A few days ago, I was browsing around Saveur for some ideas on using up excess zucchini, cucumber, etc from my farm shipment. They have a seasonal produce guide which provides brief descriptions of fruits/vegetables, such as how to pick good ones, typical uses, seasonality, etc.
And lo, I found a solution for not only the zucchini in my refrigerator, but the feta as well. I had purchased the feta a couple weeks ago in bulk from Oasis Food Market to use in a carrot-harissa salad, and did, but had lots of leftovers. So, kolokythokeftedes were made in my kitchen. And I stole the recipe here. I used dried mixed italian herbs and some additional oregano instead of fresh herbs.
I did make a different sauce: yogurt, smoked paprika, dill, salt.
The Ferry Building Farmer’s market was yesterday and I managed to sneak to it at lunchtime; I bought a couple of watermelons (they are delicious this year), basil, the last of the year’s english peas, a grassfed flank steak from Prather Ranch, and zucchini blossoms. A whole box of zucchini blossoms, for $3.
I fried them, but will be posting recipes in the coming days of them stuffed, fried with goat cheese, used in pastas, etc.