Sauteed Swiss Chard and Beets, Apples, and Pears. Seriously. Delicious. Supper.
The Squash Cakes used patty pan squash, summer squash, zucchinis, and onions, all from the CSA.
I worked from a recipe I have made several times before using zucchini only.
3 tiny patty pan squash
1 tiny summer squash
2 tiny zucchini
4 small long green onions
2 tbsp flour
2 tbsp Parmesan cheese
2 tbsp mayo
1 egg lightly beaten
2 tbsp vegetable oil
salt and pepper
I have butter pictured but I decided to use vegetable oil at the last minute instead.
First, I washed the squash and zucchini, then I used a grater to shred them. I took the shredded bits and wrung them out between two paper towels to try to get the excess water out. This made just under 1 cup of shredded squash and zucchini.