Oak Grove Organic Farm

An Organic Farm in Ennis, Texas

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Marinated Cucumber, Onion and Tomatoes

3 medium cucumber, peeled and sliced 1/4 inch thick
1 medium onion sliced and separated into rings
3 medium tomatoes cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cu olive oil
Optional: basil leaves or fresh dill weed

Combine ingredients in a large bowl and mix well. 
 Refrigerate at least 2 hours.

By

Squash Fritters

1 lb. yellow squash, unpeeled
1/2 medium onion
1 large egg
1 t. salt
1/4 ground black pepper
1 t. garlic powder
1 T. unsalted butter for frying

  1. Shred the squash in your food processor using the shredding attachment. Place on a paper towel to allow to drain for 10 minutes
  2. Chop onion.
  3. Heat a large nonstick skillet over medium heat. about 5 minutes.
  4. In a medium bowl, whisk the egg , salt, pepper and garlic powder. Add the grated squash and onion. Mix to blend
  5. Brush the skillet with half of the butter. Measuring 1/4 cup per fritter, spoon the mixture onto the skillet. Fry without moving, 4-5 minutes, until you can see that the bottoms are browned.
  6. Carefully flip to the other side and fry 4-5 more minutes, until browned on both sides. Brush the skillet with more utter and repeat with the remaining squash mixture.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings : 4

Calories 120 kcal