First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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adapted from www.sarahmelamed.com
2 cups finely grated Carrots
1/2 cup bread crumbs
1 cup of grated onion or leek
1/4 tsp. black pepper
2 eggs vegetable oil for frying
In a bowl, mix carrots, onions or leek, eggs, bread crumbs and pepper together until homogenous. Create about 15 flat, round, fritters from the mixture, about 1/2-inch thick. Heat enough oil in a pan so that it comes half way up the fritters. Fry fritters until golden brown, on both sides. Remove onto paper towels to absorb excess oil. Salt fritters while hot. Serve with a dollop of sour cream into which ground coriander has been stirred.
Adapted from From Asparagus to Zucchini, Madison Area CSA Coalition.
4 oz. cream cheese, softened
1 small bunch Tuscan Kale
3 oz. blue cheese, softened
freshly ground black pepper
1 cup sliced Leeks, white parts only
1 tsp. each olive oil and butter
Bring a pot of salted water to boil. Meanwhile, thoroughly wash leeks and strip kale leaves from center stalk. Finely chop leeks and cook over medium-low heat in the olive oil and butter until tender. Blanch kale leaves in boiling water about 4-5 [Read more…]