The New Adventures of Old Zucchini

If you are a Facebook friend or a Twitter follower of mine, you've most likely seen these pictures already (and you're probably the only people who read this blog, so excuse the cross-cross-posting). But I had such fun with the zucchini-squash fritters (recipe from Smitten Kitchen), I figured I should post the pictures here.

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.

Two days later, I heated some up in the toaster oven -- they save and reheat much better than I expected. I topped them with some of Julie's tomatoes, Greek yogurt, and backyard basil.

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.