Yesterday Jeff harvested the very first zucchini out of our garden this year. Never before have I felt so impatient for zucchinis to be ready than I have this year. I watched the baby squashes, saying “c’mon babies!” for what seemed like weeks and weeks. We have three varieties this year- green, yellow, and striped. 

This morning Jeff sliced a zucchini, dipped each slice in egg (to make the flour stick), then dipped them in coconut flour (with a touch of curry powder.) Then he fried them in the cast iron pan with some home rendered lard that he had just sauteed onions in. Yum. He sprinkled a little salt on top and likes to add a touch of apple cider vinegar to each one. Double Yum. Bracken approves too. 

Jeff’s got ideas for next time. I can’t wait.

 And speaking of yum, Jeff jarred up four and a half gallons of sauerkraut over the weekend. We had just run out of kraut in the fridge (Attention: Wilson Family Emergency!) and he checked our crock to see if the kraut in there was ready. It was. To perfection. So he peeled a bunch of our homegrown garlic and loaded up each jar with the fresh pressed goodness. We’ve been eating it with every meal.

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