Corn, Zucchini and Chickpea Fritters

Our first dinner in the empty nest. We dropped our youngest off at college, which to our delight is a mere two hours drive north along the lovely Taconic Parkway. To say the campus is bucolic is an understatement, with the Catskill mountains on the horizon, and a lovely little town just a short ride away.  This was a happy day for us all, the culmination of an amazing summer for the entire family. She’s launched and we’re so happy for her. (And can’t wait to come back up to visit on parent’s weekend…) After settling her in, we explore the area, following dead end roads like fingers that end at the Hudson River. We stop at an amazing little farm stand, where we find fresh corn and heirloom tomatoes. A little further down the road, the guy who owns the pastry shoppe is selling huge zucchini from his garden at a little table out front of his shoppe. Of course we have to buy one. At home later that evening, we find a recipe to combine our farm finds, and eat delicious vegetable fritters al fresco on one of the warmer days of this unseasonably cool summer, sitting on the terrace at the table which until now was too small for a family dinner. Now with just the two of us, it’s just the right size. We share a beer and talk about the future.  Yes we miss the kids, but then we think of each of them – one settling in at her new college, the other launching a theater career (and a play opening!) in our hometown. We are just so happy for them...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Vegetarian chickpea corn fritters summer vegetable dinner vegetarian dinner zucchini Source Type: blogs