I heard a rumor that there was some frost a few days ago over near Marquette. I'm hoping it was just a horror story.
Because, though the weather disagrees, the vegetables are starting to think it's summer...sort of. And I'd like them to keep thinking that.
This week's share will include: Chard, Summer Squash and/or Zucchini, Green Beans or Fava Beans or Peas, Parsley, Rutabaga, Mini Cabbage, Endive and Tomatoes (or eggplant or peppers)
Did you catch the summer squash and green beans? Those are the summery parts.
|The squash are finally coming on strong enough that everyone gets some.|
The green beans are just starting (and actually they're purple) but
soon there will be enough for everyone :)
|Hopefully the frost will hold off long enough for these guys to ripen.|
If you want, you can make your squash into delicious fritters. Like these:
|We had them with braised chard for lunch.|
Summer Squash (or zucchini) Fritters
- 1 large (or two medium) summer squash, chopped into 1/4 inch pieces
- 1/2 bunch parsley, minced
- 1/2 tsp salt
- 1 cup flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 2 eggs
- butter for cooking
When I say large squash, I mean about this size:
|This is a large 8 ball zucchini.|
Toss together the chopped squash, minced parsley, salt, and Parmesan cheese. Stir in the flour and mix until the squash is well coated with flour.
Combine the milk and eggs and stir the mixture into the zucchini. It will be very very chunky, with just enough batter to glue the zucchini together.
Melt a generous amount of butter over medium heat, and cook the fritters more or less the same as you would pancakes. I feel like a lot of my recipes include instructions that reference pancakes...
These will take a bit longer to cook than plain pancakes would, because of the extra moisture in the squash.