I am the great and powerful oz…who has been too goddamn lazy to update this lovely blog very often. Scarecrow’s gotta help me out with this shit.
A tasting of local fermented vegetables: juniper green cauliflower, garlic dill pickles, caraway green beans, purple carrot gingered spicy sauerkraut, curried golden cauliflower, pickled jalapenos, spicy radishes, traditional caraway sauerkraut.
picklepicklepickles I love pickles!
reblogging this even though heidi will die
What I get when I go to the farmer’s market on sundays.
You haven’t lived until you’ve carried a celery stalk home that is the size of a small house plant.
This picture depicts a cake that is not actually made of asparagus. I’m not sure which is more exciting, asparagus-cake or cake-asparagus. I am satisfied regardless.
Asparagus cake: awesome either way.
These beauties are showing up again in my grocery stores.
My hands will be ruby-tinted until January.
Verdict: Not too shabby. I wish zucchinis didn’t hold so much water in them though. They are the camel of vegetables.
Zucchini dishes we have made this summer:
- zucchini bread
- zucchini parmesan
- pasta primavera
- zucchini fritters
- roasted zucchini sticks
If anyone has any suggestions for zucchini dishes, I would like to hear them. In case you couldn’t tell, I’m getting kind of tired of them and our farm has been giving us pounds of them every week.