Tuesday, September 9, 2008

Indian Summer RULES

I chose not to tend a garden this spring because I'd have a newborn and didn't feel up to it. I did grab a few tomato plants from the grocery store, more for ceremonial purposes, and thought "If they grow, they grow; if not, whatever." Then Blake was given a piddly little zucchini plant from a Lebanese couple who own the Mt. Scott plant nursery and I scoffed at it and told him it was compost. FOR SHAME. Blake planted it, tended it, all the while tying up the late-growing but heavy fruitful tomato plants....

The zucchini plant has yielded many, many pounds of heafty, glorious zucs, as well as the heirloom tomatoes. I shall never scoff at a scrawny, non-organic give-away starter plant AGAIN. That plant has been feeding us countless nights this last month, and also provided us ziploc bags full of green goodness for freezing and enjoying during the winter months. Blake has teased me merciliessly for my lack of faith, and as well he should! I love you, my green thumbed and determined B!!!!!!


The tomatoes are Moskovich and Purple Cherokee. Also shown here: our dried oregano and lavender (which is mixed with oat groats for stuffing little sleepy time pillows.)


Hey, this is to show SCALE, sickos, so get your mind out of the gutter.

I am sure many more of you out there are dealing with the onslaught of zucchinis so at the request of my neighbor-lovah here is the zucchini fritter recipe:


Zucchini Fritters (from Forever Summer by Nigella Lawson)

1 1/2 pound zucchini
5-6 scallions
9 oz feta cheese
small bunch parsley, chopped
small bunch fresh mint, chopped
1 Tablespoon dried mint
1 teaspoon paprika
scant 1 cup all-purpose flour
salt and pepper
3 eggs beaten
olive oil for frying
limes


Coursely grate the zucchini and spread on tea towels to absorb excess moisture.

Put chopped scallions in a bowl and add crumbled feta. Stir in the parsley and mint, and also dried mint and paprika. Add flour and season well with salt and pepper. Gradually add beaten egg and mix well before adding the grated zucchini.

Heat a few tablespoons of oil in a large pan and drop heaped spoonfuls of the lumpy batter into to hot oil, flattening down the little cakes as you go. Cook for about 2 minutes each side until golden, then transfer to plates.

Serve with lime wedges and more chopped mint sprinkled on top. These are good at room temperature as well, and awesome for brunch or merely stuffing in your face straight from the fridge before running out of the door. Great non-messy kid car food, too.


6 comments:

Comptons said...

That's quite a bounty for someone who decided NOT to plant a garden ;-)

We've been swimming in zucchini, but pretty yellow ones (variety: Butterstick). Because I'm dairy and grain free at the moment (one month down, one to go!), I've been liking zucchini fritatas.

I planted spaghetti squash, too, and had the first one today. Yummy :-)

Nicole said...

Have you done baked stuffed zuch's yet? I use a meaty spagetti sauce and top (or not) with cheese of choice and bake in the over till bubbly and tender.
Love!

Lee said...

That looks really good, but I don't have enough eggs LOL!

Rebekah said...

Right. Scale. riiiiiiight! Mmmmmmm!

Bill & Savannah said...

yummy, fritters...

UrbanHippieMama said...

Thank you! MWAH!!!

xo