June 25, 2020 - This Week's Box Contents, Featuring Zucchini!

Cooking With This Week's Box

Purple Scallions: Boston Lettuce Salad with Buttermilk, Green Onion and Maple Dressing;  Spicy Kale & Coconut Fried Rice

Garlic Scapes: Garlic Scape Beef Satay with Garlic Scape Satay Sauce; Recipes that make the most of Garlic Scapes; Spicy Kale & Coconut Fried Rice; Pasta with Roasted Zucchini & Cilantro Pesto (see below)

Red Oak or Boston Head Lettuce: Boston Lettuce Salad with Buttermilk, Green Onion and Maple Dressing; Burger Lettuce Wraps with Special Sauce; Cheese and Lettuce Sandwich

Rhubarb: Rhubarb Almond Baked Oatmeal; Rhubarb Syrup

Kohlrabi or Salad Cabbage: Life-Changing Crispy Baked Fish Tacos with Cilantro-Lime Slaw; The Simplest Cabbage Slaw

Cilantro: Pasta with Roasted Zucchini & Cilantro Pesto (see below); Life-Changing Crispy Baked Fish Tacos with Cilantro-Lime Slaw

Green Curly Kale: Baked Kale Chips; Spicy Kale & Coconut Fried Rice; Lemon Kale Muffins

Broccoli: Macaroni and Cheese with Broccoli; 20-Minute Teriyaki Chicken and Broccoli; Crunchy Bacon and Broccoli Salad with Creamy Orange Dressing

Green or Italian Zucchini: Pasta with Roasted Zucchini & Cilantro Pesto (see below); Zucchini Butter (see below); A Summer Screaming Zucchini Schmear and 10 Ways It Will Save Your Weeknight Meals

Baby zucchini still with the blossom attached!

It’s official, summer is here and what better way to mark the onset of this season than the arrival of zucchini!  Summer isn’t summer without zucchini which just might be one of the most versatile vegetables we grow!  Zucchini will be with us for quite awhile, we hope, so we’ll be finding creative uses over it in the upcoming weeks.  To kick off the season, I have two recipes to share this week.  The first is for Pasta with Roasted Zucchini & Cilantro Pesto (see below).  When I read this recipe, the flavor combinations and concepts confused me a little bit but also intrigued me.  Italian pasta with a pesto concept—that makes sense.  But the pesto made with cilantro and pumpkin seeds flavored with cumin and topped with cojita cheese—that didn’t seem to go with the Italian flavors theme.  You know what, this is fusion food and it works!  This turned out to be a quite tasty pasta dish.  I added some ground pork to it, but it would be good with or without.  The garnish of the cheese and toasted pumpkin seeds is a nice finishing touch and leftovers are good hot or cold!

The second recipe is for Zucchini Butter (see below).  Now, this isn’t butter in the sense of dairy butter, but rather more along the lines of “butter” as in a spread.  The beauty of this recipe is that it is a great way to utilize larger quantities of zucchini.  The other beauty of zucchini butter is that there are so many different ways to use it!  Spread it on toast or sandwiches, use it on pizza, put it on crackers with a piece of cheese…..etc.  Check out this Food52.com blog article, A Summer Screaming Zucchini Schmear and 10Ways It Will Save Your Weeknight Meals, that is all about this “genius” recipe and how you can put it to use for quick, flavorful meals!

Life-Changing Crispy Baked Fish Tacos with Cilantro Lime Slaw

This week we’re finishing up the rest of the kohlrabi and starting to harvest salad cabbage!  Salad cabbage differs from storage cabbage.  It is more tender and slightly sweet which makes it fitting for use in raw salads, slaws, etc.  It is still tasty cooked as well, but I generally use it raw.  This week I have to make these Life-Changing Crispy Baked Fish Tacos with Cilantro-Lime Slaw.  We featured this recipe in a previous newsletter and if you are into fish tacos at all, it just might change your life when it comes to homemade fish tacos.

Boston Lettuce Salad with Buttermilk, Green Onion and Maple Dressing
photo from food52.com

We’re thankful to still have lettuce available, and while we have other vegetables available to use for salads, it’s still nice to enjoy a traditional lettuce salad.  This recipe for Boston Lettuce Salad with Buttermilk, Green Onion and Maple Dressing reminds me of the way my grandma used to prepare fresh lettuce from her garden.  This is a super simple method that will really let the tender, buttery lettuce leaves shine.  Ok, so the other thing we used to make a lot at home in the summer when we had fresh lettuce from the garden was cheese and lettuce sandwiches.  Back then we used processed cheese food slices—don’t judge, I didn’t know any better.  I’d encourage you to use real cheese, good bread and the spread of your choosing—I usually just use a good quality mayonnaise.  Slather it up with the spread, slap a piece or two of cheese on the bread and pile the fresh lettuce leaves as high as you can!  There’s the recipe, but if you need something a bit more formal or would like a visual, check out this YouTube video on how to make a Cheese and Lettuce Sandwich.  Even if you don’t need a tutorial or a recipe, you should check out this video.  It’s pretty funny!

Burger Lettuce Wraps with Special Sauce
photo from thegirlonbloor.com

I’ve been into grilling lately, mostly because it’s quick and easy and it’s so nice to be outside in the evening.  While we’ve been enjoying fresh lettuce on our burgers, you could also use the lettuce to make a Bunless Burger or a Cheeseburger Lettuce Wrap—whatever you want to call it.  Basically substitute the bread for layers of lettuce leaves wrapped around your burger!  There are many different versions, but I like this recipe for Burger Lettuce Wraps with Special Sauce.  My go-to summer salad to serve with burgers, ribs, etc is this recipe for The Simplest Cabbage Slaw.  It is seriously simple and turns out every time!

While you have the grill fired up, you might as well make the Garlic Scape Beef Satay with Garlic Scape Satay Sauce recipe featured in last week’s newsletter.  It’s quite tasty and would be good served with this Crunchy Bacon and Broccoli Salad with Creamy Orange Dressing.  If you’re looking for more ideas for what you can do with garlic scapes, check out this HuffPost article entitled “Recipes that make the most of Garlic Scapes”.  They offer some tasty, creative suggestions!

20-Minute Teriyaki Chicken and Broccoli
photo from tablefortwoblog.com

Another option for using your broccoli is this 20-Minute Teriyaki Chicken and Broccoli.  Serve it with steamed rice for a quick, yet satisfying, easy weeknight meal.  I am still a bit obsessed with putting vegetables in macaroni and cheese ever since I made mac and cheese with ramps and nettles earlier this year.  Mac and cheese with turnips and turnip greens was last week’s creation and this week it could be Macaroni and Cheese with Broccoli!

The kale this week is so beautiful and there are many options for what you can do with it.  On Sunday evenings when we do our weekly field scouting tour it’s kind of fun to take along Baked Kale Chips!  Yes, you might get some green flecks in your teeth….who cares?!  The other recipe I want to make again is this Spicy Kale & Coconut Fried Rice that I tried for the first time last year.  It’s pretty tasty as are these Lemon Kale Muffins that I made last year as well.  Yes, kale in muffins—odd, but I tried them out on our farmers’ market crew last year and they (the muffins that is) all disappeared!

Rhubarb Almond Baked Oatmeal

Ok, we’re rolling into the home stretch and just have one more item remaining in this week’s box.  It’s our last week for rhubarb.  I was searching our recipe archives looking for another recipe and I’m glad I stumbled across this recipe we featured in a previous year for Rhubarb Almond Baked Oatmeal.  This is a great recipe to make in advance and then warm up in the morning for a quick, hot breakfast.  I also noticed several members in our Facebook Group are making tasty rhubarb beverages!  If you want to join this crowd, check out this recipe for Rhubarb Syrup.  This recipe is the base for making adult beverages such as Rhubarb Daiquiris, but you can also use it to make a non-alcoholic fizzy soda type drink.

We did it!  We made our way to the bottom of another glorious box of produce.  Before I sign off for the week, I want to thank the member who posted a link in our Facebook Group to this Vegetable Orchestra!!  Check it out—they’re making music by using all kinds of different vegetables!  I know we have some musical talent in our membership.  Wouldn’t it be cool if we had a Harmony Valley Farm Vegetable Orchestra!?  You provide the talent and I’ll provide the vegetables!  I’m serious.

Ok, Chef Andrea signing off for this week.  Enjoy your week of cooking and I’ll see you next time!—Chef Andrea

Vegetable Feature: Zucchini

By Chef Andrea

Zucchini may just be the most versatile and prolific vegetable we grow!  We have two plantings and typically harvest three times a week from mid-June through August and sometimes into September.  Sometimes we have a little gap in between plantings one and two, but settle in folks…we’re in it for the long haul!

We grow two main types of zucchini including the traditional green zucchini and an Italian variety that is lighter green in color and has ribs and stripes on the skin.  Both varieties may be used interchangeably in any recipe calling for zucchini or summer squash.  There is a difference in the varieties though and we encourage you to take a moment to notice the differences throughout the season.  Italian zucchini has a more pronounced flavor and the texture is more firm making it a good option for grilling and other preparations where you need the zucchini to hold its shape.  Zucchini in general is a very mild-flavored vegetable which is part of why it is so versatile.  It pairs well with so many different flavors and is easily adaptable to combinations with other vegetables throughout the entire summer.  Zucchini is most often cooked, but it can be eaten raw as well.  I’ll offer a few suggestions below for how to use raw zucchini.

Zucchini Relish
photo from cravesomethinghealthy.com

The other nice thing about zucchini is there are ways to preserve it so you can enjoy it throughout the year.  One of the easiest things to do is grate or shred raw zucchini, squeeze out the excess moisture and then put the zucchini in a freezer bag and pop it in the freezer.  When I do this I try to portion it into a quantity that is appropriate for making My Special Zucchini Bread or pancake recipes.  When you thaw it, you’ll need to squeeze out the excess moisture, but then it’s ready to use in baked goods, soups, smoothies, stir-fry, etc.  You can also preserve zucchini by making Zucchini Butter (see below), one of this week’s featured recipes.  Once you make a batch you can use it fresh or portion it into containers to freeze.  Zucchini Pickles or Zucchini Relish are other good ways to preserve zucchini.

Zucchini can be sautéed, roasted, grilled and stir-fried.  It may be used to make snack foods, casseroles and gratins, incorporated into lasagna and meatballs, dips, enchiladas, tacos, egg dishes, smoothies, desserts and more.  One day I want to compile a list of 100 ways to use zucchini.  I’m going to start with 20 recipes this week and maybe you can help me uncover 80 more ways/recipes to use zucchini over the course of this season!  Before we get to the list I just want to mention a few things about storage and use.  First of all, zucchini has pretty tender skin so rarely needs to be peeled.  Sometimes larger zucchini may need to be peeled, use your own judgement.  Zucchini is a warm weather vegetable and is best stored at temperatures between 45-55°F.  We have a dedicated cooler for that temperature range, but realize you may not have the perfect storage temperature situation in your home.  So, my recommendation is to keep your zucchini at room temperature and use them within a few days of receiving them.  If you put them in the refrigerator they’ll likely suffer chill injury which will compromise their quality and shorten shelf life.

Ok, lets move on to the list of 20 Different Recipes to use Zucchini!  Have fun and be sure to share your own recipes in our Facebook Group so we can build our list of 100 recipes this year!

20 Different Recipes Using Zucchini!

• 
  

  Creamy Zucchini Smoothie
• 
  

  Parmesan Zucchini Chips 
• 
  

  Raw Zucchini Hummus 
• 
  

  Zucchini Saltimboca
• 
  

  Smoked Paprika Zucchini Hash Breakfast Bowls
• 
  

  Pakistani Zucchini Curry
• 
  

  Greek Zucchini Pie 
• 
  

  5-Minute Chinese Zucchini Salad 
• 
  

  Kung Pao Zucchini 
• 
  

  Indian Spiced Masala Zucchini
• 
  

  Vietnamese Zucchini Noodle Salad 
• 
  

  Zucchini, Corn, Black Bean & Jack Quesadillas
• 
  

  Zucchini & Cheese Drop Biscuits
• 
  

  Savory Zucchini Pie
• 
  

  Zapple Pie (Sweet Zucchini-Apple Pie)
• 
  

  Cheesy Vegetarian Zucchini Enchiladas
• 
  

  Chocolate Chip Zucchini Banana Bread 
• 
  

  Tomato-Zucchini Strata
• 
  

  Zucchini-Blueberry Muffins 
• 
  

  Zucchini Pizza Bites

Pasta with Roasted Zucchini & Cilantro Pesto

Yield:  6 servings

1 ½ pounds zucchini

1 Tbsp plus ¾ cup extra-virgin olive oil

Salt & Freshly ground black pepper, to taste

12 oz short, twisty shaped pasta

1 pound ground pork (optional)

½ cup white wine (use if you use the pork)

2 garlic scapes

2 tsp ground cumin

1 tsp lime zest

⅔ cup toasted pumpkin seeds (pepitas), divided

2¼ cups tightly packed cilantro leaves and stems

3 Tbsp lime juice

¾ tsp crushed red chile flakes (or to taste)

¾ cup crumbled cojita or feta cheese, divided

1. 
   

   
   

   Preheat the oven to 375°F.  Cut zucchini into ½ inch cubes.  You should have about 4 cups of cubed zucchini.  Put zucchini in a medium mixing bowl and drizzle with 1 Tbsp olive oil.  Season with salt and black pepper and stir to combine and evenly coat the zucchini with oil.  Add a little more oil if needed.  
2. 
   

   
   

   Roast zucchini for 25-35 minutes or until tender and lightly golden brown.  You’ll need to stir the zucchini about half way through the roasting time.  Once the zucchini is roasted, remove from the oven and hold in a warm place.
3. 
   

   
   

   Bring a large pot of salted water to a boil.  Add pasta;  cook until al dente, about 10-12 minutes.  Reserve ½ cup pasta water, then drain.  Set the cooked pasta aside.
4. 
   

   
   

   If you are using pork, heat a large skillet over medium-high heat.  Brown the ground pork until nearly cooked through.  Add the white wine and simmer until it has reduced by ¾ volume.  Remove from heat and set aside until you’re ready to finish the dish.
5. 
   

   
   

   Meanwhile, make the pesto.  Cut the garlic scapes into 1-2 inch pieces and place in a blender or food processor.  Blend briefly to coarsely chop the garlic scapes.  Add ¾ cup olive oil, cumin, lime zest, 1 tsp salt, and ½ cup pepitas.  Blend until smooth.  Add the cilantro and process just until smooth, about 15 seconds.  Pour into a bowl and stir in lime juice, chile flakes, and ½ cup of the cojita or feta cheese.
6. 
   

   
   

   Once all the components are prepared, put the pan with the pork in it back on the stove over medium heat.  If you are not using pork, just put a large saute pan on the stove over medium heat.  Add the zucchini, pasta and cilantro pesto along with a little bit of the pasta cooking liquid.  Stir to combine and fully heat the pasta.  Add additional pasta water as needed for the desired consistency.
7. 
   

   
   

   Taste and adjust the seasoning with additional salt, pepper or lime juice as needed.
8. 
   

   
   

   To serve, portion the pasta into bowls.  Sprinkle with the remaining cheese and toasted pumpkin seeds/pepita.

Recipe adapted from www.sunset.com

Zucchini Butter

photo by James Ransom for food52.com

Yield:  about 2 cups

2 pounds zucchini

¼ cup olive oil or butter

½-¾ cup minced shallots, garlic cloves, scapes or any combination of onions and garlic

Salt and pepper, to taste

1. 
   

   
   

   
   

   Coarsely grate the zucchini.  Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking.  To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.  
2. 
   

   
   

   
   

   In a deep skillet, heat the olive oil/butter.  Saute the onion/garlic briefly.  Add the zucchini and toss.  Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes.  If the bottom starts to brown, turn the flame down!  (And scrape those delicious bits into the butter for added flavor—you can splash in a little water to help deglaze the pan.)  The zucchini will slowly caramelize into a nice vegetable jam.  
3. 
   

   
   

   
   

   Enjoy on toast, or as a side dish all summer long!

Recipe adapted slightly from Jennie Cook’s recipe featured as a “Genius Recipe” on Food52.com.

Summer Squash: Zucchini and Scallopini Squash

Summer harvests are in full swing and suddenly you turn around and there is summer squash EVERYWHERE! Sometimes it is in such abundance that you may find a “gift” on your front step or perhaps even in your mailbox. Add to that the variety of summer squashes that you find in your CSA box or at the market…What do you do with all of that summer squash? How about a “Zucchini Extravaganza!”

Zucchini from Harmony Valley Farm

Our second crop of zucchini started producing like gangbusters last week. We too found ourselves asking, “What are we going to do with all of this zucchini?!” Thus, we thought it might be good to take a moment to regroup, find new recipes and then dive back in and try some new ideas for how to put all of this summer bounty to use.

Zucchini is summer squash that can grow to be up to three feet in length, though we harvest them much smaller when they are tender and in their prime. Picking early and picking often increases the harvest, and the early, small zucchini are the most tender and full of flavor. A good zucchini will have a glossy skin that is bright and flesh that is firm to the touch. The skin of a large zucchini gets thicker and the seeds get larger. These bigger zucchini are excellent for use in baking, but the seeds and pulp should be removed before slicing or grating.

Zucchini has a very high water content making it low in calories. It is a good source of Thiamin, Niacin and Pantothenic Acid. It is also good source of fiber, protein, Vitamin A, Vitamin C, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese. The flavor of zucchini and other summer squash varieties is very mild, thus they combine well with many different flavors and ingredients. You’ll find them used in a wide variety of ways in cuisines across the world.

You will find zucchini to be one of the most versatile vegetables in your kitchen. Sliced zucchini is delicious simply sautéed in a bit of butter and lightly salted. Grilled, sautéed or stuffed, it lends itself to many Mediterranean and Middle Eastern dishes that are complimented by herbs such as basil, dill or mint. Thinly sliced, zucchini can be a good substitute for noodles. You can even roast large lengthwise slices and layer them between meat and cheese for a good alternative to lasagna noodles. How about zucchini pancakes or fritters? If you are looking for something to satisfy your sweet tooth while adding the benefits of vegetables, you could try zucchini bread, zucchini bars or a chocolate zucchini cake. The moisture content of the zucchini results in very moist baked goods and your family won’t know that they are eating vegetables!

Whole, unwashed zucchini should be stored on the countertop. The ideal storage temperature is 40-500 F, so storing in the refrigerator will result in chill injury. Wash it just before using. If you need to store for later use, you can slice or grate zucchini and place it in freezer bags or containers before freezing. If you plan on storing long term, blanch the slices and store them in freezer bags for up to one year.

We grow several different varieties of zucchini and summer squash and plant two crops every year. Of course we need to plant the traditional green variety familiar to most people. Several years ago, we trialed an Italian variety that is green striped and has ribs on it. We found that it actually has a lot of characteristics we really like. The flesh of the Italian zucchini is more firm, thus it is easier to handle without damaging them and they hold up better to cooking. They stay firm, but tender instead of becoming mushy. They are also beautiful when cut into coins as they have scalloped edges. We also grow a fun summer squash that we refer to as a scallopini squash. The name of this variety is actually called “Flying Saucer” because it resembles a space ship! The flesh of this variety is also more firm and crisp, so they are good for grilling and roasting. You can even hollow them out and stuff them!

Green Zucchini 

Italian Zucchini

Scallopini Zucchini

How about a cocktail? Find the recipe for a Zucchini-Tini at: www.foodnetwork.com/recipes/claire-robinson/zucchini-tini-recipe.

If youare still looking for more recipes, let Maria and Josh take you on a zucchini journey at www.twopeasandtheirpod.com/35-zucchini-recipes.

Have fun and let us know if you find some good ways to use zucchini!

Halibut with Zucchini Salsa Verde

Recipe borrowed from Bon Appetit Magazine, August 2010

Serves 6
10 oz zucchini (about 2 medium), rough chopped
½ cup fresh cilantro, plus leaves for garnish
⅓ cup onion, rough chopped
5 Tbsp fresh lime juice
1 ¼ tsp finely grated lime peel
2 ½ Tbsp chopped, seeded jalapeño chiles
(adjust quantity to your liking)
2 ¼ tsp salt, divided
Vegetable Oil
1 tsp freshly ground black pepper
1 ¼ tsp ground coriander

6—6 oz skinless halibut fillets**

1. Combine zucchini, chopped cilantro, onion, lime juice, lime zest and jalapeños in the bowl of a food processor. Add 1 ¼ tsp coarse salt. Process this mixture until the mixture is finely chopped. You want it to have a little bit of texture, so stop processing before it’s completely smooth. Transfer to a small bowl. Cover and chill.

2. Combine 1 tsp pepper, coriander and remaining 1 tsp coarse sea salt in small bowl;  stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.

3. Preheat a medium saute pan over medium-high heat. Add enough vegetable oil to coat the bottom of the pan. When the oil is hot, add the fish to the pan. Saute on the first side until it is golden brown and easily releases from the pan. Turn the fish over and finish cooking the fish to your desired degree of doneness.


4. Transfer the fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.

**NOTE:  May substitute cod, salmon, or other fish of your choosing.  You could also serve this salsa over grilled steak or chicken. If you have extra salsa remaining, you can enjoy leftovers with scrambled eggs, eat it as a snack with corn chips, or use it to top off tacos.

Shaved Zucchini Salad with Parmesan 

Recipe adapted from one originally published in Bon Appetit Magazine in August 2010

Serves 6
⅓ cup extra-virgin olive oil
2 Tbsp fresh lemon juice
1 tsp salt
½ tsp freshly ground black pepper
¼ tsp dried crushed red pepper
2 pounds medium zucchini
⅔ cup grape or sungold tomatoes, quartered
½ cup coarsely chopped fresh basil
¼ cup Kalamata olives, halved

Small wedge of Parmesan cheese (or other aged cheese)

1. Whisk oil, lemon juice, 1 tsp salt, ½ tsp black pepper, and crushed red pepper in a small bowl to blend. Set dressing aside.

2. Using a vegetable peeler and working from top to bottom of each zucchini, slice zucchini into ribbons (about ⅟₁₆ inch thick). Place ribbons in large bowl. Add basil, tomatoes and olives, then dressing; toss to coat. Season to taste with salt and pepper.

3. Using vegetable peeler, shave strips from Parmesan wedge over salad.

Creamy Zucchini-Cumin Dip

This recipe was recommended to us by our friend Carol, a longtime Madison CSA member. She describes it as an ‘’unusual use for lots of zukes!” Carol found the recipe in Farmer John’s Cookbook, written by our friend John Peterson and his friends at Angelic Organics.

Yield 1½-2 cups

2 medium zucchini, coarsely grated 

2 tsp salt

1 cup sour cream

2 Tbsp finely chopped onion

1 Tbsp freshly squeezed lime juice

¾ tsp ground cumin

Freshly ground black pepper, to taste

Paprika, to taste

1. Place the zucchini in a medium bowl; add the salt and mix well. Transfer to a colander and set in the sink to drain for at least 15 minutes and up to 30 minutes.

2. Meanwhile, put the sour cream, onion, lime juice and cumin in a large serving bowl; stir until well combined.  

3. Squeeze as much moisture as you can from the zucchini with your hands; add the zucchini to the sour cream mixture. Stir until thoroughly combined. Season with pepper and paprika to taste.

4. Cover and refrigerate for at least 2 hours. Serve cold or at room temperature.  

My Special Zucchini Bread Recipe 

(Keep reading….this is not your usual zucchini bread recipe)

Heidi Swanson, creator of 101cookbooks.com, created her own version of zucchini bread.  You’ll find her recipe to be slightly spicy, slightly sweet, and very interesting.  The first time I made this bread, it caught people’s attention and received rave reviews.  Heidi’s recipe and commentary about it can be found at her website, www.101cookbooks.com.

Yield:  2 loaves

1½ cups chopped walnuts, plus a few to sprinkle on top

⅓ cup poppy seeds 

Zest of two lemons 

½ cup crystallized ginger, finely chopped (optional)

½ cup unsalted butter

1 cup sugar

½ cup brown sugar, lightly packed

3 large eggs

2 teaspoons vanilla extract

3 cups grated zucchini (about 3 medium), skins on (squeeze some of the moisture out and then fluff it up again before using)

3 cups whole wheat pastry flour (or all-purpose white flour)

1½ tsp baking soda

½ tsp baking powder

1 tsp salt

1 tsp cinnamon

1 Tbsp curry powder (optional, but highly recommended) 

1. Preheat your oven to 350°F. Butter two 5 x 9-inch loaf pans. Dust them with a bit of flour and set aside. 

2. In a small bowl combine the walnuts, poppy seeds, lemon zest, and ginger. Set aside.

3. In a mixer, beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the eggs one at a time mixing well and scraping down the sides of the bowl between each addition. Stir in the vanilla and then the zucchini (at low speed if you are using a mixer).

4. In a separate bowl, combine the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, and curry powder. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition. 

5. Save a bit of the walnut, poppy seed, lemon zest and crystalized ginger mixture to sprinkle on the tops of the zucchini loaves before baking for a bit of texture. Fold the remainder of this mixture into the batter by hand. Avoid over mixing the batter, it should be thick and moist, not unlike a butter cream frosting.

6. Divide the batter equally between the two loaf pans. Make sure it is level in the pans, by running a spatula over the top of each loaf. Bake for about 40-45 minutes on a middle oven rack or until a toothpick or cake tester inserted in the center of the loaf comes out clean. Remove from the oven and cool the zucchini bread in the pan for about ten minutes. Turn out onto wire racks to finish cooling - if you leave them in their pans, they will get sweaty and moist (not in a good way) as they cool.