As the Summer is rolling into Fall we have to take advantage of all the great veggies that we have in the garden. Time can be the enemy if you don’t use your harvest. If it goes bad you are adding it to your compost.
If you have the time, pickling, canning, a root cellar and freezing are the best way to preserve.
This year we had a great harvest of Yellow and Butternut Squash, tomato and cucumber.
Here are a few quick ideas for cucumbers and yellow squash.
- 1 medium cucumber – peeled, seeded and diced small
- 1 small sweet onion – peeled and minced
- 2 ounces feta – crumbled
- Juice from 1 lemon
- 2 tbls. olive oil
- 3 sprigs fresh marjoram or oregano
- salt, black pepper & nutmeg to taste
Combine all ingredients and chill before service. Toss ingredients before plating
- 1 1/4 cups self rising flour*
- 1/2 tsp salt
- 2 T agave nectar
- 1 egg, beaten
- 1/2 cup milk
- 1 Yellow squash, seeded and shredded using a large hole shredder
- 2 scallions, diced small
- 2 cloves garlic, minced
- 3 sprigs fresh tarragon, removed from stems
- canola or grape seed oil for cooking
Combine first 5 ingredients and let it rest for 10 minutes. Fold in remaining 4 ingredients.
Heat non-stick pan or griddle and coat with 2 tablespoons oil. Use the tip down of a large spoon when dropping batter onto pan. When it begins to bubble, carefully flip and continue on the other side until it begins to smoke.
Serve with salsa, horseradish-sour cream or ranch dressing. Enjoy!
*If you want to cheat, you can use a pancake mix and fold in the last four ingredients of the batter.