Zucchini and Straightneck Pie

This is sort of a white pizza, topped with zucchini, yellow squash, and a few slices of cherry tomato.  The "white" part is a combination of ricotta with a little cream cheese, salt, pepper, and finely chopped fresh rosemary.  On top of the squash, I sprinkled some ground cayenne, and finely chopped fresh oregano.  Every veggie and herb used, including the cayenne that I dried and ground myself, came from our own kitchen garden or herb garden.

Bake at 400F for about 40-45 minutes (the crust is more like a pie crust than a true pizza dough, so it needs the extra time).  That's parchment paper underneath the pizza, so I don''t have to clean the cookie sheet.  ;)

It's surprisingly rich, despite my use of part-skim ricotta, and only an ounce or two of light cream cheese.  Also, it was surprisingly good.  I was inspired by something similar on Foodbuzz from a few days ago, but changed around the seasonings, and added the tomatoes, which turned out to be a good move.

Zucchini Bread

This was made using the "Carl Gohs' Zucchini Bread" recipe in Beard on Bread.  It's very similar to carrot cake, using oil, vanilla, and cinnamon.  Indeed, it tastes phenomenal with cream cheese frosting, a thin coat of butter, or just plain.

Fresh Cherry Pie

Made from fresh cherries, with a rather sloppy lattice crust, I nonetheless like this pie.  The cherries weren't particularly sweet, so I went with 2/3 c. of sugar, rather than my usual half a cup, and a good two heaping tablespoons of corn starch, with a pinch of salt for the filling.  Yes, it looks . . . um . . . rustic.  ;)