In the process of launching my cookbook and preparing the Whole Food Kitchen Course, I’ll admit, I got a little side tracked. I wasn’t menu planning. I wasn’t batch cooking. I wasn’t doing any sort of prep work. Instead, I’d hang my head in the fridge at about 4:45 and start crying out to God:
Fresh zucchini is a homestead staple, and we’ve turned this wonderfully crisp, hearty vegetable into a savory, healthy alternative to french fries.
Though in the middle of August when you’re elbow deep in garden produce you may disagree with me, I could easily argue that preserving food is one of the most rewarding experiences one can have. Getting to open up the pantry to jars of canned pears, peaches, pickles, salsa, preserves, and produce is an amazingly