Zucchini Fritters with Goat Feta Cheese

by Chef Brittan Wilson Egbert

Ingredients

• 3 cups of raw zucchini, grated and drained of excess liquid
• 1/2 cup grated carrot
• 2 tablespoons of chopped carrot tops
• 1 cup onion, finely chopped
• 2 eggs
• 6 tablespoons of flour
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1 teaspoon cayenne
• 1 teaspoon salt
• ½ teaspoon black pepper
• Pinch of baking powder
• Cooking oil for frying
• Goat feta

Instructions

Wash squash and pat dry, cut off both ends. Peel and chop one small onion. Grate squash with a box grater.  Break two eggs into a medium sized mixing bowl, whisk with a fork.  Add grated squash and carrot,  add chopped onions and carrot tops. Then add all the seasonings and baking powder.  Add flour as needed (more if your squash is wet and less if it is dry).  Heat a skillet to medium heat, add 2 Tbs vegetable oil.  Drop the squash mixture by spoon into hot skillet, cook about 3-5 minutes on both sides until brown.  Remove to a paper towel lined plate and let drain.  Top with Feta.  Serve warm and enjoy!

Sweet Egg Scramble with Purple Paneer Eggplant and Purslane

by Chef Brittan Wilson Egbert

1 dozen eggs 

2-4 tbsp of sugar (to your taste, you can always sprinkle some on at the end if needed)

1 tbsp salt

3 small Purple Paneer eggplants, small dice

1-2 cups purslane leaves

1 clove of garlic, minced

Olive Oil

Method: Blend together the first 3 ingredients and set aside. Saute the eggplant in a little olive oil until soft then remove from pan. Add a little more olive oil and saute purslane and the garlic until the purslane is wilted until then add it to the eggplant.  Lastly make the scrambled sweet eggs in the same pan you cooked the veggies in. Do not over cook, eggs should be slightly runny. Fold in the veggies and taste for final seasoning and salt, pepper or sugar as needed. Enjoy warm.

Chinese Long Beans

by Chef Brittan Wilson Egbert

Ingredients:

1 bunch or bag of Chinese Long Beans, trimmed and cut into serving-sized pieces

1 small sweet yellow onion, minced

2-3 cloves garlic, minced

olive oil

Method: Saute Chinese long beans in olive oil over medium heat for 3-4 minutes. Add minced onion and saute for a minute more then add garlic and saute until the beans are tender but still crisp. Adjust seasoning with salt and pepper. Enjoy warm.

Melon and Pear Salad

by Chef Brittan Wilson Egbert

Ingredients:

1 whole cantaloupe, peeled and diced

4 small pears, peeled and diced

handful of mint, chopped

handful of Thai basil, chopped

Terra Verde Pineapple Balsamic Vinegar

Terra Verde Olive Oil

Method: Mix together first four ingredients and generously drizzle with the pineapple balsamic and then lightly drizzle with olive oil. Enjoy chilled.

Peach Jam

provided courtesy of Kate Payne, author of Hip Girl’s Guide to Homemaking; yields approximately 1 pint

1. Juice half of a large lemon (~2 Tbs of lemon juice) into a 9 or 10” skillet or saucepan, stainless steel or enameled cast iron preferably. Save spent rind for zesting later.

2. Peel 1-1.5lbs peaches (which is about 2-3 medium sized peaches) and roughly chop directly into the lemon juice. Combine the peach pieces with the juice as you add them.

3. Add 1 cup sugar to the skillet and place over low heat until sugar granules have melted. Increase heat to medium high and bring to a boil, stirring occasionally to keep bottom from scorching. After about 5 minutes, mash (for chunkier jam) or use a hand-held blender (for smoother jam) the now-softened peach pieces.

You’ll know your jam is done when the bubbles have spaced out, and they are larger and the jam takes on a glassier, slightly darker hue. Depending on your pot, this will take anywhere from 8-10 minutes. The gel point is 221 degrees F, remove the pot from heat and use a thermometer or chilled spoons on a plate to determine whether or not your jam has set to your liking.

4. Add a few shavings of lemon zest from reserved rind and/or any other flavor additions (1/4 tsp vanilla extract or bourbon) or steep herbs like a tied-up bundle of sage or a teaball of lavender. Ladle jam into a just-cleaned (hot, soapy water) jar. Let cool on countertop for an hour or so, then store in the refrigerator for up to 3 months.

For those of you who visited the Mueller Farmers’ Market on Sunday, please check out this post for the super-small batch fig jam recipe Kate demo’ed and sampled. She used Adriatic, aka strawberry figs, so the color and flavors were more vibrant than when using brown turkey figs.