I had the great pleasure to interview Gayle of IdahoFarmWife.net for a story on lentils that I did for an upcoming issue of Relish magazine. Right now is an especially fun time to check out the interesting farm blog because it’s the pinnacle of the season; it’s the time Gayle and her husband and their family of fifth-generation farmers have worked and sweated and prepared for all year…it’s lentil, wheat and garbanzo bean harvest season. (She even has videos of harvest!) And despite the fact that Gayle is presently crazy busy being a lentil ambassador to local media for the Dinner on the Farm, she still has time to post decadent desserts like these Zucchini Cobbler Bars, which I adapted quite a bit into my Brown Sugar Zucchini Crumble Bars.
This month’s Improv Challenge paired zucchini and brown sugar. It was a fun little challenge to adapt this recipe to include apples in addition to zucchini, a few different spices, less sugar, less fat and more whole grains.
I served these “Apple Pie Dessert Bars” to a large group of (unsuspecting) college students from church – when they asked for seconds, I told them they also had zucchini – and they still reached for another. When I make them again, I may add even more fruit (with accompanying sweetness) as the filling cooked down quite a bit this time – and I love an especially gooey, gloppy bar dripping with fruit!