Alright, so we didn’t make it to the farmers market this week – too much going on Saturday morning don’t ya know! It was the opening weekend of English Premier League soccer and we had guests at the house to watch the first two matches of the season. That doesn’t mean we didn’t cook with local produce this week, though!
My wife regularly walks our yellow Lab on Blair Road each morning and has become friendly with several of the residents along the way. One in particular has been super generous with the fruits of their garden this spring and Jane frequently comes home with cucumbers, squash, onions and more.
This week she received a bunch of zucchini and yellow squash. We tried a recipe for squash fritters and they were delicious. Our older son Josh liked them as well, but Mitchell did not for some reason.
Pretty simple concoction, several online recipes you can grab.
I used a grater on two medium yellow squash and two medium zucchini and then boiled the shredded results for 5-6 minutes max. I put the mix in a colander to drain and actually used my spoon to press the moisture out of the mix. Next I sauteed a finely chopped onion and added a tablespoon of crushed garlic, a teaspoon of mixed basil and oregano, and some salt and pepper while they onion cooked. After the squash was cool and dry, I used my hands to mix together the onion, the squash, a cup full of shredded cheddar, half a cup of grated Parmesan, a cup to crushed Ritz crackers and two eggs in a large bowl. I then used a spoon to scoop an amount big enough to make a “pancake” about 3″-4″ in diameter and 1/2″ thick and put it in a hot pan with a coating of olive oil on the bottom. After browning on both sides, I served with a dollop of Ragu straight out of the jar. They were pretty darn tasty – a nice crunch from the browning contrasting with the creamy, cheesy center.