Burgeoning loads of zucchini are begging for attention while lucky huckleberry pickers are trying to think of new ways to use their precious hoard of the fragrant orbs.

And, just in time, a great old cookbook featuring those two gifts from nature’s pantry has become unearthed from my copious bins of just such memorabilia! From the Priest River Albeni Arts and Crafts Club of 1989 comes a trove of wonders such as Mock Crab Cakes — featuring zucchini, of course! And — excuse me? Huckleberry Fritters?!

But the spotlight today will be on the breads featuring these two foods since I want to point out — and suggest the reinstatement of an ages-old holiday — Lammas Day.

Lammas is a contraction of the Medieval term “Loaf Mass”, a mid-August celebration of the first grains of a successful growing season which promises a fruitful harvest in September and October. Gardeners, farmers and orchardists all gathered to share the first loaves of bread — taken first to the local church for blessing, then to a village feast of thanksgiving.

Lois Wythe always had a Lammas Day potluck at her Peaceable Kingdom home/garden/herb farm — and I believe many Quakers still honor the day. Since our Bonner County Fair has been pushing the former mid-September Fair back into the heat of summer — why not change the name appropriately?

In a 1995 issue of “Lines from Lois” she wrote: “In olden times the English farming season began in January on Plow Monday and ended on the first day if August, which was called Lammis or Lammas day, a time set aside for celebrating the beginning of the harvest … (which) … meant survival for another winter for themselves and their families and animals. American colonists brought this old world Thanksgiving day along with them and Lammas Day was celebrated in early America with enthusiasm and holiday spirit until 1861 when Lincoln proclaimed a national Thanksgiving Day at the END of the harvest. Almost instantly Lammas Day ceased as an American folk celebration.”

In honor of those more innocent times, here are a few Lammas-type quick bread offerings from the afore-mentioned cookbook, featuring our stars of the day, zucchini and huckleberries. They are printed as they appear in the booklet. Enjoy!

Huckleberry-Lemon Bread

¼ cup plus 2 Tbs. butter

1 cup sugar (can use brown)

2 eggs

1½ cups flour

1 tsp. baking powder

Pinch of salt

2½ cups milk

2 teaspoons grated lemon rind

1 cup fresh huckleberries

1/3 cup granulated sugar

3 tsp. lemon juice

Cream butter, gradually adding 1 cup sugar, beating with mixer until well blended. Add eggs one at a time, beating well after each. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in grated rind, then fold in huckleberries. Pour batter into a greased 8x4x3-inch loaf pan. Bake at 350 degrees for 55 minutes or until tester comes out clean. Combine 1/3 cup sugar and lemon juice in small saucepan until sugar dissolves. Puncture top of loaf with a skewer and pour lemon mixture over evenly, allowing to soak into bread. Cool in pan 30 minutes.

Chocolate Zucchini Bread

Beat 3 eggs, add 2 cups sugar

1 cup oil

Mix and add 3 cups shredded zucchini

2 ounces melted chocolate

Blend and add 3 cups flour

1 tsp. salt

1 tsp. cinnamon

1 tsp. baking powder

2 tsp. soda

1 cup chopped walnuts

Beat well and pour into greased, floured loaf pan. Bake at 350 degrees for 1 hour.

Classic Zucchini Bread

3 eggs

1¾ cup sugar

1 cup salad oil

2 tsp. vanilla

¼ tsp. baking powder

3 tsp. cinnamon

12 cup chopped nuts

2 cups shredded unpeeled zucchini

2 tbs. grated orange rind

3 cups sifted flour

1 tsp. salt

1 tsp. soda

½ cup raisins (optional)

Beat eggs until light and fluffy, Slowly add sugar and continue beating until well blended. Blend in salad oil, vanilla, orange rind and zucchini. Sift dry ingredients together; stir into egg mixture. Stir in nuts and raisins, if used. Turn into 2 greased 8x4-inch loaf pans, Bake at 325 degrees for 50-60 minutes or until bread tests done. Remove from pans, cool on racks.

Tip: If using raisins, pour boiling water over raisins and let stand until plumped up — about 15 minutes. Drain well.

OK, I have to show mercy — here are the teaser recipes mentioned earlier!

Mock Crab Cakes

2 cups grated zucchini

2 eggs

1 cup Italian bread crumbs*

1 Tbs. real mayonnaise (or a bit more if needed)

1 Tbs. Old Bay seasoning

Mix all together, make patties. Fry slowly in shortening. Makes 9 large patties.

* I use garlic croutons, ground with a rolling pin.

Huckleberry Fritters

1 cup sifted flour

¼ cup granulated sugar

1½ tsp. baking powder

½ tsp. salt

1 egg yolk

1½ tsp. vanilla

1 Tbs. melted shortening or salad oil

2 egg whites

2 cups fresh huckleberries

Melted shortening or cooking oil for frying to 3-inch depth in chicken fryer or kettle

Powdered sugar (optional)

Sift dry ingredients together into medium bowl, Combine egg yolk, milk and shortening in small bowl; pour into flour mixture, blend well. Beat egg whites tilkk stiff but not dry and fold gently into batter. Heat shortening to 350-375f., fry fritters using heaping tablespoons for each fritter. Fry three or four at a time, turning once during cooking, 3-4 minutes or until light golden brown. Drain on absorbent paper; place in heated platter and sprinkle with powdered sugar, if desired. Serve hot plain, or with huckleberry sauce or maple syrup as desired.

Valle Novak writes the Country Chef and Weekend Gardener columns. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.