Member Diary for Nadia A Shares for Week of July 14

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This is what we made with our vegetable and egg share….a kind of Turkish savory pancake.

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4 cups zucchinis, grated
3 eggs
1/3 cup chopped basil
3-4 green onions, finely chopped
1 tbsp paprika
salt
black pepper
~1 1/2 cup flour
1/2 cup olive oil for frying

-Put grated zucchini in a colander. Sprinkle with salt and let drain for 10 minutes. Squeeze and place in a bowl.
-Mix well all the ingredients except for flour and frying oil.
-Add flour in slowly and mix well.
-Heat oil in a frying pan. On medium drop scoops of mücver mixture in hot oil. Make sure they don’t touch.
-Fry them on each side until golden brown, 4-5 minutes.
-Drain excessive oil by placing fritters on paper towels.
-Serve with plain yogurt or garlicy yogurt sauce. For garlicy yogurt sauce beat every 1 cup of yogurt with 1 clove of minced garlic.

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We made this aioli in order to use up some of the fresh garlic we amassed in the last few distribution weeks. We steamed a bunch of vegetables and poached some fish and doused it all in aioli.

– Mash fresh garlic into a paste using a mortar and pestle (set aside)
– Combine 1/4 cup olive oil and 1/2 cup canola oil (set aside)
– Combine in a large bowl: juice of 1/2 lemon, 1 tbsp mustard, and 2 egg yolks
– Slowly pour in oil mixture while whisking constantly until emulsified.
– Serve with raw or steamed vegetables, poached fish, steamed shrimp, etc.

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This is what we made with our berry and egg share…..so good.

Gluten-free Buckwheat Blueberry Pancakes

Combine Dry Ingredients:
– 1/2 cup Buckwheat flour
– 1/2 cup Rice flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon cinnamon
– pinch salt

Mix in 2 eggs

Add lukewarm water until desired pancake batter consistency

Pour batter into heated pan with refined coconut oil for greasing. Sprinkle fresh blueberries into batter.

Serve with raw coconut oil, goat butter, cow butter, maple syrup, fresh blueberries, etc.

If you make extras you will have breakfast for days.

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