zucchini latkes

I mentioned these on facebook the other day and several people requested the recipe. Originally it came from Mariquita Farms in their weekly newsletter. At the time, they had a stand at the Ferry Building Farmer's Market and it was always where I bought the bulk of our produce for the week. They now offer a CSA box which I foolishly don't subscribe to.
We eat these squash cakes on a regular basis and I play with the recipe depending on what's in the fridge. Recently I only had 2 small zucchini so I added in a potato. I often mix in a variety of summer squash, not just zucchini. And my favorite addition is some fresh corn cut off the cob. I'd say half an ear is a good amount for this recipe.

Squash Cakes or Zucchini Latkes
4 medium summer squashes, grated
1/3 c chopped fresh basil
2T  grated or finely chopped yellow onion
1/2 t salt
2 eggs
1/4 c milk
1/2 c grated parmesan cheese
1/4 c bread crumbs
1/4 c flour
olive oil for frying
In a medium bowl mix together the squash, basil, onion and salt. In a separate bowl, whisk together the milk and eggs. Pour the egg mix over the squash and stir together. Add the bread crumbs, cheese and flour and mix again.
Heat up a tablespoon of olive oil in a pan over medium heat and place small scoops of the batter to form little pancakes. Allow them to brown fully before flipping. Add oil as needed between batches. You can keep them warm in the oven until they are all cooked.

This week we ate the latkes for dinner with fresh gazpacho and grilled cheese sandwiches but I forgot to take a picture until the next day at lunch when I was eating a "rummage salad" put together using whatever was in the fridge.

plants and flowers

While some friends were here visiting, we took a trip to the Conservatory of Flowers in Golden Gate Park and it happens to be my favorite time of year-dahlia season. So many gorgeous flowers!

blue wedding

vacation

We spent 3 nights at Costanoa with most of my family and a few friends. Last year we did the same and it was so fun we plan to make it an annual trip. We call it glam-camping-it's not exactly roughing it. Only an hour drive down the coast, you get to sleep in a real bed (heated) and have a real shower and bathroom, and you are in a stunning setting. Bluffs and the ocean and birds and the hills and it feels a long way away.

this week

Slowly working on recovering from another successful Renegade Craft Fair. And moving on to new projects like the one pictured above. A total of 13 prints will turn into 7 bow ties and 7 pocket squares.

only a few more hours to prep

summer food

Even though we are able to buy all of the summer harvest fruits and vegetables, it rarely feels like summer in San Francisco. On those odd days, when it's warm enough not to think soup is a good idea, I like to make all sorts of salads. Lately I have been using sugar snap peas as the center vegetable and adding in an assortment of other ingredients to keep it interesting. A favorite is brown rice, diced carrots, green olives and goat cheese dressed up with a red wine vinaigrette. Then too, I like it with sesame oil, marinated tofu and julienned red peppers. Last night I had an ear of corn and some slices of watermelon leftover from our camping (more on that soon) so I added a particularly tasty local feta and a handful of fresh herbs including mint, basil and parsley. It was extremely refreshing.