Month: September 2021

In My Garden – September 2021
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In My Garden – September 2021

It’s officially the fall season and I can feel the difference in the air. It’s crisper and mornings are cool, I smelled woodsmoke from fireplaces on the air the other day. Many folks still heat their homes with wood around here. And the first v’s of Canadian geese flew overhead this afternoon. And even better, it rained last Saturday! We got just over an inch. It was such joy hearing it on the roof. Fingers crossed that it’s a rainy winter, we sorely need the water.

The vegetable garden is prolific. I finally have tomatoes as well as zucchini, beans, cucumbers, lettuce, arugula, kale and chard. Even the broccoli and cauliflower are starting to head up.

Vegetable Garden

Vegetable Garden

The pollinator garden is looking the worse for no summer water. Hopefully it will come back in the spring once we have a little rain.

Pollinator Garden In September

Pollinator Garden In September

I cut back the perennials this month, and will do a little reseeding in late October.

In the flower beds, I’ve done a little replanting in two spots where it looked bare, plants were not thriving. The baskets are to deter digging by my favorite puppy. The new soft, enhanced and enriched soil was too attractive to her. I came out the morning after I planted the bed to find deep holes and plants tossed everywhere. Luckily they hadn’t been damaged too much, I had found the disaster early enough to replant without too many fatalities.

 

Shanna's handiwork

Shanna’s handiwork in another part of the garden, she’s digging gopher tunnels. This time, thankfully, in our mostly dead front lawn. A victim of no summer watering.

The rest of the garden is ‘getting by’ but looking a bit sad. This is not the best time of year for gardens in California.

More and more I am becoming a fan of succulents which don’t require much water or even attention.

Shanna 5 months

Shanna at 5 months finds boxes endlessly entertaining as Quinn looks on

Shanna at 5 months finds boxes endlessly entertaining as Quinn looks on

Shanna 5 months

Shanna – don’t let that angelic look fool you.

The dogs keep me company and entertained in the garden.

I will end with this picture of an amazing zucchini flower that looks like an alien.

zucchini flower

zucchini flower

Aren’t plants wonderful?!

Happy gardening everyone, I hope you are enjoying the change of seasons.

September – Zucchini Cakes (in the air fryer or oven)
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September – Zucchini Cakes (in the air fryer or oven)

Zucchini cakes

Zucchini cakes

I’ve made these zucchini cakes or fritters several time, they are a big hit each time. They could be the center of a vegetarian meal if you add another grilled vegetable (maybe more zucchini), avocado, and/or a scoop of ricotta or goat’s cheese.

Zucchini cakes

Zucchini cakes

Zucchini cakes

Zucchini cakes

Zucchini cakes

Zucchini cakes

You can cook them in your air fryer or in the oven, both ways turn out wonderfully. I recommend you cook them on a rack if using the oven. Or, preheat your sheet pan before adding the fritters. By cooking them in the oven or air fryer you reduce the amount of fat to a bare minimum.

Zucchini Cakes or Fritters

Ingredients:

  • 2 large zucchini
  • optional: 2 zucchini flowers if available, thinly sliced
  • 2 large eggs
  • 1/2 cup breadcrumbs, I used gluten free panko
  • 1/2 cup of ricotta
  • 1/4 cup of freshly grated parmesan
  • 2 cloves of garlic, grated
  • 4 scallions, light green and white parts, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil for brushing

Method:

  1. Oven: Preheat to 425 degrees F. If using a rack, line your sheet pan with parchment paper. If not, place your unlined sheet pan in the oven to preheat with the oven and grease it lightly with olive oil before placing the fritters on the pan.
  2. Air Fryer: Follow the manufacturers directions. If recommended (mine does not need preheating) preheat to 400 degrees F.
  3. Grate the zucchini on the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and wring out as much excess liquid as possible. You can work in batches if needed. You can save the juice as it makes an excellent stock or soup base.
  4. In a large bowl, combine the grated zucchini, zucchini flowers, bread crumbs, ricotta, Parmesan, garlic, scallions and red pepper flakes. Season with salt and pepper.
  5. Using your hands, scoop out about 1/4 cup of the zucchini mixture and flatten into a patty. Place on the air fryer rack or baking rack or directly on the oiled sheet pan, space the patties about 1 inch apart.
  6. Brush the patties lightly with olive oil. Bake until golden, about 15-20 minutes, flipping them halfway through.
  7. Sprinkle with more salt before serving. Chives are also nice if you have some.
Zucchini cakes

Zucchini cakes

Zucchini cakes
Zucchini cakes
Zucchini cakes

 

Zucchini Cakes

Zucchini Cakes

I think zucchini flowers are amazingly beautiful and they can be very strange. This one looks like an alien creature.

zucchini flower

zucchini flower

Adding the zucchini flowers to the fritters was an idea from Irene of the blog My Slice of Mexico, thank you Irene.

I’m taking these to share with Angie over at Fiesta Friday #398. Come on over to see all the amazing ideas for recipes, gardening and crafting. This week the cohost is Diann @ Of Goats and Greens

Have a wonderful weekend.

September – Potato Salad with Bacon and Corn
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September – Potato Salad with Bacon and Corn

Potato Salad with Corn and Bacon

Potato Salad with Corn and Bacon

New potatoes, crisp bacon, fresh corn and finely chopped onion…that’s my idea of potato salad. Forget the mayo. This potato salad can hold up to a BBQ or a picnic. It’s the mayonnaise that is the major reason for food poisoning in the summer. As well the mixture of flavors and textures is amazing…salty and crisp bacon, creamy potatoes, sharp red onion, and sweet corn. A couple of handfuls of arugula added at the end adds a tart, peppery and slightly bitter element as well as bright green color. I used a simple dressing consisting of apple cider vinegar, Dijon mustard, olive oil and a couple tablespoon of bacon fat. Go vegetarian and substitute one of the many alternatives out there for the bacon, add a bit of smoked paprika to give the salad that wonderful smokiness.

Potato Salad with Bacon and Corn

Potato Salad with Bacon and Corn

Ingredients:

  • 2 lb. of small new potatoes, I used a combination of red and fingerlings
  • 6 strips of bacon
  • 2 tablespoons of bacon fat, reserved from cooking the bacon
  • kosher salt and freshly ground pepper
  • 3 tablespoons of olive oil
  • 2 tablespoons of cider vinegar
  • 1 tablespoon of Dijon mustard
  • 2 ears of sweet corn
  • 1/2 red onion, chopped finely
  • 2 handfuls of baby arugula

Method:

  1. Place the potatoes in a large pot, cover with cold water and bring to a boil. Add 1 tablespoon of kosher salt, reduce the heat and simmer until the potatoes are just tender. For me it was about 15 minutes. Drain and rinse under cold water to cool slightly.
  2. Cook the corn by your favorite method (grilling would be wonderful). I placed the each ear of corn, husks and all, in the microwave for 3 minutes. The leaves and silk slip off easily. Once cool enough to handle, cut the kernels from the husk.
  3. Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper lined plate, break into pieces once cool. Reserve the fat in the pan.
  4. In a large bowl, whisk together the olive oil, cider vinegar, Dijon mustard, 2 tablespoons of the bacon fat and 1/4 teaspoon each of salt and pepper.
  5. Add the potatoes to the bowl with the dressing and toss to coat. If the potatoes are still a little warm they will absorb the dressing. Add the corn and chopped onion. Taste for salt and if you need a little more vinegar.
  6. Just before serving add the bacon and arugula. Toss again.

I made this salad up to step 6 several hours ahead. Chill in the fridge but bring it to room temperature before serving.

I would enjoy some of that

Shanna would like some potato salad please

Serve this as a side at your Labor Day BBQ.

I think the folks at Fiesta Friday will enjoy it. It’s Fiesta Friday #396 hosted by Angie. Come on over and enjoy the virtual blogging party. It seems like everything is going virtual again!

Stay well and safe.