Veggies are starting to be ready to harvest! Not sure what to do with all your garden bounty? Here are some delicious recipes that CTG students have been cooking up!
- Red leaf lettuce, washed and trimmed
- Lemon cucumber, sliced
- Olive oil
- Fig balsamic vinegar
- Combine the prepared lettuce and cucumber in a bowl
- Add the olive oil and vinegar to your taste and toss to combine
Zucchini Fritters (recipe and photo from Natasha’s Kitchen)
- 1 lb zucchini (about 2 medium)
- 1 tsp plus ¼ tsp salt
- 1/4 cup diced green onions or chives
- 1 large egg, lightly beaten with a fork
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp ground black pepper
- Olive oil for frying
- Wash zucchini and trim ends. Grate zucchini on the large grating holes.
- Place grated zucchini in a large bowl and stir in 1 tsp salt. Set aside for 10 minutes.
- After 10 minutes, squeeze handfuls of zucchini over the sink to remove extra water, using a cheesecloth if you have one handy.
- Stir in 1/4 tsp salt (or to taste), 1/4 cup chopped green onion, 1 egg, and 1/4 tsp ground black pepper.
- In a small bowl combine 1/2 cup flour and 1/2 tsp baking powder.
- Stir the dry ingredients into the zucchini mixture and mix well.
- In a large heavy bottomed non-stick skillet, heat 2 tbsp of olive oil over med-high heat.
- Using a tablespoon or ice cream scoop, add zucchini mixture to the skillet and gently flatten the tops with a spatula.
- Cook about 3-5 min per side on medium-high heat, adding oil as needed, until golden brown. If they are browning too quickly, reduce heat to medium (if you like yours on the thicker side, you can put them in the oven for 10 minutes at 200 degrees F). Place on a paper towel for a few minutes to soak up some oil.
- Serve topped with sour cream and chives or green onions.
Have you made any great recipes with the veggies from your garden? Let us know, we’re dying to share more of your delicious creations!