Harvest

Things are gearing up for the big garden harvest already. Within a few weeks, we won't have much time to do anything but harvest, can, pickle, freeze and, of course, eat.

Right now, we're getting the beginning trickles of a few things. Beets, herbs, and a few zucchini. I tried growing both hybrid zucchini, and a french heirloom called Ronde de Nice. The Ronde de Nice is really taking off and creating fruit much earlier than it's hybrid brother. Here's a shot of one that I picked this morning.



With our zucchini bounty, and Dan's aversion to it, Ana and I have been gobbling up zucchini pancakes for lunch these days. It's a tasty way to make use of this nummy veggie and Ana loves them dipped in ketchup. I love them dipped in my homemade ketchup, which is unlike store bought. I'll have to post that recipe soon too. It's also good topped with cheese, yogurt and, of course, applesauce. Here's the zucchini pancake receipe:

1/3 c. flour
1 medium zucchini, grated
2 beaten eggs
salt to taste
oil for frying

Mix all ingredients, except the oil. Der.
Heat up the oil in a large skillet (iron or what have you)
pour about 1/2 cup of batter for each cake and fry on both sides until golden brown.

Oh, hurt me.

And, for a slightly different flavor, you can add a few chopped scallions and a Tablespoon of fresh mint. Our pasture has Wild Mountain Mint, which is also a native prairie grass. So, we've been availing ourselves of that resource. But whatever mint you have, it makes this simple dish even more satisfying.