|quail, farmhouse eggs, butter lettuce, cantaloupe, mixed hot peppers, okra, cherry tomatoes, sweet onions, eggplant, black-eyed peas, purple basil, summer squash, potatoes, plums|
Look at all that food! I mean, really, look at all that food! It all looks wonderful, but um, why did I think it would be a good idea to add-on extra items to my Farmhouse Delivery when I would have less than a week to eat it all before leaving for my vacation (by myself, I might add)? Bad planning requires subsequent good planning... so my goal for this delivery was to use as many ingredients as possible in as few dishes/meals as possible, along with preserving some of it... and of course sharing it. Luckily, I like a good puzzle.
So, here is how I put all the pieces together:
- a take on this Farmhouse Delivery recipe for a Thai Pork Omelet using eggplant instead of pork (it was good, but I do think the pork would have been better), served with a ginger-pepper slaw made with cabbage leftover from the previous delivery
|I scrambled it instead of making it as an omelet + made a different, spicier sauce... & forgot to add the basil before taking the photo & eating it!|
- cantaloupe just cut into large pieces and eaten straight, both as a side with meals and as a snack
- BLT salad using a blended version of David Lebovitz's recipe and Homesick Texan's recipe for the blue cheese dressing
- simple stewed black-eyed peas (not pictured)
- spicy sautéed okra
|with a Hot Dang burger|
- hashbrowns and eggs over-easy
|with Torchy's Diablo Sauce|
- pickled peppers (using the last of the hot peppers + some jalapeños from my mom's garden)
- oven-roasted tomatoes
- grilled quail with plum sauce (sauce recipe from Dianasaurus Dishes... wonderful!)
- squash and pepper fritters
Squash and pepper fritters are a favorite of mine. They are really easy to make, however the flour measurements need to be a bit flexible depending on the size and variety of your squash and how many servings you want. It is very much about the right consistency to keep them from falling apart, so add the flour one tablespoon at a time and then judge from there whether or not you'll need more. You can use any type of summer squash (or a combination) for this and adjust the amount and type of peppers according to your heat preferences.
Summer Squash and Pepper Fritters
Yield: 2 servings (about 4 fritters per serving)
- 2 summer squash about 5-6" long, grated
- kosher salt
- 3-4 hot peppers, seeded and minced
- about 4 T flour (to make this gluten-free, replace with finely ground cornmeal)
- peanut oil
- Place the grated squash in a strainer over a bowl and sprinkle liberally with salt. Mix with your hands, then place a large can on top to weigh them down. Allow to sit for 30 minutes... the salt will draw out the moisture from the squash so you don't end up with soggy fritters ("soggy" and "fritters" do not go well together).
- Rinse the squash well under cold water to remove excess salt. Squeeze to remove as much water as possible, then place the squash on a stack of paper towels. Allow to drain for 5 minutes, then use another paper towel to press down and remove remaining liquid.
- Combine the squash and peppers in a bowl, then add flour 1 tablespoon at a time and stir well. The final consistency should be slightly tacky... you essentially just want to be able to form patties without them falling apart or sticking to your hands.
- Heat a cast-iron skillet over medium-high heat and add just enough peanut oil to coat the bottom of the pan to about 1/8" deep.
- Add fritters in batches so that they don't touch, and fry on each side for 2–3 minutes or until browned. Drain on paper towels and cover loosely with foil to keep warm while you fry the remaining fritters.
- These are great plain or with your favorite dipping sauce.
|Prep the peppers while the squash drains.|
|After rinsing and squeezing out the water, continue to drain on paper towels.|
|patties ready to go into the oil for frying|
|The oil is ready to fry when a drop of water sizzles.|