I’m loving the farmers markets, full of fresh produce, tempting me to try something new. The string beans have been delicious with just a bit of butter. But, with other veggies, I combine, marinate, mash and roast. While the bounty of summer is upon us, have fun and experiment with different combinations and textures.

Vegi Pancakes

1 cup grated prepared vegetables*

1 cup grated red potatoes, skin on

1/4 cup onion, chopped fine

1 Tbsp. fresh chopped parsley

1 whole egg, beaten

2 Tbsps. flour

salt and pepper to taste

oil for frying

Combine all ingredients (except oil). When grating the vegetables and potatoes include the juice too. In a shallow frypan, heat just enough oil to coat the bottom to sizzling. Drop a serving spoon size portion of the batter in the pan and flatten out with the spoon.  Fry for about 3 minutes on each side or until crisp and brown. Drain on paper towel.  Serve hot as a side dish.                                            *Carrots, and zucchini with skin on, work well in this recipe. Vegetables such as turnips, rutabaga, parsnips, celeriac and kohlrabi also work well but should be prepared by peeling, and parboiling first. Then grate fine or use a food processor.

Fried Green Tomatoes

I’m in a battle with the chipmunks over my tomatoes and not taking any chances over who gets to harvest first. I haven’t made these since fall, so it is a good treat while I wait for the rest to ripen.

Serves 4

4 firm green tomatoes, washed

1 egg, with 2 tablespoons water for dipping

4 -6 Tbsps. butter for frying

For Breading:

1/2 cup bread crumbs

1/4 cup yellow cornmeal

Dash of allspice or nutmeg

For sauce:

2 Tbsps. melted butter

2 Tbsps. flour

1-1/2 cups whipping cream or milk

Dash of hot sauce

2 Tbsps fresh chopped chives

Whisk the egg and water together in bowl. Mix breading ingredients together in another bowl.  Preheat fry pan over medium heat and add butter to melt. Slice tomatoes in 12 inch thick slices and dip in egg mixture then in breading. Lay in fry pan and fry each side till brown. Add more butter to pan as necessary to complete frying all the slices. Keep tomato slices warm on platter in oven while you make the sauce. Do not cover.

For sauce: melt butter in saucepan, then whisk in flour until smooth. Gradually add whipping cream or milk and continue whisking until mixture is fully cooked and thickened. Turn heat to low, add dash of hot sauce and chives.  Pour sauce over tomatoes and serve.

Eggplant Dip

2 pound eggplant

1 clove garlic, crushed

6 Tbsps. yogurt

1/2 lemon

4 Tbsps. olive oil

salt and pepper to taste

Preheat oven to 400 F and bake the whole eggplant on a cookie sheet for about 30 minutes.  Remove, let cool slightly; cut in half and scoop out the pulp. Place the pulp in a food processer

with remaining ingredients and puree. Cover tightly and refrigerate until ready to serve. This tastes best at room temperature. Serve with cut up triangles of pita bread.

By Staff Report

Walworth County Community News