Savory Summer Harvest

We just returned from a week at the lake with Dan’s family. This year was different, we stayed in our bubbles (each family was in a separate cabin), did our own meals, and hung out in a socially distanced way (6 feet apart). 

The weather was beautiful, I read 5 books, sat on the beach, floated in the lake, biked, walked and played a new board game with Mary, Matthew, Dan, and Alona - On Tour - it was fun. Mary and Matthew made delicious buffalo cauliflower tacos one night - I could have eaten an entire head of cauliflower on my own. Lucky for me she gave me the recipe and I just happen to have a head of cauliflower in the fridge so there will definitely be that in my future. 

We came home to a garden that needed our attention. I picked 3 large zucchini (in addition to the one in the fridge), cucumbers, beets, kale, collard greens, swiss chard, and a few tomatoes. The butternut squash, acorn squash, and cabbage on doing their thing, and it will again be a bountiful year. 

The potatoes will be ready to pick in the next week or so and the garlic is just about ready. Thank goodness for friends and neighbors who are willing to help us with the bounty - we appreciate you!

Last night I shredded up one of the zucchini, added some carrots and herbs, and made fritters. They were delicious. We severed them up with some shrimp and a big green salad with veggies and herbs from the garden. 

Zucchini & Carrot fritters 

Ingredients:

1 large zucchini shredded  

2 medium carrots shredded 

1/4 cup basil 

1/4 cup oregano 

2 cloves garlic 

1 tbsp lemon zest

2 eggs 

1/4 cup gluten-free flour

1/4 tsp onion powder

salt and pepper to taste

Instructions:

Using the large holes of a box grater, grate zucchini, and carrots. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt, and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 1/4 cup zucchini mixture into pan; repeat, spacing fritters a few inches apart. 

Transfer fritters to a plate; set aside in a warm place. Cook the remaining zucchini mixture, adding more oil to the pan if necessary.

Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more.

Tonight I headed back to the garden to pick the last of the lettuce and the first tomatoes and we had tomato and mayo sandwiches with corn on the cob and you guessed it another salad with greens, veggies, and herbs from the garden - the salad thing is definitely a regular thing at our house these days. 

Thursday will mark our 15th wedding anniversary - we’re planning to not cook (sinful right) and order from our favorite Asian restaurant there will be garlic eggplant, spicy tofu, green beans, and my all-time favorite pan-fried veggie potstickers - I can’t wait. 

Thanks for stopping by!