More about sustainable foods + Greek zucchini Cakes!

So yesterday I was talking about how I wanted to buy more foods that were locally grown because  so much food is shipped so far just to get to your grocery store.  Isn’t it funny that once you learn about something for the first time, then you see it all over the place?  I am working on a marketing project for work, and came across a business card for Bon Appetit Management.  (www.bamco.com). After visiting their site, apparently they are into buying foods for their café’s and catering that are within 150 miles of their company. 
From there, I read about www.slowfoodusa.org , which has a local chapter near me www.slowfoodchicago.org .  Basically what Slow Food advocates is raising public awareness, encouraging the enjoyment of foods that are local, seasonal and sustainably grown.  It also advocates caring for the land, and protecting biodiversity for today’s communities as well as for future generations.  They also perform outreach to schools and communities about promoting and protecting fruits, vegetables, grains and cooking traditions at risk of disappearance.  They promote farmers and artisans who grow, produce, market, prepare and serve wholesome food.  I actually e-mailed that chapter because they have volunteer opportunities.  It would be kind of cool to help people with that endeavor!
In keeping with sustainable foods, I found a site called www.sustainabletable.org which has recipes using locally grown foods.  Today’s recipe comes from that site for Greek Zucchini Cakes.  Think of like a potato pancake but made with zucchini.  And, you don’t need a ton of oil for these, they don’t have to be deep fried, just sautéing them so they brown on each side. 
Cook time: 40 min
Ingredients:
1 pound zucchini, grated
1 teaspoon kosher salt or 3/4 teaspoon table salt
3/4 cup crumbled Feta cheese (about 6 ounces)
1 free range large egg, lightly beaten
3 green onions, thinly sliced (about 1/4 cup)
3 tablespoons all-purpose flour
1/4 cup chopped pine nuts
1 tablespoon fresh or 1 teaspoon dried dill
1 1/2 teaspoons fresh or 1/2 teaspoon dried oregano
1 garlic clove, finely chopped
1/4 teaspoon freshly milled black pepper
Olive oil for frying
Directions:
1. Combine the grated zucchini and salt. Set aside for 5 minutes (no more or it will be mush).
2. Rinse in cold water and squeeze dry in a kitchen towel, or press until dry in a strainer or colander.
3. Combine cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper: fold into zucchini.
4. Form into 24 small cakes (about 2 tablespoons of mixture for each).
5. sauté in olive oil, turning once, until browned – about 3 minutes on each side. Serve immediately.
I added a new search feature on the top right hand side where you can search for sustainable foods in your area!  Let’s help the planet!