Fresh Summer Produce Straight from the Garden or Market!
There’s something truly magical about summer’s bounty that beckons us to savor the season. From ripe tomatoes still warm from the sun to cucumbers crisp and cool from the fridge, this is the season when fresh, clean eating feels as natural as a warm breeze. Whether you’re harvesting from your backyard garden or browsing the colorful stalls of your local farmers market, the abundance of summer produce makes it easy to eat well and feel great.
At Shookhill Secret, we believe in savoring the simple pleasures, and nothing brings more joy to the table than meals made with seasonal ingredients. Right now, our gardens are brimming with flavor. We’re celebrating the freshest blueberries, cucumbers, eggplant, squash, zucchini, tomatoes, and herbs—each one offering delicious ways to elevate everyday meals.
Blueberries, Blackberries and Raspberries are one of summer’s sweetest treats. Perfect for snacking straight from the bowl, they also make their way into our muffins, cobblers, crumbles, jams, and cocktails. We love to freeze batches of fresh-picked berries, so we can enjoy a taste of summer well into the colder months.
Cucumbers are endlessly versatile. We toss them into crisp salads, whip them into creamy tzatziki, and slice them into jars for homemade pickles. There’s something so satisfying about opening a jar of homemade pickles.
Zucchini and squash are always in abundance, and we make the most of them! Grilled as a side, used in place of pasta, baked into zucchini bread, or even blended into a decadent Zucchini Chocolate Cake, these garden heroes add flavor and nutrients to almost any dish. If you haven’t tried baking with zucchini yet, trust us—you’ll be pleasantly surprised. We hope you’ll try the delicious Chocolate Zucchini Cake recipe we are sharing below.
And then there are the tomatoes, bold and bursting with flavor. A freshly sliced tomato on toasted sourdough with a drizzle of olive oil and flaky sea salt is simplicity at its best. We roast pans of cherry tomatoes with garlic and herbs, then preserve them for pasta dishes and soups throughout the year. Roasted tomatoes have a deep, rich, sweet flavor that instantly upgrades any recipe. We love them roasted and mixed into pasta or cooled and tossed with salad greens – add a drizzle of balsamic glaze and it’s an absolute flavor bomb.
July is also when our flower garden comes alive. Gathering homegrown zinnias into casual bouquets for the kitchen table or entryway adds a charming seasonal touch. It’s a reminder that beauty isn’t just in the food we eat, but in the way we live.
Whether you’re pulling vegetables from your own soil or loading up a basket at your local farmers market, this is the time to embrace clean, colorful eating. Explore new recipes, savor the textures and flavors of the season, and let summer produce inspire your table.
We encourage you to savor the season. Because at Shookhill Secret, we know that a well-planned, well-loved meal made from seasonal ingredients is one of the most beautiful ways to celebrate everyday life.
Chocolate Zucchini Cake
Ingredients
- ½ cup butter softened
- ½ cup vegetable oil
- 1 2/3 cups granulated sugar
- 2 eggs
- 1 tsp vanilla
- ½ tsp chocolate flavoring
- 2 ½ cups flour
- ¼ cup cocoa
- 1 tsp baking soda
- ½ tsp salt
- ½ cup buttermilk
- 2 cups shredded zucchini squeeze the excess liquid
- 6 ounces semisweet chocolate chips
- ½ cup chopped nuts
Instructions
- Preheat oven to 325 degrees.
- Grease and lightly flour a 13x9-inch baking pan.
- Beat together butter, oil and sugar in a large bowl until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the flavorings.
- Combine dry ingredients. Add to creamed mixture alternately with buttermilk, beating well after each addition.
- Stir in the zucchini.
- Pour into the prepared pan. Sprinkle with chocolate chips and nuts.
- Bake about 50-55 minutes or until a wooden toothpick inserted in the center comes out clean; cool on a wire rack.
