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.
Phil Potempa's daily entertainment news column.
Even though it was Father's Day weekend, my family was still talking about Mother's Day while gathered at the farm for this day dedicated to dads.
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