Greek Leek Patties
added 05/02/08
makes about 12 patties
2 pounds leeks
2 large potatoes, peeled and boiled
3 eggs
Salt and pepper to taste
1/2 cup grated Romano cheese
Vegetable oil for frying
Wash the leeks carefully. Dice the white base and part of the green
leaves. Parboil in salted water for 5 minutes. Drain.
Using a potato masher or food processor, mash the potatoes. Add
the leeks, blending them in well. Add the eggs, salt and pepper
to taste, and Romano cheese. Blend well.
Heat some oil in a heavy frying pan. When the oil is sizzling (375º),
drop the leek patties in by tablespoonfuls. Fry until golden brown
on each side. Drain on paper towels.
from The Jewish Holiday Kitchen, by Joan Nathan
Seen the Co-op Cafe Gallery?
The Co-op Café Gallery came into being in 2002 with a whisper rather than a roar. The Co-op’s Lebanon Food Store had just expanded, using a pleasant open area in a retail footprint previously occupied by another business. From the beginning, the new space seemed perfect—except for its empty walls. So to fill those walls, old Co-op banners, posters, and other promotional materials from days gone by were dug out and put up as a temporary solution. The bright light of the space meshed well with the vibrant colors of the graphic design, and the idea of an art gallery was born.
Yankee Farmer's Market Buffalo
If you are looking for a home where the buffalo roam, look to Warner, New Hampshire, where Brian and Kiera Farmer graze a herd of buffalo (bison) in their own back yard.
