Having a vegetable garden has been such a joy to me!   I know I’ve said it a few times before, but it’s worth repeating.  The weekly harvest of tomatoes, zucchinis, peppers, string beans, and radishes has really inspired me to cook in a way I’ve never done before.  Take the zucchini, for example.  It is actually one of the few vegetables I don’t dislike, but I usually only ate it breaded and fried, with gobs of ranch dressing.  The very fact that, in the last week, I’ve made zucchini muffins, zucchini chips (ok, this is not a surprise to anyone who knows my penchant for fried stuff dipped in fat), and now, zucchini fritters, is a testament to the power of home grown vegetables and organic gardening.
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