09/27/2026
We always say we eat well at Wilding Acres- tonight's supper featured all our own veggies!
Diced onions and freeze dried celery leaves in the bread stuffing for the pork tenderloin( I'm surprised I haven't done this before as my mother often made this growing up in Thompson during the 1960's). Baked potato( this time Red Chieftain)- both Terry and I couldn't finish our potatoes- should have only baked one big one for the two of us- we'll use the leftovers tomorrow). Our first baked acorn squash of the season( used Fallen Leaves maple syrup). And I decided to make zucchini fritters as I had some leftover from prepping trays for the freeze dryer- they turned out great- light and fluffy- now I know the trick for that is baking powder( we'll see how the leftovers taste tomorrow). I looked up a recipe online and pretty well followed it- 4 cups of shredded zucchini( squeeze out extra moisture) , some diced onion add two eggs, I seasoned with a teaspoon of fellow vendor Jake's Makes it Easy Original spice mix , then mic 3/4 cup flour , 1 tsp baking powder and I added some grated Parmesan cheese- and fried up in olive oil and butter- they were very nice and fluffy and tasty. I'm hoping to be able to make these fritters in the winter using my freeze dried shredded zucchini.
