Believe it or not, I took my very first trip to the Waldport Farmers Market this past Wednesday, a farmers market that is located less than five minutes from my house and runs every Wednesday from 9 a.m. to 1 p.m. and somehow, after almost two years of living right down the road, I’ve never stopped in. Such a shame that I’ve been missing so many incredible local goods all of this time, because my little hometown farmers market has it going on!

The produce was outstanding. I loaded up on raspberries, plums, strawberries, cauliflower, corn, gigantic onions and, of course, this beautiful zucchini featured in today’s recipe. There are homemade cookies made by the sweetest woman that are absolutely to die for, and even a food truck serving my most favorite meal on the planet, Albacore Fish & Chips.

Aside from good eats, there’s local photography, survival gear, the cutest coastal apparel from PNW Life, beautiful agates and so much more!

So if you’re anywhere near Waldport on Wednesdays, be sure to stop in to the Waldport Farmers Market from 9 a.m. to 1 p.m., located at 160 NW Alder St. You might even see me there because there’s a very good chance I’ll be loading up on farmers market goodies every Wednesday from here on out!

Parmesan Crusted Zucchini Fries

Ingredients:

1 large zucchini or two medium zucchini, sliced into 1/2 inch strips

2 cups panko

2/3 cup Parmesan cheese

1 teaspoon garlic powder

2 teaspoons salt (divided)

2 eggs

1 cup milk

1 cup flour

1 teaspoon pepper

Oil for frying

Directions:

Heat oil to 375 degrees

In three separate bowls: first bowl, mix panko, Parmesan, garlic powder and salt; second bowl, whisk together eggs and milk; third bowl, mix flour, 1 teaspoon, salt, pepper.

Take zucchini strips and dredge them in flour mixture, shaking off access flour. Dip into egg mixture, then into Parmesan mixture. Set aside and repeat with all zucchini.

Fry zucchini for 1-2 minutes, depending on thickness, until golden brown.

Serve with a side of homemade marinara sauce.

Homemade Marinara Sauce

28-ounce can San Marzano tomatoes

1/2 tablespoon olive oil

8-ounce can tomato sauce

4 garlic cloves

3 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon Johnny’s Seasoning Salt

1/4 teaspoon dried oregano

Handful (approximately 1/2 cup) fresh basil, chopped

Directions:

Heat olive oil in a saucepan on medium-low heat. Stir in garlic and sauté for approximately 1-2 minutes.

Add remaining ingredients and simmer for 15-20 minutes.

Simple, quick and so delicious.

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