Daily Archives: April 30, 2017

Zephyr’s Zucchini Fritters

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Another gigantic pile of deliciousness from The Zephyr in Pine Hill: their zucchini fritters. Two medium-plate-sized fritter rounds cut into halves is the entrée version (and half as much food for the starter dish). The image above, taken on the fly, does not do the fritters justice. They were not too doughy; just the right combination of firm and moist; sprinkled with cheese; drizzled with three sauces: a creamy garlic sauce, thick balsamic vinegar and some sort of herb oil. The whole thing was to die for, washed down with Traveler’s white tea with hibiscus. A memorable dish on the luscious list.

Spring Asparagus

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One of our first spring crops: a stand of asparagus. There’s nothing like cutting off a fresh stalk and eating it raw, still warm from the sun. Surprisingly juicy, the first bite of raw asparagus is also a satisfying crunch.