Parsnips, Potatoes, Onions, Inchellium Garlic, Beets, Rutabagas, Cucumbers, Summer Squash, Carrots, Lettuce or Peas and Rosemary.
This weeks special gifts: Zucchini Bread & Butter Pickles & Zucchini Bread or Pumpkin (no nuts). Above, zukes getting ready to turn into pickles.
A few carrots, parsnips & potatoes washed and cut into 1 inch pieces
4 teaspoons of extra virgin olive oil
Salt and freshly ground pepper
1/3 cup of stock - vegetable broth or chicken
3 Tbsp unsalted butter, softened
4 teaspoons drained, bottled horseradish
1/2 Tbsp finely chopped flat-leaf parsley
1/2 Tbsp minced chives
garlic clove, minced.
Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips, potatoes & carrots with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.) Add the broth, cover with aluminum foil and roast, stirring once or twice, until the veges are tender and the stock has evaporated or been absorbed, 20-45 minutes. Check often to avoid their getting mushy - especially if they are to be reheated later. Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted veges with the horseradish-herb butter and serve.
Zucchini Fritters2 medium of zucchini, coarsely grated
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup olive oil
Sour cream or plain yoghurt
Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by squeezing the liquid out by twisting it in a towel. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well. Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.