Sweet Corn Fritters

Serves 4-6
1 cup of cooked corn kernels
1 small zucchini peeled and grated
50 grams plain flour
generous pinch salt
2 tablespoons fresh chopped chives
1 egg whisked
generous pinch whole celery seeds (optional)
30 ml of water
oil for frying
Add all of the ingredients to a bowl – adding the water last, a little at a time until the mixture is the consistency of a thick paste. You may not need to use it all. Mix the ingredients with a spoon to combine. Heat a pan with oil and add scoops of the mixture to the hot oil to fry. Turn each fritter once. Remove from the oil when golden brown on both sides and drain on paper towel. Serve with dipping sauce of choice and a salad, or serve as a side dish
Notes
Test if the oil is hot enough to commence cooking the fritters by placing the end of a wooden spoon into the oil. If tiny bubbles rise from around the end of the immersed handle the oil is hot enough. Take extra care when cooking with hot oil and ensure children are not in the immediate vicinity and that the oil is not left unattended for any length of time.
If you do not have fresh chives available substitute with any herbs – the recipe works well with sage and thyme also

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Spring Rolls

1 package extra thin rice paper wrappers (dozens are in a package)
1 package vermicelli (thin rice noodles) 
2+ carrots- peeled and sliced into 1+inch long, thin strips
2+celery stalks- ends and strings removed and sliced into 1+inch long, thin strips
1 cucumber- peeled, ends removed, cut down center, seeds removed and sliced into 1+inch long, thin strips
2 small zucchini- skins removed, ends removed, cut down center and into 1+inch long, thin strips
4-6 green onions- ends removed and cut into 1+inch long, thin strips
1-2 green leaf lettuce leaves per roll
1 cup spinach- washed/dried and stems removed
1 cup mung bean sprouts
2 avocado- cut lengthwise, seed removed, scooped out and cut into slivers
1/4+ cup flat leaf parsley- washed and stems removed
1/4+ cup fresh basil leaves
1/4+  cup fresh mint leaves
1/8+ cup fresh dill
dozen+ nasturtium flowers- washed and cut in half
Bring 6 cups of water to a boil and place the vermicelli (thin rice noodles) into a pot of boiling water. Turn stove off and let noodles sit in pot of hot water with covered lid for almost five minutes (until soft), and then, drain water from noodles. Have all of your ingredients prepped and at hand ready to use. Sit down with a bowl of water and spread out a damp, cotton cloth and get ready to roll. Remember that whatever is pressing against the rice paper will show, so if you are going to use eatable flowers, place them first on the rice paper. Begin by submerging the rice paper into the bowl of water and remove, holing it allowing all excess water to drip off. Then, lay the moist rice paper onto the damp cloth and begin placing ingredients toward bottom side of rice paper. Fill so that you are able to fold ingredients into rice paper by rolling with your fingers all while not breaking the paper. Once all rolls are made, cut in half and set aside until dipping sauce is ready. 
FISH DIPPING SAUCE
1/2 cup tamari or soy sauce
1/8 cup fish sauce 
1/4 cup lime juice (3-4 whole limes)
1 teaspoon sugar
1 garlic clove-minced
3+Tablespoons fresh ginger- finely diced
1-2 green chili peppers- seeds removed and finely diced
Combine all ingredients completely and enjoy! 
Source

CSA Veggies, Skillet Style

Kale, shredded
Zucchini, bite-sized
Yellow squash, bite-sized
Broccolini  
Olive oil
Pinch of salt
Garlic
Throw in a hot skillet for a couple of minutes to soften everything up and enjoy with rice or other grain.
Adapted from Source

Shaved Summer Squash Salad with Blossoms

2 pounds small yellow zucchini or other summer squash
1/2 pound ricotta salata cheese or mild feta
12 squash blossoms (petals only)
Salt 
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
Juice from half a lemon
 Using a mandoline or sharp thin-bladed knife, cut zucchini into very thin slices lengthwise; put in a large, shallow bowl. Season zucchini lightly with salt and pepper; toss gently. Drizzle with olive oil, then add juice from lemon. Taste and adjust the seasoning. On top, scatter cheese, then blossoms. Serve immediately.

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