Monday 19 August
Two of the zephyr squash vines out
in the garden are still producing flowers (to stuff and eat) and squashes (to eat and eat). The latter are dainty pale yellow things
(oddly, no green color as they had last year), at least, until the
occasional lurker eludes us and grows to whiffle-bat size.
When that happens, we grate it up
to make zucchini and feta pancakes, an early Moosewood recipe. And now we use a potato ricer to squeeze the water
out of the grated squash, which is quicker than salting and waiting.
The pancakes were topped with
various chutneys and drained yogurt, while a nice ripe tomato and basil salad
made a good foil for the flavors.
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