We are on a mission to save the crops from cold overnight lows!

The 33 degree night time temps happened last night so we gathered up most of the crops and put them in the fridge. Here's a picture of some of of what we brought inside. That was a monster cantaloupe. We blanched our corn, cut it off the cobs and got 12 bags. I am looking forward to saving a few bags for Thanksgiving dinner. I very sentimental that way. It's been a great growing year.

We kept the greenhouse up all year hoping we could keep our plants alive longer. The stupid zipper broke so we went to plan B and used a blue tarp on the door. We covered the tomato cages & squash plants with blue tarps.

Good bye cucumber plants, corn, and melons. Tip: Yes, you see newspaper under our plants in the picture. We used them as free weed barrier and compost under our large plants. It worked great and by the way and we'll just till them in for better soil.

We managed to keep the the tomatoes from the cold shock last night. Check it out.

So to brighten my spirits I made some yummy different zucchini bread. Pineapple Zucchini bread with raisins and almonds. Here's the recipe.

PINEAPPLE ZUCCHINI BREAD

3 eggs

2 c. sugar

1 c. oil (I used 3/4 cup)

2 tbsp. vanilla

2 c. zucchini (grated and drained)

3 c. flour

1 tsp. baking powder

1/2 c. raisins

1 tsp. salt

1 tsp. baking soda

1 c. chopped nuts

1 c. crushed pineapple, drained

Beat eggs until fluffy. Add sugar, vanilla, oil, zucchini, flour, baking powder, salt and baking soda. Stir in pineapple, raisins, nuts and mix well.

Bake in 2 well greased 9x5x4 inch loaf pans or 4 smaller loaf pans for 1 hour at 325 F. Don't overfill the small loaf pans!

TIP: I often shred and freeze zucchini in two cup portions so that when thawed I have the correct zucchini proportions(without draining) The bread also freezes well.