November 28, 2020

Christmas Home Tour Update

Yes, Virginia, there is a Santa Claus…he lives, and he lives forever.

Just like Virginia's faith in Santa Claus was restored through the writing of an editor so long ago, we're doing our part to restore your faith in a holiday full of cheer!

Yes, we are in the middle of it all!

Black walnut season has arrived. Some of us have learned the hard lessons about this time of year. Lessons like, don't park under a black walnut tree if you value your windshield and don't run under a black walnut tree in the dark unless you've married an orthopedic surgeon. Oh the joyous time of black walnut season!

All kidding aside, most people either love them or hate them. We're in the thick of them, so this week's recipe features none other than...black walnuts!

Upcoming Events

October 10 & 17-DeSoto Farmers' Market: open from 8 AM until noon!

October 17-Cornhole Tournament: 2 PM at the market pavilion. Registration can be done online and the price increase is soon!

October 24-Covered Slab Craft Market: 9 AM to 1 PM. There are a few spaces left for crafters!

November 28, 2020: Christmas Home Tour

If you are interested in volunteering for any of our events or fundraisers, please let us know here.

Zucchini and Carrot Latkes

Ingredients:

For the Latkes:

• 1 cup Black Walnuts
• 1/2 teaspoon baking powder
• 4 large eggs
  
• 4 scallions, finely chopped
• 1 lemon, zested. Reserve juice
• ¼ teaspoon pepper
• ¾ teaspoon kosher salt, more for serving
• 2 large carrots, grated (about 1 cup)
• 1 large zucchini, grated (about 2 cups)
• Olive Oil for frying

For the Lemon Herb Dip:

• 1 small garlic clove, mashed fine
• ½ cup sour cream
• 1 Tablespoon Lemon Juice
• 1 Tablespoon each Dill and Parsley, chopped very fine
• 1 tablespoon Black Walnut oil
• ¼ teaspoon salt and pepper

Directions:

1. In a large colander, toss the carrots with 1/2 teaspoon of salt and let stand 5 minutes. Add the zucchini and toss again. Let stand an additional 5 minutes.
2. Pulse the Black Walnuts in the food processor or blender until they are the texture of sand.
3. In a large bowl, beat the eggs, then add the green onions, lemon zest, salt and pepper.
   
4. Using paper towels, remove as much water from the zucchini/carrot mixture as possible. Add them to the egg mixture and toss to combine.
5. Add ½ cup of the Black Walnut flour and the baking powder and stir gently to combine.
6. Egg mixture should cling to the vegetables but still appear very wet.
7. In a wide skillet heat 1 tablespoon olive oil until it shimmers. Line a plate or baking pan with paper towels.
   Drop heaping tablespoons of battered vegetables into the skillet and fry, turning occasionally, until golden all over, about 3 to 4 minutes (try not to overcrowd the pan, latkes should not touch while cooking).
8. Place finished latkes onto the paper towels to drain. Transfer to a warm platter or plate; sprinkle with salt (optionally also parmesan cheese) Serve with dip of your choice. Leftover latkes may be refrigerated overnight and reheated in a warm oven or skillet.
   

For the Lemon Herb Dip:

1. Whisk ingredients together. Cover and refrigerate until ready to use. Note: As an alternative, replace Lemon Juice with Dijon Mustard.