Zucchini & Corn Pancakes

We've all seen blueberry pancakes, chocolate chip pancakes, banana pancakes, really really thin pancakes, good ole buttermilk pancakes - but how bout zucchini pancakes?

Yes, I said zucchini. Blame it on the fact that it's growing like crazy in the garden and we can hardly harvest fast enough, and now I'm on a mission to include it in every meal possible. In the last two weeks alone, I've made zucchini soup, quinoa stuffed zucchini, sautéed zucchini, zucchini pizza, raw zucchini dipped in hummus, and - you guessed it - zucchini pancakes. So yeah, you could say I'm becoming very well acquainted with this vegetable. 

I've found that by digging deeper into the distinct personalities of different fruits and vegetables, I've gained the confidence to introduce more farm fresh produce into my repertoire. So because knowledge is power, here's the low down on all things zucchini !

Botanical facts

• Zucchini are in the Cucurbit botanical family. Fellow members of the cucurbit family are cucumbers, melons, and winter squash like butternut, kabocha, and acorn squash. 
• Specifically, zucchini are part of the Cucurbita pepo group, which also includes scalloped/patty pan, crookneck, and delicata squash. 
• In the kitchen, zucchini is considered a vegetable; however botanically zucchini is technically a fruit!

• Zucchini first evolved in the Americas, although varieties of squash known as "zucchini" were also grown in Italy - though they came much later than their emergence in the Americas. 

Garden tips

• In your home garden, give zucchini seedlings plenty of room to allow for air circulation and prevent disease / pest issues. I like to give at least 2 feet of space when planting zucchini transplants. 
• Harvest early and often! For better or worse, zucchini are incredibly prolific and can grow 1 to 2 inches a day. While overgrown zucchini are still edible, you'll find extra-large zucchini have pulpy, watered down flesh and large seeds.
• Zucchini are known as "heavy feeders" - which means they require high soil nutrient levels to produce healthy fruit, so be sure to apply compost and natural fertilizers like fish emulsion throughout the growing season. 
• Recommended summer squash varieties: Costata Romanesco (aka Cocozelle squash), Golden Glory, Y-Star (Patty Pan), Eight Ball

CULINARY WISDOM

• Tried and true culinary companions for summer squash:
  • butter, olive oil, eggs
  • basil, marjoram, oregano, dill, tarragon, mint 
  • garlic, walnuts, pine buts, lemon
  • parmesan, feta, goat cheese
  • peppers, tomatoes, corn, rice, leafy greens
• Zucchini and other summer squash varieties feature thin skins that are edible, so no need to pull out your peeler! In fact, the skins are where the most nutrients live, so all the more reason to simply chop them and go when preparing your recipes. 
• Zucchini blossoms are delicacy that are best stuffed with soft cheese and fried. Or to keep it really simple - just slice the petals and scatter them as a floral garnish on salads and soups. 

Now that you know more about zucchini than you ever needed/wanted, here's the recipe for zucchini & corn pancakes with a herb yogurt sauce. The shredded zucchini makes the cakes moist and tender, and the corn adds surprising bursts of flavor. Paired with a bright and light herbed yogurt sauce and some simple-dressed greens, these little puppies are a great vegetarian main dish morning, noon, and night. Makes 9-10 pancakes.

Zucchini + Corn Pancakes with Herb Yogurt Sauce

INGREDIENTS

• 3 eggs | beaten
• 1/4 cup milk
• 1/2 cup flour (for gluten free, simply use a gluten free flour mix)
• 1 1/2 teaspoons sea salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 pound zucchini (about 2-3 medium zucchini) | coarsely grated
• Kernels from 1 ear of sweet corn (about 3/4 cup)
• 1/4 cup red onion | finely diced
• 2 cloves garlic | minced
• 1/3 cup loosely packed basil | finely chopped
• 2 teaspoons canola or vegetable oil

Herb Yogurt Sauce

• ½ cup plain Greek yogurt
• 2 teaspoons chopped parsley
• 2 teaspoons chopped fresh mint
• 1 clove garlic | minced
• 1 lemon | juiced
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• Pinch fresh ground black pepper

INSTRUCTIONS

For the pancakes: In a large bowl, whisk together eggs, milk, flour, salt, pepper, and spices. Add the grated zucchini, corn kernels, onion, garlic and basil and stir until combined. Heat oil in a large non-stick skillet over medium heat. Working in batches, drop the batter in scant 1/3-cup measures into skillet. Cook until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through. Add more oil between batches if necessary. Serve the pancakes warm or room temperature, topped with a dollop or or two of the herb yogurt sauce.

Herb Yogurt Sauce: Simply whisk together the yogurt sauce ingredients in a bowl. Taste and adjust seasonings as needed.

Green Goddess Dressing

Every week when I head to the Santa Barbara farmers' markets, I'm like a kid in a candy store. It's a total sensory overload walking down each aisle and taking in all of the sights, smells, sounds, textures, and tastes. At the market each week, we get to watch and taste as the calendar year unfolds... spring peas and leafy greens turn into ripe summer fruits, in autumn we find tables piled high with apples, corn, and sweet root veggies, followed by hardy squash and famed Southern California citrus in the colder winter months. 

And yet, as wonderful as the farmers' market can be, it's easy to feel overwhelmed by all of the abundance, or to assume that shopping at a big grocery store is more convenient and less expensive. Fear not! As someone who has worked both sides of the farmers' market table, I have heaps of insider secrets that will revolutionize the way you shop at the market. Keep reading for all my tips + tricks of the trade AND get my recipe for Green Goodess Dressing (which doubles as a fabulous veggie dip)!

Canvas the market before making any purchases.

• I always recommend taking a lap around the market before pulling out your wallet. This initial stroll gives you better sense of the farms who have the produce items you need, and which stands have the nicest looking produce, best prices, etc. 

PLAN YOUR MEALS AHEAD OF TIME.

• Before you head to the market, figure out your meals for the week ahead and write a list of the produce you hope to find (but be sure to leave room to explore and try something new)! This way, you won't be overwhelmed and make impulse purchases that you regret later. 

REMEMBER YOUR TOTE BAGS & CARTS.

• A small detail, but it's worth remembering those totes and carts! The flimsy plastic bags that some farm stalls provide can easily break and spill your purchases onto the pavement. Plus, you get instant street cred from farmers when they see you rocking your own sturdy bag or cart.

purchase whole vegetables.

• Root vegetables like carrots, beets, and radishes are sometimes sold both whole (with greens attached) and trimmed (roots only). When possible, opt for the whole version. When you see the green tops, you know the root vegetables are freshly picked, but even more importantly - the greens are edible and delicious! Carrot and radish tops make fabulous earthy pestos, and beet greens can be prepared the same way as chard or kale.

Don’t be afraid of “ugly” produce.

• Many of us are used to seeing waxed, perfectly uniform fruits and veggies at the grocery store... so you'll notice that produce from the farmers' market produce may be less uniform than the supermarket aisle. That's the beauty of shopping at the market! I think the imperfections make the produce even tastier, so don't let a few bumps or extra curves scare you away.  One of my favorite bargain bins at the Santa Barbara markets is Fair Hills Farm's boxes of "distressed" apples - if you dig a little, you'll find amazing tasting apples at a fraction of the price!

Learn what’s in season, and buy in bulk when produce is abundant.

• The best deals at the farmers’ market are had when you buy seasonally and/or in bulk. Not only will you enjoy the best flavors, but you'll also find the best prices when you buy fruits and veggies at their harvest peak. For instance - the first tomatoes of the season in early May will always be much more expensive than tomatoes in August, when many farms have an abundance of this favorite summer crop.

head home immediately to refrigerate your veggies.

• Don’t let those beautiful greens wilt in your hot car! Make sure to bring your hard earned produce home quickly to refrigerate and keep everything nice and fresh.

Get to know your farmers.

• Be sure to introduce yourself and get to know your farmers! Farmers love to hear what you are cooking with their produce, and your meals are sure to taste even better after knowing the hands that tended to your fruits and veggies.

As a bit of inspiration for your next foray to the farmers' market, I'm excited to share my favorite Green Goddess Dressing + Dip. This recipe is super quick to make and is packed with flavor and amazing vivid green color thanks to ripe avocado and heaps of fresh herbs. 

Green Goddess Salad Dressing

ingredients

Makes 1 cup

• 1 clove garlic | peeled
• 1 cup fresh basil | loosely packed
• 1/3 cup fresh parsley | loosely packed
• 1 ripe avocado | flesh removed
• 1/4 cup olive oil
• 2-3 tablespoons fresh lemon juice (about 1 lemon)
• 1/4 to 1/2 cups water
• Kosher salt to taste (start with a ½ teaspoon)

Instructions

• First pulse the cloves of garlic in a food processor.
• Next add the herbs, avocado, olive oil, and lemon juice in a food processor and process until well blended.
• Add between 1/4 cup and 1/2 cup water to thin dressing to your desired consistency. 
• Add salt, taste, and adjust seasoning as needed.

Homemade Mayonnaise

In the sleepy little town of Shanagarry, nestled on the Irish coastline of County Cork, is a place called Ballymaloe - you've likely never heard of it, but let me assure you - it is culinary heaven on earth. Founded in the 1980's by the phenomenal chef / teacher / rockstar matriarch Darina Allen, the Ballymaloe Cooking School is the holy grail of farm to table culinary education.

Located on a 100 acre organic farm, at Ballymaloe nearly all of the fresh ingredients used in the kitchen - from veggies, to berries, raw milk, eggs, and meat - come directly from the farm. This is a cooking school where you go to learn more than just fancy knife skills. Students are expected to pitch in to keep the farm running - harvesting fresh greens for the daily salads, collecting kitchen scraps for compost, milking the cows and making butter to be patted on steaming loaves of just baked bread. 

Back in the Spring of 2013, I spent up my entire life savings to spend three intense, delicious, and utterly life changing months at Ballymaloe, where I lived, worked, cooked, and ate copious amounts of Irish butter alongside 50 other students from all over the world. Ballymaloe is truly a family affair - Darina's husband Tim, her brother Rory O'Connell, and daughter-in-law Rachel Allen (all incredible chefs and teachers in their own right) are each deeply involved with the teaching and the day to day operations on the farm and in the kitchens. It is the unending energy and passion for for food + farming from all of the teachers at Ballymaloe that inspired me to start Farmbelly cooking classes!

In honor of all things Ballymaloe, I'm sharing a recipe that embodies the farm to table ethos that makes the school so transformative. Today, we are talking mayonnaise. Yes, you heard me right - mayonnaise. Did you know that real, homemade mayonnaise is actually YELLOW? If you're like me, you may associate mayo with the white gloopy gunk that comes out of a jar and has been sitting in your fridge for goodness knows how long. Alas! The combination of farm fresh eggs, a bit of vinegar and mustard, and slowly drizzled olive oil, all whisked together with gusto, creates an all together different thing that is truly a revelation. PLUS, it takes all of 5 minutes to make. So friends... go grab some farm fresh eggs, get out your whisk, stretch those arm muscles, and get busy!

Ballymaloe Mayonnaise

Ingredients

• 2 egg yolks | from the freshest eggs possible
• 1/4 teaspoon salt
• 1/4 teaspoon French mustard
• 2 teaspoon white wine vinegar
• 3/4 cup sunflower oil (or any neutral oil)
• 1/4 cup olive oil

Instructions

• Put the egg yolks into a wide pyrex bowl with the mustard, salt and the white wine vinegar. Put the two types of oil together into a measuring cup. Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop whisking at the same time.
• Within a minute you will notice that the mixture is beginning to thicken. When this happens you can add the oil a little faster, but not too fast or it will suddenly curdle, as the egg yolks can only absorb the oil at a certain pace.
• Taste and add a little more seasoning and vinegar if necessary. Enjoy as is, or add some minced garlic, fresh herbs, spices, etc for endless aioli possibilities!

Lemon-Thyme Roast Chicken with Potatoes

Farmbelly classes are officially rockin' and rollin' (!) and I'm eager to introduce this space as a place to share stories, recipes, and photos - as well as interviews with some down-right inspiring fellow farmers and chefs. Food has the strange and awesome power of cultivating community, and at the end of the day, don't we all want to feel like we belong to tribes where we are known, supported, and celebrated? More than anything, I hope that Farmbelly classes and recipes bring together a community of friends who value simplicity + generosity, and who share a desire to continually learn and grow together. Let's get cookin', good lookin' !

Today, I'm sharing a recipe makes me feel like I'm back home in my grandmother's kitchen, enjoying a Sunday supper surrounded by family, with dogs running around our feet - wine for the ladies, gin and tonics for the gentlemen, and bellies full of goodness. In my family we like to call this dish "Mimi's Chicken", because it was given to us by my incredible grandmother, who is the true master of (among many things) authentic shrimp and grits, pound cake, key lime pie, and Thanksgiving gravy. Thanks for teaching me all you know, Mimi ! 

Lemon-Thyme Roast Chicken with Potatoes

The dish is so simple that you hardly need a recipe, and it is my go-to whenever I’m hosting friends or family over for dinner. I love that by adding root vegetables under the chicken, you get a delicious entree and side dish all from one pan. | Serves 4

Ingredients

• 2 lbs potatoes (my favorite are fingerling potatoes) | washed and cut in half or quarters
• 3-4 cloves of garlic | peeled
• 4 pieces of chicken, thigh and leg (quarters) with skin on
• Salt and freshly ground pepper
• 2 lemons
• Olive oil
• 5-6 sprigs of fresh thyme

Instructions

• Preheat your oven to 400 F.
• Begin by prepping the potatoes: cut each potato in half or into quarters. Put the potatoes on the bottom of a 9x13 pyrex dish and toss with 1 tablespoon of olive oil and salt and pepper to taste. Add the cloves of garlic (skin peeled) to the dish as well.
• Next, prep the the chicken: place the chicken skin side up on a plate and pat each piece with paper towels to dry the skin (this helps the seasoning stick). Season both sides liberally with salt and pepper, then set the chicken on top of the potatoes.
• Drizzle about a tablespoon of olive oil over each piece of chicken. Next, squeeze the juice of the fresh lemons over the chicken, and feel free to leave a few of the lemon rinds in the pan for extra flavor. To finish, place a few sprigs of fresh thyme over each chicken leg, and sprinkle a few pinches of Maldon sea salt over the dish. Place the chicken in the oven and roast for exactly one hour (I promise, 1 hour is perfect - every time!). When fully cooked, a meat thermometer should measure 165 F when inserted into the thickest part of the chicken thigh. Cover the chicken with foil and set aside for 10 minutes to rest. Place the potatoes in a side dish and enjoy!