Zucchini, eggs and flour

Todd is my new Veggielution hero. Not only did he bring the compost pile back to steaming life, but he lavishes us with homemade food. Today he brought two kinds of bread (plus cheese and butter to eat them with) a zucchini spoonbread, and the means to make stuffed, fried zucchini blossoms. I had prepared for zucchini pancakes, so it was a squash-o-rama at lunch time.

Aren’t they pretty? This is the kind of dish that is perfect for eating at the farm, in that these blossoms fade so quickly once picked. It’s not so perfect for cooking at the farm, since the blossoms must be rather fussily stuffed, fried in an appreciable depth of hot oil, and then eaten immediately. We managed.

Since my dish wasn’t as long-cooking as the usual tomatoe-y stew I’ve been making, I actually did some farm work, pulling up weeds in the pepper row in the acre.

Here is the innocent pepper plant, menaced by the approaching hordes. There is nothing like bending over in the hot sun, pulling up stubborn mallow plants whose roots break off, to make you appreciate not only the people who do this all day, every day, for not much pay, but also the impetus for Roundup-Ready seeds (if not the technology itself.) Farming is hard work. I also think about Paul, Miranda and Brian, working by themselves at Fat Cabbage Farm. We are blessed by our volunteers at Veggielution.