Join us for great food and discussion with authors John Ivanko and Lisa Kivirist.  They'll be discussing their latest book, "Farmstead Chef".  From breakfasts to desserts, the book showcases the creative and budget-friendly side to eating lower on the food chain while taking responsibility for the food we put into our bodies. 

Zucchini Feta Pancakes (from "Farmstead Chef" by Lisa Kivirist and John Ivanko

The savory flavor combo of zucchini and Feta results in a pancake that helps us fly through the zucchini with gusto.  The light flavor of the squash is accented by the richness of farm-fresh eggs and brininess of the cheese.  This recipe works best with tender and succulent young summer squash or zucchini.

Ingredients:
4 eggs, separated
4 c. fresh zucchini (or any summer squash), shredded
1 c. Feta cheese, finely crumbled (about 1 lb.)
½ c. green onions or chives, finely chopped
1 T. fresh mint (or 1 t. dried)
½ t. salt
½ c. flour
Canola oil for frying

Directions:
•  In a large bowl, combine egg yolks, zucchini, Feta cheese, onions, mint, salt and flour.  Mix well.
•  Beat egg whites until stiff.  Fold into batter mixture.
•  Heat oil until very hot in a 6-inch skillet; we sometimes use an 
electric fry pan so we can fit more pancakes at once.  Drop about 1/8 cup batter for each pancake.  Cook on both sides until browned and  crisp.
•  Serve immediately and garnish with edible flowers such as 
nasturtiums or a sprinkle of bee balm flower petals.

Yield:  5 servings.