I am so grateful to a neighbor that shares his produce with our small family.
All Spring I prepared myself to plan and plot out our garden in our backyard or my front porch.
I studied every "easy", "small container" and "little sun" Pinterest board I could find. I read books and studies on exactly what would grow in our soil and what would not.
I prepared myself for a square foot garden.
I was ready.
Well, when push came to shove and the reality of what it would take to have a successful garden, I realized I was not ready and maybe next year would be best.
When the time came for me to start getting stuff into the soil I found myself too busy. I waited one more week and then I was too busy.
I started to see a cycle here that might not work for me. Quite simply I was too busy and my summer was too. I had family coming into town and then we were out of town.
Having a garden is a lot of work. I remembered my last garden in Oregon. A quarter acre of food that required weeding, watering and tender loving care.
While all of this was going on, my neighbor was getting his yard prepared and because he shared last year I knew that I would get some fresh produce this summer and fall too.
He has not disappointed me. We have gotten eggplant, tomatoes and zucchini. It has been wonderful.
Until I can find the time I need to devote and prepare a small garden, I will enjoy the small harvest that has been shared with me and go back to planning, plotting and styling my own piece of earth in Maryland.
I love zucchini pancakes. They are so versatile in the toppings you can use and the ingredients that you can add.
I hope that you find this recipe as tasty as I have. The horseradish Sour Cream is a wonderful addition to this already simple dish. The buckwheat make it gluten free and gives it a nutty flavor.
Recipe: Zucchini Pancake with Horseradish Sour Cream
Makes about 20-24 small pancakes
2-3 whole zucchini's shredded, 4 cups total
1/4 cup red onion, shredded
1/4 cup of flour or buckwheat (I used buckwheat because it's gluten free)
1/4 teaspoon of baking soda
1/4 teaspoon garlic powder
1/4 cup grated parmesan cheese
salt and pepper to taste
oil for frying
garnish with diced red onion and cream sauce (recipe below)
The onion and zucchini can be shredded by using a grater, food processor or a mandolin.
Using a thin towel, wring out the grated zucchini and onion until very dry. The less moisture in the zucchini the better texture they will have.
Reach for a large bowl and add the zucchini/onion and the remaining ingredients. Mix well.
Heat oil in a large skillet.
Using a small spoon, add spoonfuls of mixture to the oil. Use the back of the spoon to spread the pancake out until even. Making small pancakes works best.
Fry on each side until golden brown. Remove to a cooling rack that has been lined with a paper towel.
Sprinkle with salt and pepper. Serve with sauce.
Recipe: Horseradish Sour Cream
3 tablespoons of sour cream
1/2 teaspoon of horseradish
sprinkle of garlic
pinch of salt
1/4 teaspoon of dried parsley
squirt of lemon juice
This is a recipe that is purely dictated by what you like as far as flavor. The ingredients above are what I used, but based on how strong you want something to shine through depends on how much you use.
Start with the minimum, taste, season, taste and so on.
We like our sauce to have a hint of lemon and you may not.
I liked the specks of parsley and you may want thyme.
Use the base of horseradish and sour cream and then add other elements to make it your own recipe.
For step by step with pictures see below.
|Grate zucchini and onion.|
|Wring out water from grated zucchini and onion until very dry.|
|Heat oil in pan and add small spoonfuls to pan.|
|Fry until golden brown on each side.|
|Add Horseradish Sauce.|
|Top with diced red onion.|
|Serve with cream sauce or without.|