2nd month update
We have had many critters visiting us, ignoring the blood meal, cayenne and red pepper flakes. My husband witnessed a bunny eating away at our lettuce and beets. I knew we needed to outsmart these little guys and I didn’t want a repeat of last year where we woke many mornings to find half eaten tomatoes and gnawed on eggplants.
2nd month update
Solution: We purchased a roll of chicken wire and created dome protection covers over the items in a row (lettuce, spinach, carrots, beets, leeks, and fennel). These are easily removed for harvesting, and can be used from year to year. We also created cylinder shaped basket protectors to go around our tomato, eggplant and pepper baskets. This has helped keep our plants and vegetables untouched and intact. We are still using the other methods to repel bugs and insects.
The deep purple colors of the eggplant are magnificent. We replanted our beets and hope to see them sprout soon. The zucchini and crooked neck squash are almost ready to be relished. The bell peppers and spicy peppers are growing much fuller this year. The lettuce and spinach continue to re-grow and contribute to many dishes.
Weeding has been a continual task this season with all the rain showers we have received. The early rains and low temperatures created a fungus on tomato plants statewide. If you notice your leaves turning yellow/brown with black spots, and slowly dying from the bottom up, your plants could be infected by a fungus.
Solution: Remove all infected leaves and branches from the plant. Do not let the leaves drop on the ground or touch other healthy branches~ this could cause the fungus to spread. If you have a compost heap, don’t put the diseased leaves in it; discard them. If the fungus returns, use an organic herbicide to assist in killing the fungus.
We hope you are enjoying the Midwest Vegetarian garden and seasonal recipes.
Baked Zucchini Fritters
Baked Zucchini Fritters
Zucchini is a versatile vegetable that is delicious prepared in a sweet or savory dish. Experimenting new ways to cook with my favorite vegetable, the zucchini, is a challenge I enjoy and desire. Today we harvested our first two zucchinis.
I like to shred zucchini and hide it in many dishes. It adds moisture, flavor, and much needed nutrients to recipes without kids or picky eaters even being aware. However, for this recipe I wanted the shredded zucchini to be front and center. This is a healthy, yet satisfying dish that everyone can make.
Baked Zucchini Fritters:
Directions:
Preheat oven 425˚ F
Shred zucchini with food processor or box grater. Wrap shredded zucchini in a piece of cheese cloth or a dark colored dish towel and squeeze out as much water from the zucchini as you can. In a bowl, mix zucchini and remaining ingredients together. Prepare a baking sheet with cooking spray.
Scoop a spoon full of the mixture into your palm. Create a patty (fritter) with your hands and drizzle one side with olive oil. Place the zucchini fritter, olive oil side down, on the prepared baking sheet. Repeat with remaining mixture. Once all the fritters have been placed on the baking sheet, drizzle tops with olive oil and bake for 15 minutes. Turn fritters over with a spatula. Cook for additional 10 minutes, or until crisp and golden brown. Top with your favorite marinara or apple butter.
Yield: 1 dozen
*item from Midwest Vegetarian garden
Download recipe