Last week's CSA share from Whitton Farms was so plentiful that it took a little muscle to carry it to the car. Once the produce was spread out on my kitchen counter, it was both daunting and inspiring.
Peaches and three cups of blueberries were a nice addition to the bounty. On Father’s Day, I made a batch of “Dad’s Pancakes” for Tony, since I was the stand-in for our daughter who lives in Brooklyn. This recipe comes from my brother-in-law in Santa Fe. I think the original Dad was his friend’s father in Los Angeles, but regardless of where the recipe originated, these pancakes are the best I’ve ever eaten. (Big statement, but true). The special ingredients are lemon juice and vanilla.
1 teaspoon vanilla
1 cup milk
1 tablespoon lemon juice
1 cup flour
2 tablespoons of sugar
2 tablespoons vegetable oil or butter
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup blueberries added after combining all the above.
In addition to vegetable plates with tarragon carrots, roasted potatoes, mashed potatoes, green beans and almonds, grilled onions, and grilled squash, I made a cucumber and onion salad with half a cup of low-fat sour cream, one teaspoon of white wine vinegar and garlic salt, and lots of fresh dill and tarragon. It was so good, I made it twice.
The trick to cold cucumber salads is to slice the cucumbers and onion and let them brine overnight in cold, salted water. Then drain the veggies the next day and mix with the other ingredients, adjusting to taste.
I finished off the week with zucchini bread. There are so many wonderful recipes for zucchini bread, but I went with the one from Vegetariana by Nava Atlas. These days, the author’s vegan cookbooks are popular, and from what I read online, her vegan zucchini bread with lemon zest is excellent. The recipe I used was her hippie version with vegetable oil, eggs, chopped walnuts, and wheat germ, which I had to go buy!