Archive for July, 2009
We’ve been picking up giant zucchinis every week at our Orchard Gardens CSA, and up until now I’ve been cutting them into sticks then roasting them with a little sea salt and pepper and a drizzle of olive oil. That technique is what I do to every vegetable, including broccoli, asparagus, big fat winter carrots, Brussels sprouts – I haven’t not roasted a vegetable that way.
I was inspired by this recipe (found via Tasty Kitchen) to try my favorite green vegetable a different way in the form of Zucchini Fritters, and made this for dinner one hot, sweaty night this week when the thought of turning on the oven seemed particularly unpleasant. The recipe calls for garnishing with Tzatziki sauce, but I used a dollop of sour cream and fresh mint here.
adapted (mostly just proportions) from The Noshery
Made 10 fritters, enough for 2-3 as a main course or 5 as a side dish.
1 gigantic zucchini, shredded, then squeezed in a tea towel of excess liquid
2 eggs, beaten
4 cloves garlic, minced
1 small whole onion, minced
6 tbsp bread crumbs
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
1/2 cup feta cheese, crumbled
Salt & Pepper to taste
Olive or vegetable oil for frying
- Add all ingredients to a bowl and mix with a fork until combined. The mixture should be cohesive enough to form a loose ball.
- Heat about 1/4 inch of oil in a large skillet (I used cast iron) over medium to medium high.
- Use a 1/4 cup measuring cup to heap out the mixture into the frying pan. Flatten slightly.
- Let cook 3 – 4 minutes per side until golden brown.
- Drain on paper towels, serve immediately with sour cream and fresh mint as garnish.
New additions this week:
- purple potatoes
This week Mac & I were able to pickup our CSA share together. We were out running errands, which quickly turned into buying everything in stock at Costco, which always ultimately ends in walking out to the car dazed, staring at the receipt and wondering how the cart load of odds and ends (including bagels, a dog bed, canned olives and EA Sports Active, which I am totally digging) could possibly add up to that much. Two semesters of calculus between us, and we still couldn’t figure it out.
We arrived right at 4:30, which made me anxious. I hate arriving anywhere exactly on time. Once again the fresh-from-the-ground vegetables were laid out in a pleasing to the eye arrangement. New additions this week included a head of broccoli and fresh mint.
Clockwise from the left: snow peas, romaine lettuce, yellow squash, zucchini, green cabbage, broccoli, kale, basil, green onions, carrots, beets, sugar snap peas, mint and parsley. There’s also a patty pan squash in there somewhere.
I don’t have a clue what we’ll do with it all, just like last week, so this will surely be an adventure!
There was quite a variety of vegetables in this week’s CSA share, but this week was all about one thing, and one thing only.
Pesto. That’s right, pesto.
The basil, parmesan, olive oil, garlic, toasted pine nut miracle. It’s even more of a miracle considering I toss all of those ingredients, whole, with no preparation, into my fancy Cuisanart food processor, push a button, and this happens. Pesto happens. From this little ramekin of pesto we had almost a whole week’s worth of dinners.
Then there were these knotted bites of deliciousness, pizza dough rolled out then cut into strips, brushed with pesto and stuffed with a few mozzarella pearls, wrapped up and baked. These are inspired by the knots served at the pizzeria in my home town. I’m perfecting them, and when I do, I’ll have a recipe. These were ooey, gooey cheesy on the inside, and crisp on the outside. They were also a lot less technicolor. I’m going to have to lay off the image saturation button.
There were also three cheese calzones with pesto, but they were rather ugly so I didn’t take a picture of them.
There were salads, a stir fry and roasted vegetables over couscous, but then there was working late and eating burritos from Taco del Sol, who has the best burritos in Missoula. All in all, it was a delicious week.