Recipe: Baked Zucchini Fritters

Zucchini is the perfect cross between the firm and meaty squash we eat in the fall and the juicy, tender veggies of the summer. This recipe takes full advantage of those delicious qualities and produces a light tasting yet substantial fritter. With pan-fried fritters I always start out excited to make them and then quickly get bored of standing at the stove flipping individual fritters every 2 minutes. Instead I use that early enthusiasm for fritters to spoon batter into muffin trays and pop them in the oven, where the fritters can all bake simultaneously without needing me to stand around holding a spatula. 
The key to fritters that crisp up and turn golden brown is to thoroughly drain the excess water out of the zucchini before mixing it in the fritter batter. You will be surprised at just how much water a zucchini contains, and when in doubt you should give it another squeeze for good measure to get as much out as possible. These fritters are about as versatile as it gets. Serve hot with something savory like pulled pork or chickpea curry, or have it cold the next day with a chutney or cucumber raita.

- 1 large or 2 medium zucchinis
- 2 scallions
- 3-4 garlic scapes
- 1/2-1 tsp salt
- 2 eggs
- 1 cup flour
- fat or oil to grease the mini-muffin tray


1) Grate zucchini using largest size grater.

2) Place grated zucchini in a strainer and sprinkle lightly with salt to help draw out water. Leave to drain for at least 10 minutes. Before using, squeeze as much water as possible out with your hands or in a cheesecloth.

3) Slice scallions thinly and finely chop garlic scapes.

4) Beat eggs and add drained zucchini (remember to give it several squeezes to thoroughly drain it), scallions, garlic scapes and salt.

5) Stir veggies and egg together until everything is coated in egg, then add the flour and mix well. The end result should have a chunky batter-like consistency.

6) Grease mini-muffin tray and spoon zucchini batter to fill muffin wells completely.

7) Bake at 400F for 20-25 minutes until tops are golden brown and a toothpick in the centre comes out clean. If using regular sized muffin trays you will need to bake for 40-50 minutes.

8) Allow to cool for 5-10 minutes on a rack. Can be eaten hot or cold.

I made the larger size version for dinner tonight heaped with pulled pork on top. Yum!

Recipe: Colcannon

One of the many traditional Irish recipes for mashed potatoes, this one features scallions and either kale or cabbage. I like the way our Toscano kale tastes with Yukon Gem potatoes that are in the boxes this week. Made creamy and rich with the help of milk and butter, this can be a tasty side dish or a heavier main course with the addition of bacon.


- 2 lbs potatoes, peeled and cubed         

- 4 cups kale, chopped

- 1 cup scallions, finely chopped

- 1 cup milk

- 4 tbsp butter

- (optional) 5 strips of bacon

- salt to taste



1. Boil peeled and cubed potatoes in lightly salted water until fork tender, about 15-20 minutes, and drain.

2. At the same time, simmer kale in lightly salted water until softened and reduced, about 15 minutes.

3. Add butter to potatoes and melt on low heat. Mash potatoes and mix thoroughly with melted butter.

4. Add scallions, milk and kale and simmer for 10 minutes on low-medium. Taste and add salt as needed.

5. If adding bacon, fry and cut into thin strips, mix into colcannon just prior to serving.


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Harvest Day Dinner


With two hungry farmers to feed on this busy harvest Monday, I needed to make sure dinner was filling enough. For this meal I added bacon to the colcannon and served it with roasted patty pan squash and a huge salad. I also fried some mushrooms by special request of Sylvia, the only kid I've ever known who love mushrooms.

Dinner in order from front to back: colcannon with bacon, garden salad (featuring red peppers that will be in next week's box!), fried mushrooms in yogurt and roasted patty pan squash

Guest farmer Kevin stops by to help Eric out with harvest day. Thanks, Kevin!