There is so much beauty in the garden! But only a gardener knows that, to find the magick that grows within, you have to have the courage to pause and reach deep inside.
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May and June have brought glorious weather to the garden, with clear skies and moderate temperatures, resulting in rapid growth in my new raised beds. Rich, well-drained soil is so important!
This photo shows the obelisk that my wonderful husband made me,
and in this photo, taken less than three weeks later, the obelisk is hidden under a literal hill of beans.
It does look impressive, but it was not until I dug my head deep inside that I discovered the dozens of baby beans, not-yet-ready for picking, dancing high above an entire extended family of zucchini. Yes, it would be zucchini, again, for supper! This time, a simple pantry meal of zucchini patties, fried potatoes and onions, and a tossed salad of fresh garden lettuce, red onion, cucumbers and still-warm-from-the-sun Mr Stripey and Green Zebra tomatoes.
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Zucchini Patties
Ingredients
1 large zucchini, shredded
a couple of scallions, chopped
1 cup of Italian bread crumbs
2 eggs, beaten
a handful of Parmesan cheese, maybe 1/4 cup
a couple cloves of garlic, minced
paprika (I used smoked paprika, because that’s what I had)
dried oregano, to taste
2 tsp Old Bay seasoning
This is a common use for zucchini. The recipe is often called “Mock Crab Cakes”, because the Old Bay seasoning is typically found in most crab cake recipes. I don’t like to call anything “mock” — it either is or it isn’t, in my book. If you like that seasoning profile, then you will enjoy this recipe. You can, of course, substitute any spice you have on hand, with good results.
Instructions
Combine with all other ingredients and form into equal size patties.
Brown in a nonstick frying pan, in a small amount of olive oil, on both sides. Handle the patties carefully, as they are rather soft before they are cooked.