Harvest Season!
Flavors keep on rolling!
Check out the recipe below!
Curious about how the veggie box program works? Check out this page where I explain all about it.
Finally—a break in the heat! After a soggy spring and a July that sizzled, the farm is in full midsummer stride. Tomatoes are coming in strong, cucumbers are crisp, and the fields are full of color, crunch, and possibility.
This week’s recipe is my take on a vegetarian crab cake—no crab, no problem. It’s all about texture and seasoning, and zucchini plays the starring role alongside Stock+Spice’s Great Bay blend. Sear it up, top it with a spicy garlic aioli, and boom—you’ve got something that’ll steal the show at any summer table.
This Week’s Veggie/Goldi Box: Broccoli, mini lettuce heads, tomatoes, yellow snap beans, garlic, cucumbers, zucchini, jalapeño pepper, and onion.
This Week’s Spice from Stock+Spice: Great Bay Blend
Josh’s Noshes
Zucchini “Crabless” Cakes with Spicy Garlic Aioli
No crab, no problem!
Check out this short video of how this dish is made!
Spice Profile: allspice, ancho chiles, bay leaves, black pepper, cayenne, celery seed, cinnamon, cloves, cumin, dulse, garlic, ginger, mustard, onion, paprika, salt
This week’s recipe takes summer zucchini and transforms it into golden, flavor-packed cakes that hit all the right notes—crisp, savory, and just the right amount of heat. Think crab cakes without the crab but all the comfort.
For the Cakes:
Grate about 4½ cups zucchini (1–2 medium zucchini) and toss with 1 to 1½ tsp salt. Let sit in a colander for 5–10 minutes, then press out as much liquid as you can—really give it a good squeeze. In a large mixing bowl, combine:
The drained zucchini
1 small onion, finely diced
1½-ish cups breadcrumbs
3 eggs
2 tsp Great Bay Spice Blend (the whole Stock+Spice packet)
Mix well until you have a thick, scoopable batter.
For the Spicy Garlic Aioli:
In a food processor or blender, combine:
1 garlic clove
1 seeded jalapeño, chopped
2 tsp mustard
3 Tbsp plain Greek yogurt
2–3 tsp lime juice
Salt to taste
Blend until smooth and creamy. Taste and adjust heat or acidity as you like.
To Cook:
Heat 3–4 Tbsp canola oil (or other high-heat oil) in a large skillet over medium heat. Using your hands, form palm-sized patties and carefully lay them in the hot oil. Fry for 3–4 minutes per side, until golden and crisp. Work in batches if needed. Transfer finished cakes to a cooling rack or paper towels.
Serve warm with a dollop of that spicy garlic aioli on top. A squeeze of fresh lime never hurts, either. These are great as a main course, tucked into a bun, or served up with salad for a light summer supper.
