Pathetic confession: I never got a garden planted this year. I prepped the area, fertilized, made a plan of what I wanted to grow… and then nothing. I had a busy first month-ish of summer and by the time it was A. not pouring on the weekend and B. I actually had the day free, it was almost August. I’ve always heard people say that years go faster as you get older, and I’m really seeing that more and more.
Luckily, my boss has a garden that grows way more than his family can eat, so I’ve been swimming in zucchini and bell peppers (my favs!). The first time he brought them in, he also emailed a recipe for zucchini “crab” cakes. They sounded so good that I immediately made them that night and many times since. I’ve tweaked the recipe to get it just perfect for me and Josh (no frying, extra seasoning, extra veggies). I won’t promise that they taste exactly like crab cakes — they definitely don’t look just like them, either — but they taste pretty close. Topped with Greek yogurt remoulade, they’re guaranteed to squash a crab cake craving.
Haaaa, see what I did there? Zucchini? Squash. I’ll see myself out.
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