OK. I have a little catching up to do, but I didn't want to not include the first week of the farm share, even though, technically, we are now into our second week. So here goes.
The first dinner I decided to make was zucchini crab cakes with radish aioli "frosting." The frosting term was coined by my son, Gus, who kept asking for more "frosting" for his cakes. The rest of the veggies I used in a homemade soup and a simple salad. Here is the recipe for the crab cakes.
Zucchini Crab Cakes
2 cups coarsely grated zucchini, unpeeled (about 1 medium)
1 cup Italian or whole wheat bread crumbs
2 scallions, finely chopped (farm share item)
1 tablespoon olive oil mayonnaise
1 tablespoon Old Bay seasoning
1 egg, beaten
1/2 cup of flour
Combine all ingredients in a small bowl (grate the zucchini and onion into a colander so some of the liquid could drain out). The texture can be adjusted -- if it's too dry, add another egg; if too wet, add more bread crumbs. NOTE: recipe can be doubled or tripled easily.
Heat some oil in a skillet. Form mixture into patties and dredge in flour. Drop into fry over medium heat until golden brown on both sides, about 2 to 3 minutes per side. Makes 4 big or 6 medium cakes.
Radish Aioli Frosting
1 bunch radishes with the greens, diced (farm share item)
1 large garlic scape, minced (farm share item)
2 scallions, diced (farm share item)
3 tbsp. olive oil mayo
1 tbsp. milk
Salt and pepper to taste
Sautee the radishes, greens, garlic scapes and scallions for about 5 minutes until soft. Put in food processor with the rest of the ingredients and puree until smooth. Be sure to add salt and pepper to taste. Serve chilled or at room temperature. Add a dollop of "frosting" to each crab cake.
The second thing I made combined the delicious radishes and my beloved garlic scapes. Here it is:
Radish and Garlic Scape Mashed Potatoes
4 large russet potatoes, peeled and cut into quarters
5 or 6 radishes
1 garlic scape, minced
1/2 stick of butter
1/3 cup half n' half
salt and pepper to taste
Put potatoes and radishes in cold, salted water and bring to a boil. Continue to boil until tender. Drain. Mash together remaining ingredients until smooth (will be slightly lumpy due to the scapes). Serve hot -- no gravy necessary! NOTE: my children adore this dish. It is flavorful and hearty without being too spicy for them.
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