The garden is a riot of vines and flowers these days, with pumpkins and squashes having long given up any semblance of order, and growing anywhere they feel like. I have to step carefully just to enter, and I’ve lost track of what might be under the endless squash vines.
Tomatoes, tomatillos, cucumbers and peppers still ripen, but the end is near for them and I think I pulled the last zucchini this morning.
The basil has died completely, and the last batch of pesto made it to the freezer. I still have preserving to do – tomatoes, salsa verde, and grape jam, but soon enough that will be the end of the line, and all there will be left is to harvest squashes. In addition to our ever-prolific (also delicious) Rouge Vif d’Etampes pumpkins, the spaghetti squashes are rampant this year. Stuffed spaghetti squash is a winter favorite for Eli and I, healthy comfort food at it’s best.
The days are still warm now, but it starts to get chilly overnight, enough that fewer windows are open.
Eli and I took the RV out for one last trip, our last of the year to do some hiking and just to spend some time togeher.
Despite the wonderful September weather, we have a lot to do at home, so our tiny house on wheels needs to be put away. We had some water issues in it with all the rain, so Eli started on the renovations to it we would have done anyway, although maybe not so soon. He transformed the dining nook, which turns into a spare bed. I’m fortunate to have a house that is permeated with art, which is in turn inspired by the gardens I work so hard on. A photograph of one of our Mexican Torch Sunflowers became the painted art that we eat at while we camp.
Final bits of home study paperwork have surfaced for the adoption, testing our patience with the Backyard Ultramarathon-meets-Alice in Wonderland’s Caucus Race style process. But we’re almost there, and it’s just a bit more to go.
I haven’t done as much canning and preserving this year as last. It’s been a less-than-ideal year for tomatoes, and we haven’t dried or preserved really any. But we’re in good shape generally, and our lives are still filled with the bounty of the season
Soon enough we’ll begin to stockpile winter vegetables and cooking will focus on soups, stews and fire up the woodstove on chilly evenings.
The last few zucchinis helped me perfect my zucchini fritter recipe. For some reason I got obsessed with the idea that I could make a perfect zucchini fritter, and went through multiple large zucchinis in service to the idea. After multiple challenges where the flavor was perfect but the fritters fell apart every single time, I finally realized that pan frying was just not going to work, so I baked them on high heat instead.
And then they just worked.
Healthy Zucchini Fritters
1 large zucchini
1 medium onion
1 tsp salt
2/3 cup almond flour
1/2 cup parmesan cheese
1/2 tsp garlic powder
Shred the zucchini and the onion in a food processor. Place in a colander over a bowl and mix in the salt. Let sit for at least 30 minutes to drain water out of the zucchini.
Rinse the zucchini and onion mixture and let drain for a few minutes. Then squeeze the mixture to remove as much water as possible.
Add the remaining ingredients and stir. Preheat oven to 425, and line 2 baking sheets with foil. Drop on sheet and flatten, then bake for 20-25 minutes, flipping them once carefully. Serve with any number of dipping sauces – applesauce, sriracha mayonnaise, or honey mustard.
The fritters will keep for up to a week in the refrigerator, but should be reheated in an air fryer or the oven.