Sunday Summer Breakfast

Bubba and I try our hardest on Sundays to slow things down a bit. We run mell pell through the week trying to keep up with work, farm, CSA, animals, laundry, meals, etc. so when Sunday finally rolls around, we do our best to observe the day of rest.

That doesn’t mean that we just sleep in and forget the chores, but our morning routine looks a little different. We may in fact sleep in, UNTIL 7AM (and then we feel like we’ve missed the first half of the day). We don’t tap our foot at the coffee pot perking away, but instead wait patiently and even enjoy the first half cup before we head for the door. We take our time feeding the animals, watering the garden and spend a few moments standing in the field enjoying the scenery and sounds of the morning. We try and handle the chores and duties that just can’t wait for the day and return home for a more generous breakfast than we usually afford ourselves during the week.

So this last Sunday, like most- I return home in hopes that I’ll have some great inspiration for breakfast makings. This last week’s inspiration came from the pile of zucchini I had just picked from the garden and the basket of eggs that just were collected from the chicken coop.

Zucchini Pancakes: I know these aren’t revolutionary and we have all found ways to utilize the mass of zucchini that has taken up residence in our kitchens this summer. Nevertheless- we still enjoyed a slower Sunday morning breakfast using this prolific summer squash.

One medium zucchini- approx 1lb, shredded on the box grater

1/4 cup flour

2 eggs

1/2 cup cheddar cheese

Salt and fresh black ground pepper to taste

Mix all of the above together well. I don’t bother to wring out the zucchini because I wanted to be able to use the liquid in it for the batter, rather than adding back a dairy component. The mixture will be very much like pancake batter, just with stringy green flecks and the cheese. Simply drop on a moderately hot pan greased with either olive oil or butter and cook like pancakes. Serve with sour cream, salsa or fresh chopped tomatoes and parsley. Highly recommend pairing with a spicy Bloody Mary if you have the option to do so.