The Swansea Farmers Market opens for the season this Thursday from 11 a.m. to 3 p.m., weekly through October.
Market director Norm Geolat is celebrating turning 90 with some giveaways: The first 90 mothers who come to the market will get a chocolate-covered strawberry and a plant to take home with them.
Look for the market on the parking lot of Rural King on Illinois 159 in Swansea.
One more way to surprise Mom
L’Ecole Culinaire in St. Louis is having a Breakfast Cookery class for kids from 10 a.m. to noon Saturday. Chefs and cooking experts will help children learn how to make a special breakfast for Mom. Cost is $45 and the price includes one child and one adult. Reservations are required in advance to lecole.edu or 866-205-2521. The school is at 9811 South Forty Drive, St. Louis.
How does your garden grow?
Thinking of gardens and vegetables, I am always on the lookout for ways to make veggies taste better. I came across a recipe for Zucchini Tots . This could be one of those side dishes where parents get to disguise healthy food so kids will eat it — and want more. No matter what, it sounds like a great way to make use of all the zucchini that you’ll end up harvesting from your garden this summer.
Contact me at email@example.com, 618-239-2664 and follow me on Twitter @BoyleSuzanne. Write to 120 S. Illinois St., P.O. Box 427, Belleville, IL 62222-0427.
1 heaping cup grated zucchini
1/4 cup finely chopped shallot or yellow onion
1/4 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1/4 cup unseasoned dried breadcrumbs
1 large egg
1 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
Marinara sauce for serving
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Place the grated zucchini in cheesecloth or a kitchen towel and wring all of the excess water out.
Place the zucchini in a bowl along with all of the other ingredients except the olive oil. Mix until combined. If the mixture seems too wet, add a little more breadcrumbs.
Take a tablespoon of the mixture and form it into an oval shape. Repeat with the remaining mixture. Arrange the tots on a single layer on the baking sheet and spray or brush the tops lightly with olive oil.
Bake until puffed up and cooked through, about 20 minutes. Flip halfway through cooking. Serve with marinara sauce or other dipping sauce.
Makes 16 tots, each with 20 calories, 1 gram fat, 1 gram protein, 2 grams carbohydrates, 60 mg sodium.