PROMOTION IS OVER: CONGRATULATIONS TO THE WINNERS
My ebook special edition has been won by ELF. Thank you to all who entered.
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Welcome to my blog. I’m delighted to be an author in bloom, though down here in New Zealand, we’re sliding into Winter while you Northern hemispherites are busy preparing your Spring gardens.
But it is never too early to plan what to do with the harvest, and prizes are don’t have to wait for any particular season. Am I right?
Zucchinis, courgettes, or as we call them when I fail to pick every day, marrows
There cannot be an easier or more prolific crop on the face of the planet. Plant, feed (they love manure and compost), and — whatever you do — don’t forget. Once they start to produce, you’ll need to pick daily, or one day you’ll come out and find a marrow the size of Africa smothering everything else in the garden.
We usually plant several different types: green torpedoes, yellow torpedoes, and both green and yellow patty-pan shaped. Picked little, they slice into salads. I also liked them fried with a breakfast of eggs and bacon, or cut into small cubes in a salsa. You can grate them for fritters whatever the size, but bigger is faster.
This year’s marvelous discovery was that grated zucchini freezes really well. Most of the liquid drains out of the zucchini while it is defrosting, making even better fritters than the fresh stuff. Yum!
Zucchini fritters — Paleo and auto-immune system friendly
Tips: weigh your zucchini before grating. It’s easier. Get out as much water from the zucchinis as you can. This is really important. If you don’t freeze the grated zucchini, salt it to draw the moisture, then twist it in a cloth. If you have time, leave it overnight in paper towel. Really squeeze the last drop out of it.
1 pound of zucchini, grated and drained (about 2 of medium size)
2 green onions, thinly sliced
/4 cup almond flour (or arrowroot or coconut if nuts are a problem)
1/4 cup of freshly grated parmesan (if you can take dairy)
2 eggs (if you can’t take eggs, try this gelatin substitute)
salt and pepper to taste
1 tsp lemon juice
Put everything in a bowl and mix.
Heat two tablespoons of your choice of cooking oil in a pan and wait for the pan to get super hot. When the oil is shimmering, add spoonfuls of the mixture and fry until golden brown, about two to three minutes each side.
Serve with sour cream and extra green onions. Or with eggs, mushrooms, and homemade hollandaise sauce. Or with spinach and salmon. Or with applesauce. Or any way you like, really. We make up huge bowls of these and use them often.
GIVEAWAY
Comment on this blog post and note in the Rafflecopter that you’ve done so. That’s all you need to do to be in the draw to win your choice of my prizewinner special edition ebooks, and answer the extra questions to be in the draw for an advance reader copy of The Realm of Silence, to be sent early in May.
GRAND PRIZE
We are giving away a Kindle Fire or Nook (winner’s choice) along with a 2nd prize of $25 gift card to those who participate in the whole hop by visiting each and every spot and leaving a comment or email through the blog post or the giveaway.
Where to find out if you have won.
Winners will be posted on the first and last websites in the hop (Dianne Venetta and BloominThyme). I’ll also post my own winners here.
Hop along for more great tips, recipes, and giveaways