What’s in the CSA Box

Photo courtesy of Mike Levin

Photo courtesy of Mike Levin

Our weekly delivery from Boistfort Valley Farm is in. The box includes celery, celeriac (Celery root), Potatoes-Austrian Crescent, cucumbers, summer squash, zucchini, green onions, red leaf lettuce, broccoli, nectarines, cinnamon basil, shell peas and lilies.

So many home cooks are afraid to work with zucchini. Here’s a recipe provided by Boistfort that is a great way to use zucchinis and impress your guests or family:

Zucchini Pancakes Adapted from Gourmet, August 2002

Makes 15 pancakes as hors d’oeuvre or side-dish servings

for the basil cream

  • 3/4 cup sour cream
  • 2 tablespoons water
  • 1/4 cup chopped fresh basil
  • 2 tablespoons minced green onions
  • 1/2 teaspoon salt, or to taste

for the pancakes

  • 4 cups coarsely grated squash (1 lb)
  • 1 1/4 teaspoons salt
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon black pepper
  • 2 large egg whites
  • 4 tablespoons vegetable or canola oil

Blend sour cream, water, basil, green onions, and salt in a blender until smooth. Chill until ready to serve.

Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.

Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.

Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary.

Serve immediately, with basil sour cream.

 
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