The first night, I topped them with a lovely fried egg from Vital Farms. (When I can't get eggs from Ryan, I get Vital Farms eggs from Wheatsville Co-op.) A fried egg is the perfect topping -- the runny yolk soaked into the fritters. Words can't really describe it, honestly.
The zucchini and squash came from my friends Jess and Jeremy. As I am now in the habit of describing my friends as sustainable food archetypes, the term urban homesteaders best applies to Jess and Jeremy. Their pioneering spirit means they'd also be good people to know during the apocalypse.
They plan to eventually run their own farm, but for now, they're managing a hefty backyard garden. Jess has taken to canning and pickling much of her garden produce, so I hope to feature some of her home-made pickles in later posts. In the mean time, I'm happy to put her fresh zucchini to use.