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Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Asparagus Chevre Toast...an easy party pleaser

May 09, 2019
Grill your local asparagus as per my "Asparagus on the BBQ" recipe. Take one sliced ciabatta loaf from our bakery. Brush one side of the ciabatta with grape seed oil. ...

Asparagus on the BBQ

May 09, 2019
The only way I will eat asparagus is on the BBQ.  We make this dish at least 3 times a week during asparagus season. Heat your grill to high, then...

Erin's pasta sauce with frozen tomatoes.

May 09, 2019
This is how I make up my pasta in the winter.  Its fresh taste brings a blast of summer memories back. An hour or two before supper get 6 tomatoes...

Zucchini Fritters

Zucchini Fritters with Tzatziki Sauce

1 1/2 pounds zucchini, grated

1 teaspoon salt

1/4 cup all-purpose flour

1/4 cup grated Parmesan

2 cloves garlic, minced, or 2 garlic scapes ground up

1 large egg, beaten

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1. Place grated zucchini in a colander over the sink.

2. Sprinkle with salt and gently toss to combine; let sit for 10 minutes.

3. Using a clean dish towel, cheese cloth, or your hands; drain zucchini completely.

Squeeze out all the extra liquid.

4. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with

salt and pepper to taste.

5. Heat olive oil in a large skillet over medium high heat.

6. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook

until the underside is nicely golden brown, about 2 minutes.

7. Flip and cook on the other side, about 1-2 minutes longer.

8. Serve immediately with Tzatziki sauce, we prefer Bessie's Best.