This week I went to visit my parents in Chicago, and while I was there I got to enjoy a wonderful thunderstorm. While growing up in the Midwest, I definitely took thunderstorms for granted. I don’t feel like the East Coast storms are as grand. It was nice to watch the lightning and listen to the thunder as your falling asleep.
The gloomy weather has spilled into DC this Saturday. Today has been dreary and surprisingly cool (for mid-July). To not just waste a cool day sitting on the couch, I signed up for a composting workshop at Common Good City Farm. The organization grows food, educates and assists low-income DC residents in meeting their food needs. They have a lot of workshops, hours open for volunteering- you should all check it out!
Do any readers compost? If so, I’d love to hear about your experiences and what has worked (or not worked). What kind of composting system do you use?
But for a gloomy, cool day like today veggie pancakes are perfect. These are not breakfast morning pancakes, rather they are full of vegetables! Perfect for lunch, dinner or snack. Once you make them, they can be eaten warm or cold- and they last a couple of days in the fridge.
These are full of flavor, but they went perfectly with the Spicy Mayo Sauce we used previously on fish tacos.
Adapted from: Vegeterian Times (June 2011)
2 medium potatoes, grated
2 medium carrots, grated
2 medium zucchini, grated
1 onion, chopped
6 garlic cloves, minced
1/2 cup all-purpose flour
2 large eggs
1 tsp salt
1/4 tsp pepper
pinch of red pepper flakes (optional)
In a large kitchen towel (or paper towel), mix together the potatoes, carrots, zucchini, onion, and garlic. Squeeze access liquid out of the vegetables. Add the veggies into a large bowl, then add: flour, garlic, eggs, salt, pepper and red pepper flakes. With about 1/4 cup of the vegetable mixture, shape the vegetables into patties and lay them out on a flat surface.
In a skillet, heat up the olive oil. Once it’s hot, place the vegetable patties 2 or 3 at a time on the skillet. Cook for about 3-4 minutes, or until it is lightly brown and crispy. Then flip it over and cook it for another 3 minutes.
Serve with Sam’s Special Sauce (mayo & chipotle’s), which can be found here.
looks like a great way to use up the monster zucchini I found lurking in my garden. what kind of potatoes, white, red, or idaho? can’t wait to try this one!
Janice- I used the small white one’s, but I think the Idaho will also work. Feel free to try out something different and let me know if it works. These were great- definitely make them ASAP!
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