Finding My Way Back to the Kitchen

A tomato and bacon jam is easy to make and makes a nicely contrasting accompaniment to fritters.
Photo by Cynthia Hochswender
Two days ago I put my apron on again, after a month of ignoring it. It’s not that I hadn’t cooked; it’s more that I’d done it in a somnolent state, not really paying close enough attention to realize I needed protective gear.
The garden is a harsh mistress and doesn’t really care what else is happening in your life. The zucchini need to be picked when they’re ready, before they grow large enough to be baseball bats. The tomatoes will explode if you ignore them. The corn will only show up on tables at the farm markets for a few short precious weeks.
And so it’s time to pay attention, and to collect all those ingredients and return to the kitchen and to life.
This recipe for fritters is unremarkable, you can find similar sets of instructions in any cookbook and of course online.
What’s different is the quantity. Like many people in the world (old and young), I am now cooking for just a single person: myself. Most recipes serve at least four, so this is an exercise in finding foods that are happy if you give them all your attention and cook just a small portion.
Usually, to be honest, I don’t measure much, especially with a homespun recipe like this. But I knew I would be sharing this recipe — if not the finished dish — with you readers, so … I measured. You’re welcome. But feel free to monkey around with the quantities. Want more green? Use more zucchini and less potato. Hate the potato thing? Leave the potatoes out. Cooking for 10? Just multiply the quantities. It will all be OK.
For a person dining alone, this is a filling meal and the perfect companion to a tomato salad. Or you can sautée some diced onions and add some cherry tomatoes, then cook it all down over low heat into a jam. Add garlic and diced peppers if you like more heat.
To create the julienne sticks of zucchini and potato, I used a mandoline, which seems like a fussy luxury until you have to make zucchini julienne sticks or until you want to make super thin cucumber or potato slices.
I bought mine on Amazon.com; it is called the PL8 Gourmet Slicer and you can buy one for $43. I store it in its box, which is about 15 inches long by 5 inches wide and 4 inches deep (small and easy to tuck into a corner of the pantry).
Be sure to use the safety accessory; the blades are extremely sharp.
Zucchini Fritters
Enough for one serving
One ear of corn, 1 cup of julienned Yukon Gold potato (lightly packed), 1 cup of julienned zucchini, 2 eggs, 1/8 cup sour cream, 1/2 cup all purpose flour, 1/2 cup chopped basil, 1/4 cup chopped scallions, 8 cracks of fresh black pepper, 2 teaspoons of coarse kosher salt, 1 teaspoon of curry powder
This recipe assumes that you have cooked corn left over from yesterday’s dinner or lunch. Scrape the kernels off the ear.
Julienne the potato (you’ll want about half of a large Yukon Gold) and the zucchini (about a third of a big old baseball bat). Blanche the potatoes in boiling water for about 5 minutes (if this seems too hard, just leave the potatoes out).
In a medium bowl, beat together the two eggs and the sour cream. Add the flour and beat it in until you have a fairly smooth batter.
Drop the julienned veggies into the batter and add in the basil and scallion (about one long scallion stalk — I usually just cut them into small bite-sized pieces with a clean pair of kitchen scissors; so much easier than chopping with a knife). Add the pepper, salt and curry powder and stir it all up.
Heat up a griddle or cast iron pan — although really a nonstick pan will work fine, too, since you will be cooking this over low to medium-low heat. If these were regular breakfast pancakes, you’d cook them faster and over higher heat. But you want the zucchini to cook, so … use low to medium-low heat.
I like to use butter with my fritters, but you can use whatever you like, including nothing if you’re working with a nonstick pan.
When the griddle is hot, scoop a large spoonful of vegetable-filled batter onto the hot surface and pat it down so it’s somewhat flat. You’ll want to cook each side for about 3 to 5 minutes.
You can eat them as I do, standing over the sink with my fingers. Or you can serve them on plates with tomato jam, or a white dairy such as sour cream, creme fraiche or Greek yogurt. Sprinkle more herbs on top. Do whatever you want. This one’s for you.
Aerial view of The Shed at Tanglewood in Lenox, Mass.
Now is the perfect time to plan ahead for symphonic music this summer at Tanglewood in Lenox, Massachusetts. Here are a few highlights from the classical programming.
Saturday, July 5: Shed Opening Night at 8 p.m. Andris Nelsons conducts the Boston Symphony Orchestra as Daniil Trifonov plays piano in an All-Rachmaninoff program. The Piano Concerto No. 3 was completed in 1909 and was written specifically to be debuted in the composer’s American tour, at another time of unrest and upheaval in Russia. Trifonev is well-equipped to take on what is considered among the most technically difficult piano pieces. This program also includes Symphonic Dances, a work encapsulating many ideas and much nostalgia.
On Sunday, July 6 at 2:30 p.m., the next master pianist, Yefim Bronfman, joins Andris Nelsons as he conducts the BSO in the Shed. Bronfman features in an All-Beethoven program. Hear the Leonore Overture No. 2 followed by the Piano Concerto No. 3, a deeply expressive work that highlights the lively interplay between the BSO strings, winds, and Bronfman’s piano. After intermission, experience the epic Symphony No. 5.
On Saturday, July 12 at 8 p.m. in the Shed, the Boston Symphony Orchestra and Andris Nelsons join pianist Seong-Jin Cho in celebrating the 150th birth year of Maurice Ravel. Expressive, sincere, and wonderful, Cho’s playing is bound to create a rich evening of music that includes “Prelude to The Afternoon of a Faun” (Debussy), “Piano Concerto in G” (Ravel), “Piano Concerto for the Left Hand” (Ravel), and “La Mer” (Debussy).
On Sunday, July 13 at 2:30 p.m. in the Shed, the Boston Symphony Orchestra and Finnish conductor Esa-Pekka Salonen will be a superb combination, along with the energetic young Finnish violinist Pekka Kuusisto. Kuusisto comes from distinguished musical lineage, and he’s equally captivating whether performing classical works or masterfully weaving Northern European folk melodies. The program includes “Tumblebird Contrails” (Gabriella Smith), “Violin Concerto” (Sibelius), and “Symphony No. 5” (Sibelius).
On Saturday, July 19 at 8 p.m. in the Shed, the Boston Symphony Orchestra and Andris Nelsons present the Piccini’s “Tosca,” with special guest singers Kristine Opolais, Seok Jong Baek, Bryn Terfel, Patrick Carfizzi and the entire Tanglewood Festival Chorus, with James Burton conducting. Expect an unforgettable evening in the Shed, with beauty and brilliance at full volume—star power layered on star power.
Beginning Thursday, July 24 at 8 p.m. in Ozawa Hall, the TMC Festival of Contemporary Music kicks off with Ortiz and the Mexican Tradition. This year’s festival runs through Monday, July 28 and features music of Mexican music educator and composer Gabriela Ortiz Torres, Carnegie Hall’s composer in residence for the 2025 season. This superb Festival within a Festival is a proverbial “Box of Chocolates”, where you never quite know what flavor is in the middle until you bite.
On Friday, July 25at 8 p.m. in the Shed, the Boston Symphony Orchestra and Andris Nelsons welcome Spanish-born violinist María Dueñas. At a mere 18 years old, Dueñas has already won the 2021 Menuhin Competition, including the audience award. The BBC also named her as its “New Generation Artist 2021-2023.” This program includes “Air,” from Orchestral Suite No. 3 (J.S. Bach), and “Adagio from Symphony No. 10” (Mahler) before Mendelssohn’s “Violin Concerto”,“Calm Sea”, and “Prosperous Voyage.”
On Sunday, July 27 at 2:30 p.m. in the Shed, the Boston Symphony Orchestra and Andris Nelsons welcome pianist Lang Lang.Lang Lang is squarely in the 100% not to be missed category, and this afternoon the audience will be indulged with “La Calaca” (Gabriela Ortiz) for string orchestra, Piano Concerto No. 2 (Saint-Saëna), and Beethoven’s “Symphony No. 6, Pastoral.”
On Saturday, August 16 at 8 p.m. in the Shed, the Boston Symphony Orchestra join with German conductor and concert pianist Anna Handler and young Italian-German-American violinist Augustin Hadelich to present the Brahms’s “Tragic Overture,” “Symphony No. 4” (Schumann), andTchaikovsky’s Violin Concerto. The constellation this evening looks to become especially bright, colorful, and passionate. Plan to come early and stay late.
On Sunday, August 17 at 2:30 p.m. in the Shed, the Boston Symphony Orchestra welcomes conductor Dima Slobodeniouk, who was born in Moscow and settled in Finland.Pianist Jean-Yves Thibaudet is another musician not to miss; every appearance is fresh and lively. This program includes “Threnody (In Memory of Jan Sibelius)” by William Grant Still, “Piano Concerto No. 2” (Liszt), “Valse triste” (Sibelius), and “Symphony No. 3.” (Sibelius).
The 2025 Tanglewood season promises to be another exciting one. A quick note: the BSO has faced issues with ticket resellers posing as official sources and charging inflated prices. To avoid this, be sure to purchase tickets in advance only through bso.org.
SHARON — James H. Fox, resident of Sharon, passed away on May 30, 2025, at Vassar Brothers Hospital.
Born in New York, New York, to Herbert Fox and Margaret Moser, James grew up in Hastings-on-Hudson, New York. He spent his summers in Gaylordsville, Connecticut, where he developed a deep connection to the community.
James attended Millbrook School, Ripon College, and the Culinary Institute of America in New Haven, Connecticut.
He proudly served in the Navy and his dedication to his craft led him to later own several restaurants, including the renowned Fox & Fox in Gaylordsville, and most recently, Panini Cafe in Kent. He went on to become a staple at the Cornwall Farmer’s Market, known for his delicious soups.
James lived in Sharon, for 20 years, where he cherished the serenity tending to the gardens and property. Perpetually in motion, he filled his days with gardening, tending his property, and engaging in hobbies such as collecting model cars, woodworking, and perfecting his culinary creations.He never hesitated to take on a new project, no matter the scope.Not many 82-year-olds can say they fully remodeled a bathroom single handedly.After a full day of work, one of his greatest joys was relaxing at the end of the day in front of the fireplace.
James is survived by his constant companion of 22 years, Kathie Dolan; his two sons; Adam Fox of Montpelier, Vermont and Emmett Fox of Bethlehem, Pennsylvania; his brother, Tom Fox of Phoenix, Arizona; his brother-in-law, Gary Sarachan of St. Louis; and several nieces, including Sydney Fox Sarachan of St. Louis, Carrie Fox of Phoenix, and Amanda Fox of Columbus, Ohio. He also leaves behind his grandson, Aidan Fox of New Hampshire, extended family, Erin Dolan, Megan Mollica, Rory Dolan, his dog, Django, and his cat, William.
James will be deeply missed by all who knew him. His unique sense of humor and culinary excellence will live on in the hearts of his family and friends.
The Kenny Funeral Home has care of arrangements.
All services are private.
FALLS VILLAGE — Richard Stone of Main Street passed away June 25, 2025, at Charlotte Hungerford Hospital in Torrington.
Born Feb. 12, 1942, in Ossining, New York, Richard was son of the late Howard Stone and Victoria (Smith) Stone.
He attended public schools in Ossining and then studied architecture at Rensselaer Polytechnic Institute in Troy, New York. After graduation he became a licensed architect.
Richard admired contemporary architecture by Corbusier, Philip Johnson, and Louis Kahn, but also many earlier and folk designs. His projects included re-erecting, at the Peabody Essex Museum in Salem, Massachusetts, the 18th century Chinese house “Yin Yu Tang”, and also restoration of the historic Delaware & Hudson office building in Albany, New York. Broad cultural interests led him to travel around the world, but especially in Caribbean lands and Latin America.
Long a resident of Falls Village, Richard had a concern for the built environment surrounding him. More importantly, he cherished neighbors, church, and friends near and far.
Richard is survived by his three brothers; Thomas of Peabody, Massachusetts, William of Canaan, New Hampshire, and Kenneth of Medford, Massachusetts, their wives, and many nieces, nephews, and step siblings.
A service will be held at Trinity Episcopal Church, 484 Lime Rock Road, Lakeville, Connecticut, on Thursday, July 31, at 11:30 a.m.
The Kenny Funeral Home has care of arrangements.