Thursday, June 27, 2019

Squash Fritters

2 medium yellow/green squash, shredded
1 egg, beaten
1 cup flour
1 tsp salt
2 tsp baking powder
2 tsp sugar
Vegetable oil

Ina large bowl, combine shredded squash, egg, flour, salt, baking powder, and sugar. Mix well.
Heat a small amount of oil, over medium heat, in a skillet so that the bottom of the pan is covered.
Drop batter by tablespoons into the hot oil. Brown on each side. Drain on paper towels once removed from oil.

Can be served with butter, honey, or jam.

Serves 6.

Recipe from the Delaware Department of Agriculture

Thursday, June 20, 2019

Blueberry Kale Salad

4 cups curly kale, deribbed
1/2 cup olive oil
1 cup blueberries
1 Tbs parmesan cheese
4 garlic cloves, minced
1/2 lemon, juice and zest

Wash blueberries and kale. Pat kale dry and tear into bite-sized pieces.
In a large bowl,mix olive oil and kale to coat evenly.
Add blueberries, Parmesan cheese, and garlic. Toss to mix thoroughly.
Squeeze lemon over top. Sprinkle grated lemon zest over top.

Recipe is from the Delaware Department of Agriculture