Fresh and moist zucchini bread, created by Times Columnist Philip Potempa's mother Peggy, is easy to make, using a simple family recipe by retired farm town teacher Anne Eckert.
Even though last month marked the fifth anniversary since our region's beloved Phil Smidt's restaurant closed, memories of the menu live on with Times readers.
Phil Potempa's weekly farm column recipe.
Philip Potempa's weekly farm recipe column.
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