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I'm Back and it's CSA Season!

It has been a busy Spring!  We put our house on the market in March, and I spent the next few weeks furiously cleaning, packing, and attempting to make our house look like we didn't live in it.  Dinners were as quick and easy as possible.  And ideally left the kitchen smelling like apple crisp as opposed to broccoli and salmon.  After our house sold, we were in limbo for five weeks and lived at the beach (I know, there are worse problems to have), until this past weekend when we closed on our new house.

Now we're mostly settled in, and I am restocking my huge new pantry and cooking in my beautiful kitchen.  Our move home coincided nicely with the start of CSA Season.  This is our fifth year as part of the CSA at Tangerini's Farm, and I just love it.  The first year I was pregnant and got progressively larger and slower as the season progressed.  The second year I had little Colin in the ergo while I picked vegetables.  The third year I was in a near constant state of chasing Colin through the rows.  Last year I was the size of a house until July and then snuggled tiny baby James while still chasing Colin.  And this year I'm trying to figure out how to chase them both at once.  Meanwhile, we get some delicious organic vegetables.
Daisys courtesy of Colin.

I have a few plans in mind for At Home With Ann now that I'm settled and don't need to spend every free moment dusting.  So, excuse the dust and enjoy the recipes.  My goal this CSA season is to share a recipe made with ingredients from my share every week.  I'm hoping this helps you if you also have a CSA share, or are adventurous at the farmer's market, or want to see how many ways I can make salad.

Let's kick things off with these adorable Mini Zucchini Fritters.  The recipe I modified called them zucchini tots, and they could easily be toddler finger food or cocktail party fare with a dipping sauce.  
Mini Zucchini Fritters
modified from Skinnytaste

Ingredients:
1 cup grated zucchini
1 large egg
1/4 cup onion, finely chopped
1/4-1/2 cup grated cheddar or parmesan cheese
1/4-1/2 cup breadcrumbs
salt and pepper
dried or fresh herbs (I used dried Italian herbs)

Directions:
Preheat oven to 400 degrees.  Prepare a baking sheet with parchment or cooking spray.
Grate the zucchini using a food processor or box grater.
Wring excess water out of zucchini by wrapping in a dishtowel or weighting down in a colander.
In a bowl, combine all ingredients.
Scoop tablespoon sized portions and use your hands to form them into rounds.
Place fritters on prepared baking sheet and bake for 20 minutes, turning halfway through.

Everything goes into the bowl.

Before baking.


And after.





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