A-Maze-Ing

 

Well friends, just because Halloween is behind us don't think you have no use for pumpkin patches until next year.  Many of them, like this one, grow amazing varieties of squash. 
Everyone knows how I feel about supporting local farmers and buying food that was locally grown whenever possible, so I will refrain from going on and on about it today... but, just in case you don't:
Please support local farms!

 

Scout out something you've never had before and try it, although I wouldn't necessarily suggest doing so on a day when you are cooking for a house full of people...  

 

 

 

There are a few days left until Thanksgiving and now would be the perfect time to pick up a few of your favorites.  Pumpkin for pies, squash for dinner, gourds for decoration...

This lovely place is in Ohio, so all my friends in the NW corner of the Buckeye state should check it out!  They also make fresh doughnuts on site, served to you warm and sprinkled with cinnamon sugar...

Wandering around a place like this is a great way to spend a few hours, especially if all things food related enthrall you like they do me.  They have pristine pumpkins and superb squash.  The little hubbard I roasted last week came from this farm as did a few other varieties.  Every single one was fantastic.

Get out there and enjoy the crisp fall air, warm apple cider in hand.  Have a doughnut while you're there, they are worth every calorie...


(I was not compensated in any way by Fleitz, just a fan of the farm...)

Little Green Courgette...

Farmer's Market Summer Squash & Zucchini

Anything that has "fritter" in it's name, sign me up. 
I mean honestly, how bad can it be?!  I feel justified in making these because they are green, which as we all know means they're healthy...

Well, they are made from zucchini and that should count for something, shouldn't it?  The simplicity of this recipe should also count for something.  

When most of you think of zucchini, you don't exactly jump up and down with glee do you? 

Truth be told, I do.  I love it.  It is without a doubt one of my favorite vegetables. 

I like it in soups, battered and fried alongside a beer, shaved into ribbons and tossed with pasta... I adore it on the grill with it's smoky char marks beckoning me to eat more and I like a good zucchini bread as much as the next girl, but of the hundreds of things you can do with zucchini, this is a pretty tasty option.

It is my new favorite summer supper...  The transformation of this common, less than illustrious vegetable into something extraordinary is supremely satisfying.

Zucchini Fritters

• 1 lb. zucchini (about 2 medium)
• 2 eggs
• 1 shallot
• zest of 1 lemon
• juice of 1/2 lemon
• 1/4 c. Parmesan cheese
• 1/2 c. flour
• kosher salt & freshly ground black pepper
• olive oil for frying
• sour cream for serving

Grate zucchini on large side of box grater or put in food processor and shred.  I would normally use the food processor, but the idea of lugging it out and then washing everything seemed more of a hassle than it was worth for 5 minutes of grating.

Mix the shredded zucchini with a teaspoon of kosher salt and set inside a fine mesh colander over a bowl to drain.  Place a small plate on top to weigh it down.  I usually put a can or jar of something on top of the plate for added weight.  Let zucchini drain for 30 minutes.

Wrap zucchini in a clean dish towel, or cheesecloth and squeeze excess water out (there will be alot of it)  This will prevent your fritters from being mushy and what you want is that super crisp crust on the outside!

Heat olive oil in a medium heavy bottomed pan over medium to medium-high heat.

In a medium bowl, combine eggs, shallot, lemon zest, salt, pepper and cheese.  Whisk together, then add zucchini and lemon juice.  Stir in flour and mix until combined. 

When I make potato pancakes, I always add about a 1/4 tsp of baking powder.  I didn't add it here, but if you want a lighter, fluffier fritter add baking powder with the flour.

Carefully drop spoonfuls of batter into hot oil, about 2 inches in diameter.  Cook for a few minutes on each side until deep golden brown.  Remove from heat and set on paper towels to absorb excess oil.

Zucchini Fritters with Sour Cream

When In Rome...

...or Florida, to be more exact.  I may not always succeed, but I do try to practice what I preach.
On my recent visit to the Sunshine State, I wanted to find a local farmer's market and was pleasantly surprised to find one that is a permanent fixture as opposed to only being set up once or twice a week.

Marando Farms offers not only local produce, but they also have local honey, farm fresh eggs and the best part of all...  a community garden.

If you are in the area or vacationing nearby it's worth the trip to see this little gem.

Supermarkets simply do not carry the varieties of produce that are available at Farmer's Markets. 
Because the food we buy there isn't mass produced, the farmers are able to bring in smaller quantities of different  crops.

In other words, more variety...  and isn't that the spice of life? 
Who wants to have a Red Delicious every single day when you could have a Honeycrisp, Senshu, Winesap or Pink Lady? 
Another added bonus to eating locally is supporting the local economy;  money spent supporting local farmers stays in the community.

Eating locally (especially on vacation), provides an opportunity to try new things by giving you the chance to see fruits and vegetables that may be different than what you see at your own market.  It allows you to experience local flavors and try foods that you may not have had before.

AND...  because you're eating locally, you are getting food that is fresh because it did not have to travel halfway across the country (or PLANET) to get to you, thereby retaining it's nutritional value.
So, whether it's your neighborhood Green Market that gathers every Saturday or scouting out a local Farmer's Market on vacation, eat locally! 

Food just tastes better when it's fresh...

Farmer's Market Finds

Everyone knows the behemoth that is the Union Square Farmer's Market. 
I love it, but sometimes it's a bit overwhelming for me and getting all of my treasures home on the train is less than ideal.  
So,  I opt for a smaller, more familiar Farmer's Market closer to home.

This market may not offer the variety and sheer volume of vendors that the Union Square market does,  but it suits me just fine. 

There is one particular vendor there that I make a bee-line for as soon as I step into market territory.  They make some of the best bread, cookies, pies and knishes I have ever had.  Their chocolate chip cookie makes my eyes roll back in my head.  The bread is crusty on the outside and soft and tender inside and the pies taste like they have a Midwestern grandma in the kitchen. But what I really go there for are the knishes.
(oh the knishes...)

Now, let me explain...  I have never been a fan of knishes.  The only ones I've ever had are those frozen squares that taste like cardboard.  You know the ones,  they need to be buried in mustard in order to get them down.

THAT my dear friends is NOT a knish.  I have met the holy grail of knishes.  And I like it,  I like it ALOT.  This knish is so good you'll propose to it.  The mashed potato inside is sooo good (sour cream makes everything delicious), it is creamy and still has chunks of potato so you have a nice contrast in texture.  The crust is perfection.  It's not too thick, it is delicate and serves it's purpose of containing the mash quite nicely.  As soon as I get one, I put it in my bag and move happily along to the next vendor,  all the while thinking about sinking my teeth into it as soon as I get home and today was no different.

A great day at the market, support your local farmers!