Dear All,
It is September first and there is a frost warning for the foot hills. I will cover to be sure we don't loose anything this early. This has been such a cool and wet summer. Harvesting beans yesterday I was in love with the plants. They are tender and well weeded, a joy to harvest. Finally we got to pick 25 lbs in a harvest. Usually summer harvests are more like 50-70lbs/day. Instead of being tired of picking beans I am excited. We have not frozen any for Birdsfoot this year. There is one more large planting coming on and I hope we can get the quota of 80quarts for the freezer in the next three weeks. The good thing is that I did not need to hire to pick beans . It is odd, usually we have way to many zucchini, summer squash, cukes, beans... This year it is just right.
I want to welcome the students and new fall members. They join in when we are at peak bounty and love to be on the farm.
Today I will go and pick up a large load of lumber. The older students at Little River Community School will built us a roof for the wash stand in their carpentry class. We went out a couple days ago and discussed the design with Levi Miller and today is wood pick up. That means a few hours of loading, unloading and stacking lumber. I am looking to a washstand with roof, no more getting rained on.
It is September first and there is a frost warning for the foot hills. I will cover to be sure we don't loose anything this early. This has been such a cool and wet summer. Harvesting beans yesterday I was in love with the plants. They are tender and well weeded, a joy to harvest. Finally we got to pick 25 lbs in a harvest. Usually summer harvests are more like 50-70lbs/day. Instead of being tired of picking beans I am excited. We have not frozen any for Birdsfoot this year. There is one more large planting coming on and I hope we can get the quota of 80quarts for the freezer in the next three weeks. The good thing is that I did not need to hire to pick beans . It is odd, usually we have way to many zucchini, summer squash, cukes, beans... This year it is just right.
I want to welcome the students and new fall members. They join in when we are at peak bounty and love to be on the farm.
Today I will go and pick up a large load of lumber. The older students at Little River Community School will built us a roof for the wash stand in their carpentry class. We went out a couple days ago and discussed the design with Levi Miller and today is wood pick up. That means a few hours of loading, unloading and stacking lumber. I am looking to a washstand with roof, no more getting rained on.
Zuccini Fritters Recipe
Zuccini Fritters
Zucchini Fritters with Asian Dipping Sauce
Yield: 4 servings (approximately 8 fritters)
These golden fritters are crispy on the outside, creamy on the inside, and accompanied by a sweet and salty, Asian-inspired dipping sauce.
Ingredients
For the dipping sauce:
For the dipping sauce:
Yield: 4 servings (approximately 8 fritters)
These golden fritters are crispy on the outside, creamy on the inside, and accompanied by a sweet and salty, Asian-inspired dipping sauce.
Ingredients
For the dipping sauce:
- 3 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons sugar
- Crushed red pepper flakes, to taste
- 1 1/2 pounds zucchini (about 3 large), grated
- 1 teaspoon salt, divided
- 1 egg
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 2 cloves garlic, finely minced
- Freshly ground black pepper
- 1/4 cup canola oil
For the dipping sauce:
- In a small bowl, stir together vinegar, soy sauce, sugar, and pepper flakes until sugar is dissolved.
- Mix grated zucchini with 1/2 teaspoon of salt, and place in a colander over the sink to drain. After 10 minutes, transfer zucchini to the center of a clean kitchen towel, wrap towel around it jellyroll-style, and squeeze out over the sink until all water is extracted.
- Place zucchini in a bowl and mix in egg, flour, cornstarch, garlic, remaining 1/2 teaspoon salt, and pepper, to taste.
- In a large skillet, heat oil over medium heat (do not allow it to smoke). Use a 1/4 cup measuring cup to scoop mounds of zucchini into the oil, and flatten slightly. Do not overcrowd your pan; you will need to work in two batches.
- Cook each fritter for about 3 minutes or until the underside is golden and crispy; flip and cook for 3 more minutes on the other side.
- Transfer fritters to a paper towel-lined plate, lightly sprinkle with salt, and allow them to drain. Serve hot with dipping sauce.
