Month: August 2015

I hate to say it, but I had to work yesterday and missed visiting my Farmer’s Market.  Had I been there, I know that there would have been plenty of zucchini for sale, and that’s pretty much true at markets everywhere.  I asked a friend of mine, who also happens to be a Personal Chef, to share a zucchini recipe this week, and here it is.  I hope you’ll have a chance to try it! 

Paleo Zucchini Fritters Recipe 

Prep time: 30 mins Cook time: 15 mins Total time: 45 mins

Serves: Serves 4

Ingredients

 

2 medium zucchini, shredded (about 5 cups)

2 tsp sea salt

1⁄4 cup coconut flour

1 egg, beaten

1 tsp black pepper

1⁄4 tsp cayenne pepper, optional

Coconut oil or ghee for cooking

Instructions

1. Shred the zucchini using a box grater or a food processor fitted
with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle
with the salt and toss well. Walk away for 10 minutes.

2. Now it’s time to squeeze all the moisture out of the zucchini
because nobody likes soggy fritters. Note: If you’re really salt sensitive, you
may want to rinse the zucchini with water, then squeeze it out. Scoop up a
generous handful of the zucchini and squeeze the living daylights out of them
into a sink or bowl. You want them dry. Place in a different bowl.

3. Add the coconut flour, egg and pepper. Stir to combine.

4. Heat a large skillet over medium-low heat. Melt a large spoonful of
ghee or coconut oil in the pan. Pack a 1⁄4 cup measuring cup with the zucchini
mixture, pressing it down inside the cup. Turn the cup out onto the pan and
flatten the zucchini until you get a patty. You can also use a dish or just
eyeball it. I fit about 4 or 5 in a large skillet at one time.

5.  Cook each side for 3 to 5
minutes or until nicely browned. Repeat until you‘ve used up all the zucchini
mixture. Be sure to add more ghee or coconut oil to the pan each time you start
a new batch.

6. Cool on a cooling rack so they don’t get soggy.

Notes:

Add garlic powder or onion powder to the mix.

Sprinkle with freshly chopped chives or parsley.

Serve with a homemade dipping sauce like Lemony Chive Paleo Mayo.

 Recipe by Stupid Easy Paleo at http://stupideasypaleo.com/2015/03/28/paleo-zucchini-fritters/

I hope it was a beautiful day for you, wherever you are!  It was gorgeous here in Maryland, and, on looking at my tomato plants, I realized it was time for a big harvest.  I have been eating ripe tomatoes just about every day for three or four weeks, and my neighbors have enjoyed my ongoing deliveries.  Today, though, I realized I had a lot to pick, so I made a pot of Ragu.  My recipe comes from a friend’s grandfather who for many years was a chef at a seaside restaurant in Tuscany.  On one of my visits to Italy, I brought a group of folks there, and for about four hours, we feasted on some of the best food I’ve ever eaten.  After months of begging, I finally got a copy of his recipe for Ragu, and have been making it ever since.  Today’s batch, was special, since the only tomatoes I used were my own.  I’ll be serving it up tomorrow, and can’t wait.

Well, that first part of this post isn’t really related to what I wanted to share with you, but I just had to tell you about those tomatoes!

Last Sunday, I heard a terrific homily/sermon, and the focus was on not giving up.  The Scripture passage the priest focused on was about the Prophet Elijah (1Kings 19:1-8).  Elijah had just won a big confrontation with the Prophets of Baal, and because of this, Jezebel was out to kill him.  He had been following the Lord, and now, he had to run for his life.  Elijah was exhausted, and finally collapsed under a tree.  He sat there and prayed that he would die, then he fell asleep.  Even though he had won a great victory, fatigue left Elijah wiped out and feeling like a failure.  But God sent an angel and told him to get up, have something to eat, and get moving.  Elijah wanted to die, and God encouraged him to choose life.

It seems like every day I encounter someone going through some difficulty, and they just want to give up and stop trying.  I sometimes feel that way too, and I know it’s not easy get up and keep moving, but I think that’s what God is always calling us to do.  No matter what our circumstances, if we stay close to the Lord, he’ll give us what we need.  That’s why he sent the Angel to Elijah, to give him food and drink so he would be nourished for the journey ahead.  Let’s pray for one another, that we recognize God does not want us stuck where we are, but instead is calling us to boldly follow the path he’s laid out for us, and he’ll give us everything we need to make it to our destination.

That’s right, August 2-8 is National Farmer’s Market Week.  Just yesterday, I made my weekly visit to my local market held each Saturday Morning here in downtown Westminster.  For some reason, it doesn’t show up on the list of other Farmer’s Markets in Maryland, but there are five other markets to choose from just in my own county.  Anyway, over the last five years, I’ve gotten to know the farmers and other vendors well, and it’s fun to guess when this or that crop will be coming in.  I look forward to the brief appearance of tiny lavender eggplants (Fairy Tale) that one farmer puts out each summer.  They are delicious, and I prepare them by cutting them in half (they are 3-4 inches long), brushing with olive oil, and sprinkling with garlic salt, then grilling quickly.  They make a great summer appetizer.

I think there’s something special about knowing who is growing the food we eat, and also where it’s coming from.  The Farmer’s Market Coalition agrees, and I would encourage you to take some time to check out the info on the link and all the additional info they have on their website.  One statistic I got from their attached report is that 50% of farmers who sell at Farmer’s Markets are getting at least half their income from these venues.  What an incentive to help out the little guy/gal and support them!

I know it might be hard to make it to your local market if it’s during the week, but try and visit one on the weekend.  I have no doubt, no matter where you live, there’s a Farmer’s Market not too far away.  Get to know the people who are growing/raising the food you prepare and put on your table for yourself and those you love.  Better yet, supplement your home grown veggies and fruits with those from people you trust.  Healthy farms make for  healthy communities.

If you make it to a Farmer’s Market this week, please let us know how it went by sending a reply message.