Summer Garden Recipes

A hand full of veggies pulled straight from the garden

One of the joys of summer is serving food that comes directly from your garden. Try these recipes with your abundance of produce or take a trip to your local farmer’s market to find the best produce in your neighborhood.

The following recipes were included in the Royal Neighbors of America 1978 Recipe Book.

Zucchini Bread


3 eggs, well beaten
1 cup oil
2 cups sugar (brown optional)
2 cups grated zucchini
3 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. salt
½ tsp. baking powder
1 tsp. cinnamon
1 cup chopped nuts


Mix first five ingredients together. Sift remaining ingredients together and add to the first mixture. Bake at 325˚ F. for one hour. Makes 3 loaves.

Glacier Cucumber Salad


2 tbsp. sugar
1 ½ tbsp. salt
1 cup sour cream
3 tbsp. grated onion
1 to 2 tbsp. white vinegar
3 cucumbers, peeled and thinly sliced


Combine sugar, salt, sour cream, onion, and vinegar. Arrange layers of cucumber slices and dressing in a glass bowl, ending with dressing. Cover and chill for several hours. Makes 4 to 6 servings.

Coconut Carrot Cake

Cake Ingredients:

2 cups sugar
1 ¼ cups oil
3 eggs, unbeaten
2 tbsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups shredded carrots
2 cups flaked coconut
1 ½ cups fruit cocktail, drained
1 cup chopped nuts

Frosting Ingredients:

8 oz. package cream cheese
2 cups powdered sugar
2/3 stick butter
1 cup chopped nuts
2 tbsp. vanilla


Mix together sugar, oil, eggs, vanilla, flour, soda, and salt. Stir in carrots, coconut, fruit cocktail, and nuts. Pour into greased and floured 9×12 inch pan. Bake for 45 minutes at 375˚ F. Mix frosting ingredients together well. Spread the frosting when the cake is cooled.

Salad Pickles


15 sliced cucumbers
2 green peppers, sliced lengthwise
2 red peppers, sliced lengthwise
8 small onions, sliced
4 tbsp. salt
2 cups white vinegar
2 ½ cups sugar


Toss all ingredients (except sugar) together and let stand for two hours, stirring occasionally. Drain well. Add sugar and toss again. Cover and refrigerate. Mixture will be ready in two days.

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