Rutiz Farms Newsletter for July 16

Ingredients

1 pound (about 2 medium) zucchini

1 teaspoon salt

1 tablespoon freshly grated lemon zest (1 lemon) plus

1 lemon, cut into 8 wedges (optional)

10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)

1 medium onion or clove garlic, peeled and minced

1/4 teaspoon freshly ground pepper

2 large eggs, lightly beaten

1/2 cup all-purpose flour

2 to 4 tablespoons olive oil

Directions

Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, onion or garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.

Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

CHARD IDEAS
(from the web site of Earthbound Farms)

Chard is a staple of Mediterranean cuisines. In this region, chard stems (also called stalks or ribs) are considered the best part of the vegetable, and the leaves are often thrown out. The opposite is true in the United States, where the leaves are usually preferred to the ribs, which are often discarded. This is a shame, because chard is really two vegetables in one: both the leaves and the stems are completely edible and can be used separately to create entirely different dishes.
Chard is one of the most versatile vegetables you'll encounter. Young leaves can be cut into a thin chiffonade and added raw to salads, contributing color, texture, and an earthy nuance of flavor. In some parts of the world, chard is a substitute for spinach. Although not related botanically, chard leaves do resemble spinach and can be used in any spinach recipe, adding a slightly more robust taste and texture to the dish. Chard leaves also can be steamed, sautéed, braised, blanched and used as wrappers for meat or grain stuffings, or to encase fish fillets.
As a general rule, chard stalks are wider than 1 inch are best cooked separately from the leaves. Alternately, you can cook the stems until they're almost tender before adding the leaves, to avoid overcooking the greens. Stalks can be sliced and added to stir-fries, pastas, stuffings, and soups. In Mediterranean cuisine, the stems are often braised in stock, or sautéed with olive oil and garlic. They're also widely used in stews, gratins, tians, tarts, and tortas.
Rainbow chard, sometimes called Bright Lights, is the most ornamental variety. Its stems form a multicolor bouquet of pink, red, magenta, purple, yellow, gold, and orange. Both its slightly ruffled green leaves and brightly hued stalks are tender and sweet.
Chard is not only beautiful and versatile, but it's good for you, too. A cruciferous vegetable, it's a rich source of fiber, potassium, and beta-carotene, and it provides vitamins C, E, and K, as well as iron and magnesium.
Store unwashed chard in perforated plastic bags and place them in the coldest part of the refrigerator. Chard has a short shelf life and will keep 3 to 4 days at the most.
If you haven't struck up an acquaintance with chard, wait no longer! Discover for yourself the mellow flavor and juicy succulence of its stalks, the hearty texture and earthy flavor of the leaves.
CHEF'S TIP: To separate chard leaves from their stalks before cooking, fold the leaves in half lengthwise along the stalk. Grasp the folded leaf with one hand and pull the rib off with your other hand. Alternately, you can use a knife to slice off the stalks, or snip along each side of the stem with scissors.

Stir-Fry Chard
Serves 4

Unless you prefer to do so, there's no need to remove the stems from the chard for this quick Asian-flavored stir fry.

1 tablespoon toasted sesame oil
1 tablespoon peanut oil
3 cloves garlic, minced
1 tablespoon fresh grated ginger
1/4 teaspoon red pepper flakes
1-1/4 pounds rainbow or Swiss chard, stems thinly sliced
and leaves cut crosswise into 1-inch strips
1-1/2 tablespoons soy sauce
1 tablespoon mirin (Japanese cooking wine)
1 tablespoon toasted sesame seeds

Heat the sesame and peanut oils in a very large skillet or wok over medium heat. Add the garlic, ginger, and pepper flakes, and sauté for 2 or 3 minutes, stirring frequently. Don't let the garlic burn or it will become bitter.
Add the chard and soy sauce, raise the heat to medium high, and cover the pan. Cook the mixture, stirring occasionally, until the chard wilts, about 5 minutes. Remove the cover and add the mirin. Cook, stirring frequently, until the chard is tender, 5 to 10 minutes, depending on the maturity of the chard.
Transfer the chard to a serving platter and sprinkle with the sesame seeds. Serve hot.

Creamed Swiss Chard
Serves 4 to 6

It's a great accompaniment to hearty lamb or beef dishes.

2 tablespoons butter
3 tablespoons finely minced shallots
1 pound Swiss chard, stems removed, leaves cut crosswise
into 1-inch ribbons
1/2 cup heavy (whipping) cream or mascarpone
1/2 cup grated parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste

Heat the butter in a large skillet, preferably nonstick, over medium heat and add the shallots. Cook, stirring frequently, until the shallots soften, 3 to 5 minutes.
Add the chard to the skillet and cook, stirring occasionally, until the chard wilts, 2 to 4 minutes.
Add the cream and raise the heat to medium-high; cook, stirring frequently, until the cream reduces and thickens. If you're using mascarpone, cook over medium heat just until the mascarpone melts. Stir in the parmesan and season to taste with salt and pepper. Serve immediately.

ZUCCHINI FRITTERS

Ingredients

Directions