After a visit to the Bridgeport Farmers and Makers Market Sunday with my friend, Kathy Titus, I decided it was time to talk about summer and all those goodies from the garden. 

 

First, I want to talk about those beautiful mushrooms I found there. There was a gentleman from Morgantown there who had many different varieties, but I chose what looked like a hen in the woods. I got so excited that I neglected to get fresh peppers to prepare with them. I am going to clean them, boil them with garlic, and then I will fry them with fresh peppers, onions, and tomato sauce. Of course I will add fresh basil to my sauce. The mushrooms were so pretty that they would also have been great prepared with egg and flour and fried. I purchased what they said was a pound and I do not know after they are boiled how much will be there. More to come on the mushrooms.

 

You know now it is zucchini season and as always they are abundant. One of the new recipes I want to share with you is fried rings. Now that it is early, it is best to get the small zucchini. Wash them and slice them in rings. Set them on a paper towel and let some of the liquid drain from them. Beat a couple of eggs for dipping the rings. Dip each ring in the egg mixture and then dip in a dish of breadcrumbs. Spray your skillet with oil and fry the rings until crisp. While it is still hot sprinkle each ring with parmesan cheese. It makes a great appetizer.

 

Take the small zucchini and slice it long ways, cut the ends off, and scrape out some of the zucchini in the middle. Then, mix a box of Stove Top Stuffing. 

 

I prefer chicken and add some of the zucchini from the center. Mix well and place back in the shell. Put on a cookie sheet and bake at 350 degrees for 30 minutes or until the stuffing is hot. Remove from oven and add your favorite shredded cheese. Serve with your favorite meat and add zucchini as a side.

 

We all know that the most popular dish for zucchini is tiella. Each family has their own favorite way of preparing it. My family recipe is in my cookbook, “ARRIVERDERCI,” along with many other Italian recipes.

 

I would be remiss if I did not mention the Progressive Women's Association Women of Distinction luncheon. It was wonderful to honor our local women who have served in the military. It was heartwarming to hear their remarks. The VFW Honor Guard certainly added to the ceremony and Jessica Aloi provided beautiful songs during the luncheon. She ended her presentation with “The 35th star,” a song she wrote about West Virginia, which was very meaningful.

 

If you are going on vacation, please be careful, but enjoy the time away, stay cool and until next week, “Now You Have Heard It Through The Grapevine.”