tsp vanilla extract
2 cups all purpose flour
4 1/2 tsps minced fresh rosemary
1/4 tsp salt
In a large bowl, cream butter and sugar until ight and fluffy. Beat in the lemon juice, peel and vanilla. Combine the flour, rosemary and salt, gradually add to creamed mixtue and mix well. Shape into two 12-in rolls, wrap each in plastic wrap. Freeze for 20 minutes or until firm. Cut into 1/4 in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until edges begin to brown. cool for 2 minutes before removing from pans to wire racks. Store in airtight container.