We have been enjoying these beautiful summer days with lots of family fun activities and relax in the evening with bonfires and fire fly watching. Country life is good.
We decided to just take it easy and enjoyed a relaxing Independence Day weekend with parades, picnics, and sparklers. Although we are happy to see the holiday pass by and no longer have to listen to the loud booms of fireworks late into the night.
We recently added a Little Free Library to our home for friends to visit. The girls had a great time building it with their daddy and had a fun time decorating the inside of it. They are so goofy and creative. They made it look like a chicken family lives inside. Hopefully others will enjoy it as much as they do and visit often.
This weekend I really focused on gardening and tackling the weeds that are trying to overtake my plants. Everything seems to be growing really well. We have our spring peas ready to be harvested. Tomatoes are starting to grow and will be turning red before we know it. We have beets and kale. The pumpkins and squash plants that will quickly be out of control. I simply love it. I always hope we will have more than we will need so we can give to others. I have a feeling this may be the year.
And this is also one of my favorite times of the year when it comes to gardening – it is zucchini time! If your garden is like mine, you have an abundance and serving zucchini with every meal in one form or another. One of our favorite ways to enjoying zucchini is with our delicious Zucchini Fritters. They are so easy to make and everyone (except my extremely picky 3 year old) loves them!
Zucchini Fritters
Here is what you will need:
4 cups shredded zucchini
2/3 cups whole-wheat flour
2 larch eggs, lightly beaten
1/3 cups sliced scallions
Olive oil for cooking
Placed the shredded zucchini in a colander over a bowl. Sprinkle with a little salt and let sit for 10 minutes. Squeeze out as much liquid from the zucchini as you can with your hands and place in a large mixing bowl.
To the zucchini, add flour, eggs, and scallions and mix well. Add oils to a large pan over medium heat. Once hot, scoop zucchini mixture into pan (I like to use an ice cream scoop) and gently flatten with a spatula. Cook until golden brown, about 2 -3 minutes then flip and cook another 2-3 minutes. Transfer to a paper towel lined plate and sprinkle with a little bit of salt. Repeat until all the zucchini mixture is cooked.
Serve warm and enjoy!
(You can visit Just a Taste to view the original recipe.)
I would love to hear from you! What are you favorite zucchini dishes and recipes? I would love to try them out!
Clarks in the Country 