The recipe from my Clarion PA neighbor, Nell Miller, was called Poor Man Meatballs.
No meat was involved.
Take 3 zucchini and grate or use food processor. Tip bowl to let moisture run off and discard. Get zucchini as dry as you can.
Add an egg
and about 3/4 c Italian Bread crumbs. Add a minced garlic clove or two
Salt and pepper let sit a few minutes. Form in patties.
Sauté in olive oil ‘til brown on both sides. Cast iron skillet works wonderfully. Freshly grated Parmesan is always welcome
My brother shipped some of his organic garlic from Okanogan.
It’s my lucky day. So fresh and good.
My brother and I are 4,937 miles apart today, on his milestone birthday-also Flag Day in the USA.
A nine hour time difference between Okanogan WA and Berlin. I’m posting birthday greetings as he celebrates so far away.
Today’s photo was taken last Saturday at the Winterfeld Market Platz.
Garlic grown in Poland
At the end of the summer my brother always ships me a box of organic garlic that he’s grown and it’s so fresh and delicious.
Happy Birthday David! Lots of love, Ruthie
An old pic from Twisp WA in Hank’s Market
My brother’s Romanian Red garlic has added a lot to this week’s cooking.
Primarily Romanian Red Garlic this harvest! And a few other bulbs in the box.
My brother sent organic garlic from his garden in Okanogan, Washington.
It’s the time of year when I’m watching the mail for his shipment to me. He’s made it an annual event.
Thanks David. It’s here. Now to figure out what to cook!
Did you know there are many types of Red Garlics?
Estonian Red, Chesnok Red, Creole Red, Killarney Red, Russian Red, German Red, Vietnamese Red, Korean Red, and Turkish Red to name some.
But this year it’s primarily Romanian Red!
Roasted, rubbed,minced, smashed,chopped, sautéed- it’s all pungently delicious.
Last night a friend brought over some fragrant fresh basil from the garden.
I felt inspired.
The recipe I used called for
2 c fresh basil leaves 1/3 c pine nuts 1/2 c Romano or parmesan cheese 1/2 c olive oil 3 cloves of garlic. 
Another friend’s flowers from her garden.
Such generous friends.
It might be time for new red and white checkered table cloth. I hemmed this fabric in 1974 and the red has faded to almost pink.
Even if it rains, the front porch offers shelter and a wonderful place to watch the downpour.
Baby spinach. Sautéed in olive oil and garlic with pine nuts.
Friday night. Supper.
Making good use of the garlic my brother David sent from Okanogan. Cherry tomatoes courtesy of Deb snd Sy’s vines growing along the Ohio River. Steve brought home the fresh pasta.
Sautéed baby spinach in olive oil with garlic.
I was excited to receive the annual organic garlic package my brother sends. Inspirational. I think my sister helped get it out to me this year as she’s visiting now. Thanks David and Mary. Can’t wait to cook with it.
(The glass flag plate from my friend J in Florida. She always remembers my Fourth of July Birthday with a red,white and blue gift!)
Come January we’ll be longing for these tomatoes. The taste of summer.
My friend R stopped by the other evening and shared these fresh-from-the-garden tomatoes. Just picked!
Olive oil, chunky chopped onions and a couple of garlic cloves. Threw in the remaining cherry tomatoes (we’d been popping them in our mouths, unadorned)
Black beans and rice. Mmmmmmmm.
Thanks David.