Squashes of all sorts are settling in for the summer. Yellow squash, zucchini, eye-popping patty pans. Here is our market manager’s recipe for zucchini fritters, which you will surely make over and over again in the months to come.

Zucchini fritters
3 cups coarsely grated zucchini (delete, just for reference: 2 small to medium zukes, ¾ to 1 lb, approx 350 g)
salt, pepper
1 egg, separated
1/3 cup finely sliced scallion
1/3 cup crumbled feta
¼ cup flour
1 Tbs. each oil and butter for cooking

Mix gra...
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Asparagus Mimosa -- this week’s recipe -- is a spring classic. The mimosa, by the way, refers to the yellow and white of finely chopped eggs speckling the asparagus like tiny mimosa blossoms. In France you eat asparagus with your fingers, a very good idea if you ask us, but you can use a knife and fork if you must.

Asparagus Mimosa

1 lb. or so washed, trimmed asparagus (2 bunches from Oakdale Farms)
2 fresh eggs
6 Tbs. butter
Salt and freshly ground pepper
Squeeze of fresh lemon juice
1/4 cup very...
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