Market Night Dinner

We arrived home after selling produce and baked goods at Weirton Market tonight with a zucchini, a giant beet, and a box of onions leftover from market sales.  Also a collection of fresh herbs and two quarts of French filet beans.  Tired from the day's labors, and wanting something healthy for dinner, I shredded the beet, zuke and an onion, chopped basil, oregano and cutting celery leaves, and mixed it all with 6 fresh eggs and a cup of whole wheat flour to make veggie pancakes.  While the pancakes fried in an iron skillet, I sat down to snap green beans.

 Dinner was sweet, herb-y vegetable pancakes alongside green beans sauteed in olive oil with a few squirts of soy sauce for flavor.  A delicious, satisfying and quick meal that didn't take a lot of thinking or waiting.

Try your own mixture of vegetables.  This time of year, it's a good idea to have some go-to recipes that work well for a variety of vegetables.

Vegetable Pancakes

6-8 cups mixed veggies: summer squash, beets, carrots, onions, potatoes and/or fresh corn sliced off the cob
5-6 eggs, scrambled
1-2 cups white whole wheat flour
1 tsp salt
3 Tbsp chopped fresh herbs
oil to fry (I used pan coating spray)

1. Shred the vegetables, and mix in a medium sized bowl with chopped herbs.
2. Scramble eggs, and add to bowl.
3. Mix flour and salt into the bowl, stirring quickly to incorporate into dry ingredients.
4. Heat an iron skillet or griddle to medium heat; add oil, and ladle batter onto hot pan.  Cook pancake about 2 minutes per side, then remove to a plate and cover with a tea towel to keep warm while you cook the remaining pancakes.
Serve hot.  Makes about 8 large pancakes.  Enjoy with fresh fruit, or a salad.


Here are a few photos of a last Saturday's market in Beaver

Wishing you lots of fresh veggies and inspiration to put them to good use!
Betsy