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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A few weeks back we ran a recipe for zucchini ribbons, remarking how a zucchini becomes a whole new vegetable when you change the way it’s cut. Here’s yet another way to slice zucchini. Susan Ackell, chef and market-team-member, says it was inspired by pommes parisiennes, which are balls or more homely squares of potatoes cooked until golden in oil and butter.  Zucchini are called courgettes (little gourds) in Paris, so here you have it, courgettes parisiennes, all the way from Falmouth.

C...
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Cutting is an underappreciated part of cooking, at least in Western countries. Sometimes by changing the angle of a cut you can turn an old familiar friend like the zucchini into an entirely new vegetable. Don’t worry if your knives and knife skills aren’t super-sharp. For this a humble vegetable-peeler will do nicely, and use the best olive oil you can afford.

2 medium zucchinis, about 1 lb., rinsed and dried
8 large basil leaves, or a mixture of mostly basil with a little mint, rinsed and...
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