Somehow I managed to go a year without posting to this space. Sure there are a million excuses (new job, no time, long commute) but really, I just didn’t want to blog anymore. It was just too much to take the perfect picture to get onto Tastespotting or Foodgawker (which ironically, I never visit anymore), try to say something witty and meaningful and keep up regular posting. So I just stopped. But now I’m realizing that I have a years worth of recipes I’ve tried out with no documentation. Take these Zucchini Corn Fritters. I made them last year around this time. I know this because the picture was still on my iPhone. Once again, I am overrun with zucchini from my CSA share and corn just hit the market, so I went to my blog to find this recipe and I realized, it wasn’t there. Thankfully, some searching with Betsy of our GChat histories allowed us to find this recipe. So, I have no idea how often I will make it back to this space. But I’m going to try to start posting again, mostly just for me, my family and my friends so that I can remember the highlights in my kitchen. But if you happen to still be reading after all this time…all the better.
Zucchini Corn Fritters
Recipe adapted from Serious Eats
- 4 cups shredded zucchini
- 1 teaspoon salt
- 3 eggs
- 2 ears of corn
- 1 small onion, diced small
- 3 scallions, white and green parts, thinly sliced
- 1/4 cup cilantro, minced
- bunch of chives, minced
- 3/4 cup flour
- 8-10 grinds of black pepper
- Vegetable oil, for frying
- Sour cream, for serving
1) Shred the zucchini on the large holes of a box grater or with the shredding disc of a food processor. I used the food processor. Place the shredded zucchini in a colander in the sink or over a bowl and sprinkle with the salt. Toss to combine. Let drain while you get the rest of the recipe ready.
2) Crack the eggs into a large bowl and give them a quick scramble with a fork. Cut the kernels from the cob using this method and add the kernels to the bowl along with the onion, scallions, cilantro, chives, flour and pepper.
3) Grab the shredded zucchini in small fistfuls and squeeze out as much water as possible over the sink. You want to get out as much liquid as you can. Add the zucchini to the bowl and mix well to combine.
4) Pour the oil in a large frying pan to a depth of about 1/4 inch. Heat the oil over medium-high heat until not but not smoking. Drop a handful of the zucchini mixture into the pan and press down with a spatula to form a disc. Cook in batches without crowding 2-4 minutes on each side. You want the side to be golden brown. Remove to paper towels on a plate to drain. You may need to add some more oil between the batches.
5) Serve with some sour cream on the side. The fritters should be crisp on the outside and slightly custardy on the inside.
Even though it is only the second week, I’m already so happy that we joined a CSA this summer. It is pretty nice to drop by Green City and just buy some strawberries and cherries and know that I’m already set for most of my veggies. This week we received a few repeats in our CSA share from the week before including asparagus, kale, lettuce, bok choy, japanese turnip, dill and spinach. But we also got carrots, broccoli, garlic scapes, and cilantro. I decided to make a big pot of veggie soup, loosely inspired by this recipe, to pack for lunches for the week. Since the summer solstice is tomorrow, celebrate now with this “spring” soup.
Last Day of Spring Soup
Recipe loosely based on Spring Minestrone Soup
I used what I had on hand but this is really adaptable. Let me know if you try another mix of veggies!
1 onion, diced [I regretted not grabbing a bunch of spring onions to use]
2 large or 3-4 carrots, diced
1 russet potato, diced into spoon sized pieces
1 quart of chicken or veggie broth [I used chicken since I have 6 quarts to use up before next month’s move]
5-6 stalks of asparagus, diced
1/2 a large bok choy, stalks diced, leaves cut into ribbons
quick pesto (just food process a handful of basil leaves with a clove of garlic and some olive oil)
Saute onion in some olive oil in a dutch oven or other large pot until softened. Add carrot, bok choy stalks and potatoes and cook for another 3-4 minutes. Salt and Pepper to taste. I threw in a little ground chipotle pepper at this point to give it a little depth. Add the quart of chicken broth and a quart of water to the pot and bring to a boil. Reduce heat and simmer for 5-7 minutes, until potato chunks are fork tender. Add asparagus and bok choy leaves. Simmer for a few more minutes. Taste, adjust seasonings as necessary.
This summer I joined a CSA (community supported agriculture) through Growing Home. My best friend Betsy recommended their CSA not just for their delicious organic produce all summer long but also for their social mission of providing job training to those who might have difficulty finding traditional employment. I thought it would be fun to try to let you see what I get every week and one dish I created from the produce box. Dave and I are splitting our box with Betsy This week we got asparagus, kale, green garlic, lettuce, bok choy, japanese turnip, radish, spinach, mustard greens, dill and oregano. I decided to cook up the kale and bokchoy with the green garlic and eat it over rice with a fried egg on top. It was a good decision. I’ve also enjoyed a few salads with the lettuce and spinach with sliced radishes and the japanese turnip (mildest and sweetest of turnips, best eaten raw) and some carrots I picked up from another vendor at the market. Looking forward to the summer season of produce and experimenting in my kitchen!
CSA Greens & Garlic over Rice with Egg
3 stalks of green garlic; sliced then roughly minced
1-2 heads of garlic, diced
1/2 head of bokchoy stalks sliced into 1/2 inch pieces, greens roughly chopped
1/2 bunch of kale, stems removed*, roughly chopped
soy sauce, I used low-sodium
fresh cracked pepper
cooked white or brown rice
1 egg, preferably also from the market or at least an organic, cage-free source
Sriracha, or your favorite hot sauce
Saute the green garlic in a good glug of olive oil for a few minutes until fragrant. Add the garlic and cook for another couple of minutes, just don’t burn it. Add the bokchoy and kale with a splash of water. Cover and allow to cook down, approx 5 minutes. Once the greens feel tender, throw on a good glug of soy sauce and season with salt and pepper.
Heat a separate pan with cooking spray and fry an egg sunny-side up.
Put rice in a bowl and top with the greens, then slide on the fried egg. Squirt on some srircha for good measure.
Posted in CSA, Recipe
Tagged CSA, Summer