Zucchini Fritters

I just harvested my NINTH zucchini from my community garden plot. I think its absolutely incredible that you can look one day and they are too small to pick and the next day they have grown exponentially. So I've been trying some different recipes and uses even though zucchini is best in baked goods. (at least that's what I believe)

This recipe uses 4 zucchini and best of all the fritters can be frozen on wax paper on a cookie sheet and then transferred to a ziploc to be reheated in the oven at a later date. They were very tasty but personally I might add a bit of garlic or a little more onion.

Zucchini Fritters
4 medium zucchini
1/2 medium onion
2 tsp salt
1 tsp baking powder
2/3 cup flour
2 eggs
Pepper- freshly ground
Oil for frying ( I used olive oil )

Grate zucchini and onion and place in a bowl. Toss with salt and let sit for 10 minutes.
Wring the mixture out by wrapping it in a clean tea towel and twisting over the sink. Try to get out as much water as possible.
Mix together other ingredients and drop small scoops of zucchini into a heated fry pan. Fry until golden brown. Cool and eat immediately or flash freeze for later enjoyment.

I'm off to check the garden again. Maybe it will be time to find a NEW zucchini recipe today.
PS. Just spotted the first change of colour to orange in the cherry tomatoes. Once they hit, its going to be an avalanche.

Cooked Cabbage

So I had a weird encounter at the grocery store the other day. I was stopped chatting with a friend in front of the cabbages and this lady joined in, assuming we were talking about the many uses of cabbage. One thing led to another, my friend bailed on me and I was caught talking to this Polish lady for about 20 minutes. She told me everything I needed to know about cooking cabbage so I felt I had to give it a try.
Tip #1 - use purple cabbage
Tip #2- fry bacon and don't dump out the grease, YIKES!
Tip #3 - add a splash of malt vinegar
Tip#4 - add a tsp of sugar or a few plums (whaat?)
Tip#5- a little bit of grated ginger adds a nice taste
Tip#6 - cover and let it steam
Tip#7- if you get gassy, add some peppermint, if you don't have any, break open a peppermint tea bag and stir it in
You get the idea. I actually ran into her 2 more times even though I was hiding in the pharmacy. I got a small history of Poland while I was doing my grocery shopping. Oh well, I just think she was happy to share her wisdom in the culinary dept etc.

So I kind of based my recipe on this and then added a few of her suggestions....

Cooked Cabbage
1/2 red cabbage coarsely chopped
4-5 slices of bacon
1 large onion diced
1 tsp sugar
salt, pepper, dash of paprika and onion powder/garlic powder to taste

Fry bacon and then add onion and cabbage and spices. Cover and steam and occasionally stir for about 20 minutes or until tender. This was really good and I didn't need to use Tip #7

Farm Fresh Vegetables

Like everyone else, I was in my local grocery store yesterday picking up supplies for Thanksgiving dinner. It was so busy. I needed some broccoli so I picked up 3 heads and put them in my basket.
I had my doubts about them but I didn't want to make another stop. They were so tired looking with brown spots, I just couldn't justify making the purchase so I changed my mind and  put them back. I long for the old days when you could eat the produce fresh from the garden.

I was lucky enough to get this work of art from an organic farmer last week. What a difference in quality and taste. It was so lovely, I just had to take a photo of it and post it on my blog.

This is an orange cauliflower. You should see it in person. Not a blemish on it and fresh from the garden. I will be getting a few more items in the near future. Off to prep for Thanksgiving dinner.