🌿 Grow Green, Clean Smart – It’s National Gardening Week! 🌿

Gardening isn’t just about planting—it’s about cultivating a lifestyle that’s cleaner, greener, and more sustainable. This week, celebrate your love for the soil and your kitchen with Joneca’s garden-to-garbage-disposal solution!

We’re offering 20% off the American Standard Elite Slim-Line® Garbage Disposal to help you manage garden prep waste effortlessly. Whether you’re chopping herbs or peeling veggies, our disposers keep your sink fresh and your routine eco-friendly.

🛍️ Shop the deal now: GARDENWEEK20 Promo – 20% Off Slim-Line® Disposal

From the garden to your kitchen—Joneca has your back every step of the way. 🌱✨

#NationalGardeningWeek #GardenToKitchen #EcoFriendlyHome #FoodWasteSolutions #DisposerDeal #SlimLineDisposal #JonecaPromo #WasteLessLiveMore #GreenLiving #KitchenGoals

🥒 Garden Fresh Zucchini Fritters

Celebrate National Gardening Week with homegrown flavor—and a mess-free kitchen.

Why This Recipe?
Zucchini is one of the easiest and most rewarding veggies to grow. These crispy, savory fritters are a delicious way to showcase the fruits (or veggies!) of your gardening labor. Whether picked from your own patch or the local farmer’s market, this recipe honors the essence of National Gardening Week—fresh, sustainable, and flavorful.

And the best part? All those zucchini ends, onion peels, and herb stems are safely ground away with your Joneca food waste disposer. No smelly trash. No messy compost. Just clean, green convenience.

🥘 Garden Fresh Zucchini Fritters Recipe

Ingredients:

  • 2 medium zucchinis, grated
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped scallions or onions
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh herbs (parsley, dill, or basil)
  • 1/3 cup all-purpose flour
  • 1/4 cup grated Parmesan (optional)
  • 1 egg, beaten
  • Salt & pepper to taste
  • Olive oil for frying

Instructions:

  1. Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess liquid.
  2. In a large bowl, combine zucchini, scallions, garlic, herbs, flour, Parmesan, egg, and seasoning.
  3. Heat olive oil in a skillet over medium heat. Drop spoonfuls of the mixture into the pan and flatten slightly.
  4. Cook until golden brown on both sides, about 3–4 minutes per side.
  5. Serve warm with a dollop of sour cream or Greek yogurt.

Joneca Tip:
All prep scraps from this recipe—zucchini tips, onion skins, herb stems—are easily and hygienically handled by your Joneca food waste disposer. That means less trash, less odor, and more time to enjoy the garden you love.

#GardenWeekRecipe #ZucchiniSeason #GardenToTable #EcoKitchen #WasteLessLiveMore #JonecaCooks #FoodWasteSolutions #KitchenGoals #FreshFromTheGarden #NationalGardeningWeek