Things remain steady in the garden. It’s been a slow week generally; watching the plants grow is akin to watching paint dry! But everything is doing relatively well. We continue to shoo away bunnies when we see them, put down our grass clippings, and try to make sure everything is watered well enough. And weeding continues — that is a never-ending task, for sure. Last week was very, very warm with temperatures soaring well into the 90s. Many plants got a little wilty, as such, but we didn’t lose anything to the heat. If anything, a number of the plants seemed to really enjoy the warm weather.
As for harvests, small ones of lettuces and basil continue. A number of our shelling bean plants are finally producing, and we’ve even got a teensy-weensy watermelon starting to grow! The one things that’s going like gangbusters is the squash. The plants are getting really large to the point of falling over as we discovered one had yesterday. (Thankfully, the root was still in tact, but a number of the stems had broken.) Over the weekend, we picked these two beasts!
We took pictures of these guys still on the plants in our last post, and even then we knew they were going to be monsters. Indeed, each weighs a good several pounds and will provide for us many meals to come! From half of one, we’ve already made zucchini parmesan. Then from the other half, we made some delicious zucchini fritters! We wish we had remembered to take a picture of the final product, but we were too busy eating them to bother. 🙂 Still, here’s our recipe for them. And if you want to picture them, imagine little pancakes peppered with shredded zucchini — that’s pretty much what they look like!
(Makes four 3-inch fritters)
1 cup of shredded zucchini
1/4 of an onion, shredded
1 teaspoon minced garlic
1/4 cup of flour
1/3 cup shredded parmesan or swiss cheese (any hard cheese will do)
1 egg, beaten
1/2 teaspoon salt
1/2 ground pepper
oil for the frying pan
1. Shred zucchini and onion together and dump the mixture into a colander. Using towels or paper towels, press out as much liquid as possible. (You want the zucchini and onion as dry as can be.)
2. In a bowl, mix together the zucchini, onion, garlic, flour, cheese, egg, salt, and pepper. The mixture should resemble a thick batter and stick to a spoon. (If it’s too thin, add in more flour.)
3. Heat a couple tablespoons of oil in a large frying pan over medium heat.
4. Once the pan is warm, drop in the zucchini mixture by large spoonfuls. Flatten out each fritter once it’s in the pan.
5. Cook for 3-5 minutes per side, or until golden brown. Remove fritter to a drying rack or plate with paper towels to cool. (The final fritters should be slightly crisp on the outside and soft on the inside. They shouldn’t be runny or overly fried.)
6. Serve alone or with your favorite sauce. (Spaghetti sauce or horseradish ranch dressing are two of our favorites!)