HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Saturday, August 23, 2014

Zucchini Corn and Parmesan Fritters




         I’ve always gotten a kick out of stories of massive Zucchini crops suddenly emerging in August and causing their growers to wonder what on earth to do with all of them.  When I was in Elementary School, I distinctly remember a classmate whose mother’s solution was to send her son armed with enormous bags of Zucchini to school each day.  He was quite systematic in his giving.  He would go to a different teacher’s classroom every day and deposit a bag on her desk, beaming.  The first teacher was overwhelmed with his mother’s largesse.  But by the end of the week the last teacher was simply overwhelmed, likely because Teachers #1, 2, 3 and 4 had already shared the bounty of Gordon’s mother’s garden with all their fellow teachers.  Did she go home and make Zucchini bread? Or Zucchini pickles? I can’t help but hope that she made Zucchini Fritters because undoubtedly Gordon and his well-intentioned mother would have been forgiven.   These wonderful cakes, fried to a crisp, are an American classic.  Did you know that Crab Cakes are actually fritters?   And while you can make them with everything from apples to pineapples to peas, the season’s bumper crop of Zucchini and Corn make an irresistible fritter.  Especially when freshly grated Parmesan cheese is added to the batter.

Thursday, August 21, 2014

Roasted Shrimp Salad with Heirloom Cherry Tomatoes and Avocado


        Last Sunday, we gave a pool party for our god-daughter.  It’s an annual event to celebrate her birthday for the four of us who are called “The Uncles”.  Andrew and I and Terry and Shawn have watched Olivia grow up and we’ve been there for every birthday.  It’s the perfect time to break out the Rosé and the pool toys—this year a gigantic swan Olivia named “Gloria Swanson”.  It’s also the perfect occasion for this salad.   I was drawn to a recipe from Ann Burrell, the Food Network’s wild-haired woman who, it turns out, is a summer visitor to the Hamptons.  In her original recipe which appeared in Hamptons magazine, Ann used our perfectly ripe heirloom tomatoes as the basis for a shrimp salad.  I took off from there.  First, I have to thank Ina Garten, who, as almost everybody knows, lives in the next town over full time.  From Ina, I learned that roasting shrimp is the best way to capture all their flavor.  Far superior to boiling shrimp, roasting them seems to bake all the flavor into the shrimp.  The tomatoes were a no-brainer. 

Monday, August 18, 2014

Two Recipes that have Summer in the Hamptons written all over them! Lobster and Corn Chowder and Peach Blueberry Crisp




         “As the days dwindle to a precious few”….I have to wonder why it is that from August 1st on, everyone out East starts talking about the end of summer!  There are another 7 weeks left but inevitably these get whittled down.  Freshmen are leaving for college the 19th.  New York private school kids sports programs gear up the same week.  Egads! They may be right!  This spectacular summer, with weather that’s kept the air conditioning off almost continuously and with Camelot-like rain that nevers falls till after sundown, is winding down. So it’s time to celebrate with food that has summer written all over it.