
A tomato and bacon jam is easy to make and makes a nicely contrasting accompaniment to fritters.
Photo by Cynthia Hochswender
Two days ago I put my apron on again, after a month of ignoring it. It’s not that I hadn’t cooked; it’s more that I’d done it in a somnolent state, not really paying close enough attention to realize I needed protective gear.
The garden is a harsh mistress and doesn’t really care what else is happening in your life. The zucchini need to be picked when they’re ready, before they grow large enough to be baseball bats. The tomatoes will explode if you ignore them. The corn will only show up on tables at the farm markets for a few short precious weeks.
And so it’s time to pay attention, and to collect all those ingredients and return to the kitchen and to life.
This recipe for fritters is unremarkable, you can find similar sets of instructions in any cookbook and of course online.
What’s different is the quantity. Like many people in the world (old and young), I am now cooking for just a single person: myself. Most recipes serve at least four, so this is an exercise in finding foods that are happy if you give them all your attention and cook just a small portion.
Usually, to be honest, I don’t measure much, especially with a homespun recipe like this. But I knew I would be sharing this recipe — if not the finished dish — with you readers, so … I measured. You’re welcome. But feel free to monkey around with the quantities. Want more green? Use more zucchini and less potato. Hate the potato thing? Leave the potatoes out. Cooking for 10? Just multiply the quantities. It will all be OK.
For a person dining alone, this is a filling meal and the perfect companion to a tomato salad. Or you can sautée some diced onions and add some cherry tomatoes, then cook it all down over low heat into a jam. Add garlic and diced peppers if you like more heat.
To create the julienne sticks of zucchini and potato, I used a mandoline, which seems like a fussy luxury until you have to make zucchini julienne sticks or until you want to make super thin cucumber or potato slices.
I bought mine on Amazon.com; it is called the PL8 Gourmet Slicer and you can buy one for $43. I store it in its box, which is about 15 inches long by 5 inches wide and 4 inches deep (small and easy to tuck into a corner of the pantry).
Be sure to use the safety accessory; the blades are extremely sharp.
Zucchini Fritters
Enough for one serving
One ear of corn, 1 cup of julienned Yukon Gold potato (lightly packed), 1 cup of julienned zucchini, 2 eggs, 1/8 cup sour cream, 1/2 cup all purpose flour, 1/2 cup chopped basil, 1/4 cup chopped scallions, 8 cracks of fresh black pepper, 2 teaspoons of coarse kosher salt, 1 teaspoon of curry powder
This recipe assumes that you have cooked corn left over from yesterday’s dinner or lunch. Scrape the kernels off the ear.
Julienne the potato (you’ll want about half of a large Yukon Gold) and the zucchini (about a third of a big old baseball bat). Blanche the potatoes in boiling water for about 5 minutes (if this seems too hard, just leave the potatoes out).
In a medium bowl, beat together the two eggs and the sour cream. Add the flour and beat it in until you have a fairly smooth batter.
Drop the julienned veggies into the batter and add in the basil and scallion (about one long scallion stalk — I usually just cut them into small bite-sized pieces with a clean pair of kitchen scissors; so much easier than chopping with a knife). Add the pepper, salt and curry powder and stir it all up.
Heat up a griddle or cast iron pan — although really a nonstick pan will work fine, too, since you will be cooking this over low to medium-low heat. If these were regular breakfast pancakes, you’d cook them faster and over higher heat. But you want the zucchini to cook, so … use low to medium-low heat.
I like to use butter with my fritters, but you can use whatever you like, including nothing if you’re working with a nonstick pan.
When the griddle is hot, scoop a large spoonful of vegetable-filled batter onto the hot surface and pat it down so it’s somewhat flat. You’ll want to cook each side for about 3 to 5 minutes.
You can eat them as I do, standing over the sink with my fingers. Or you can serve them on plates with tomato jam, or a white dairy such as sour cream, creme fraiche or Greek yogurt. Sprinkle more herbs on top. Do whatever you want. This one’s for you.
With robust voter turnout throughout the region, proposed 2025-26 education budgets passed handily, along with their additional propositions, in the polling held on Tuesday, May 20.
By a margin of 173 to 103, voters approved the 2025-26 budget totaling $28,665,850, an increase of 5.96% over the current year. After expected revenues are factored in, the amount to be raised by local taxes is $19,403,307, a 5.27% increase over the current year.
Also approved by a margin of 185 to 92 was a vehicle purchase proposal totaling $249,190 to cover the cost of acquiring one 65-passenger school bus and two Chrysler Voyager vehicles to serve the students’ transportation needs.
Two School Board candidates seeking re-election were unopposed. Nichole Reyes received 260 votes and Anthony Robustelli, 234.
“Thanks to the community for supporting our children’s programs,” commented School Superintendent Raymond Castellani, immediately after the vote count was announced. “Thank you to the voters,” he added. “It makes the work so gratifying when you have the support of the voters.”
By a margin of 816 to 331, voters approved the proposed school budget for 2025-26. The budget totals $35,649,651, a 3.1% increase of $1,074,576over the current year. Of the total, the amount to be raised by taxes after expected revenues are deducted, is $27,782,136, a 2.61% increase over the current year.
Extensive repairs and renovations to maintain and improve the middle school and high school at a projected cost of $37,381,383, defined as Proposition 2, passed by a margin of 748 to 399.
Proposition 3 to cover upgrades to the elementary schools at a cost of $1,883,099, passed by a vote of 706 to 439.
“With these results we will be able to ensure the safe and health upkeep of our facilities as we plan for the future of our district,” said Superintendent Caroline Hernandez-Pidala, commenting on the vote. She went on to thank the voters for having come out to vote.
Hernandez Pidala also thanked the students and constituents who helped share information within the community about their schools’ needs and the importance of voting.
Unopposed candidates for re-election for three-year terms as members of the school board were Dena Ghobashy and Jennifer Carnecchia. Voters also approved the election of Perry Hartswick, seeking to continue his service as Board President.
By a margin of 294 to 102, voters turned out to approve the proposed school budget totaling $38,712,336, a 2.71% increase of $1,022,592. The amount to be raised by taxes is $27,885,802, an increase of 3.2% over the current year.
A proposition that will create a Capital Reserve Fund to aid with future expenditures passed by a vote of 309 to 87, and another proposition to purchase two new 71-passenger school buses and an eight-passenger Chevy Suburban passed by a vote of 284 to 110.
Total cost for the two buses and the van is estimated at $396,369. The proposition also added $118,911 in anticipated tariff costs. The proposition costs are to be supported by the Bus Purchase Reserve Fund that had been approved by voters in 2022.
Re-elected to serve three-year terms on the school board were Fred “Chip” Couse with 333 votes and Amie Fredericks with 330 votes. There were 16 write-in votes.
“We greatly appreciate the support of our community and are looking forward to a successful 2025-26 school year,” said Superintendent Dr. Brian Timm, commenting on the positive vote result.
A traditional Memorial Day observance to honor the fallen was held Fountain Square on Monday, May 26. The ceremony included an Honor Guard from the Wassaic Fire Company standing by the Veterans’ Memorial Wall.
AMENIA — The community gathered at Fountain Square under sunny skies on Monday, May 26, for a Memorial Day ceremony to honor the fallen who bravely served their country. Remembrances, tributes, prayers and music combined to create the fitting annual tribute.
An Honor Guard from VFW Post #5444 of Dover Plains presented the colors at the start of the ceremony that began promptly at 11 a.m. with a welcome from VFW Commander Nick Woodard to the more than 100 who had gathered.
“Aware of the dangers but responding to the call of duty,” Woodard spoke of those who bravely served and ultimately sacrificed their lives. On behalf of those gathered, he extended deepest respects and “the highest tribute we can offer.”
VFW Post Chaplain Rick Butler offered a prayer asking for help in supporting families of those who gave their lives for their country.
“How far back are the losses,” said Town Supervisor Leo Blackman, reflecting on the losses over centuries of battle. He spoke of the ongoing historical society project to erect signs at each local historic cemetery where Revolutionary War veterans are buried.
The ceremony included donation of a defibrillator by former local Fire Chief Bob Boyles to VFW Post #5444, Auxiliary President Charlene Mayville.
Closing prayer was offered by Fr. Andrew O’Connor of Immaculate Conception Church who read Psalm 127.
In closing the ceremony, Commander Woodard thanked all who contributed to the ceremony, including the local fire departments, the Honor Guard of the Wassaic Fire Company, the Community Enhancement Committee for Fountain Square floral planting, Vicki Doyle, Leo Blackman and the Honor Guard and Auxiliary of Post #5444.
Jay Dacey of the United Kingdom’s Channel 4 took an unexpected detour to the Village of Millerton on Friday, May 23 to capture footage of a rural American town.
The stop was one of the last on a 10-day trip to the United States to film a piece on American politics.
Other filming locations included Washington, D.C., New Haven, and Shelter Island in eastern New York.
Red, white and blue Memorial Day planting by Townscape’s volunteers ahead of Memorial Day ceremonies.
The Townscape team was out in force in time for Memorial Day in its 25th year of flower planting.
Planting were place throughout the village, and they can be found at the War Memorial in Veterans Park, in the boxes and planters on the bridge on Main Street, and at the Rail Trail crossing. As always, Tracy Hanselman and Jim Lambertson gave Townscape assistance with their expert horticultural direction, and they will maintain and water the plants throughout the season.
This year, Paley’s Farm Market has supplied Townscape’s colorful assortment of flowers: red and white geraniums, blue salvia, Dusty Miller, yellow petunias and many others.
Over the summer, Townscape will be hosting a Raffle Tent on Saturdays at the Millerton Farmers’ Market on Dutchess Avenue from 10 a.m. – 2 p.m. Raffle tickets (5 for $20) to help raise funds - not only for flowers, but also for Townscape’s many other community beautification initiatives such as tree plantings, holiday lights, benches, park tables and chairs.
Townscape volunteers Catherine Fenn,left, Teri Goetz, center, and Claire Goodman,withstood the cool temperatureson W ednesday, May 21, in Millerton as they placed planters along Main Street in advance of Memorial Day activities.Photo by John Coston
Village Trustees hear call to adopt law to limit local cooperation with ICE