The Zucchini Season Begins: Zucchini Fritters

Our CSA pick up from Almost Urban Farms netted us some extra zucchini along with our other goodies this week. There was a bin filled with extras and a note inviting people to take an extra one. I know some of this extra zucchini will become a fabulous chocolate cake but I can only make (and eat) so much cake.  Last night with dinner, I made some zucchini fritters to go with the sliced roast beef I pulled out of the freezer. The fritters themselves are more like a potato pancake, without the potato. I have made these with grated potato before and they tasted wonderful but last night, I wanted to try these with all zucchini. The Boy has been eating the leftovers all day. (Because 16 year old boys eat pretty much all day)

Zucchini Fritters - printable recipe

4 cups zucchini, grated (I used half yellow, half green)
1 onion, grated
2 cloves garlic, grated on a micro plane, or crushed
2 green onions, chopped
handful of parsley, chopped
1/2 cup flour
1 egg
salt & pepper
Canola oil for frying

Heat up a large skillet over medium high heat with a small amount of canola oil in the bottom. This is a good time to line a baking sheet with foil, place a rack in the pan and plunk it in the oven. Set the oven to warm. This will help you fry all the fritters in batches and keep them warm.

Grate the zucchini, onion, and garlic into a large bowl and mix in the green onions, parsley, flour, salt & pepper and the egg.

Mix well to combine everything. It will look gummy and pasty, but will fry up a nice golden brown.

Once the oil is nice and hot (a drop of water will skip across) drop the batter by large spoonfuls and gently flatten them out.

Fry the fritters until golden brown on the edges and they start to dry out a bit on top then gently flip them over to finish cooking. (Be gentle so you don't splash the oil)

Transfer gold brown fritters to your pan in the oven to keep warm until the entire batch is cooked.

Last night these little gems were served up with hot roast beef sammies. Thank goodness for leftovers in the freezeer!!

Until next time, stay warm and eat well!

Our fabulous bounty this week!

A Simply Pretty Salad

This week in our CSA pick up we got some more lovely greens 'n things so tonight we made one of the prettiest salads ever with some of the contents.

Roasted beets, goat cheese, greens, flowers, tomatoes, and a few bean sprouts....

It didn't need any dressing.

It was just that tasty and lovely.

It was the perfect meal before family movie night!

Until next time, stay warm and eat well.

CSA Week 1

Yesterday Hubby picked up our first basket of goodies from our wonderful community supported agriculture program with Almost Urban.  We were so excited when we got the email telling us of our first pick up. As it is early in the growing season, and we have had large amounts of rain, our first basket is mainly leafy greens that will pump up our mason jar salads.

Some radishes and salad turnips were in there as were mixed greens with edible flowers,

lovage, chard, spring onions, garlic scapes, a bouquet of flowers, dill,

A bag of micro greens (Sunflowers)

and a bar of soap!

We know as the growing progresses we will get more and more wonderful goodies in our basket.  For now our salads have some extra fresh & local flavour and we get to try some things we haven't had before (such as edible flowers and lovage....)

We are so looking forward to getting new things each week this summer!

In other news: CTV Morning Live has invited me back to their show! Next week (July 29) I will be discussing Canada Day inspired edibles for your celebrations!! I am so excited!!

Until next time, stay warm and eat well!