Summertime Snacking

Summertime is great. I always think of it as the season of free food. It's when all of the overly ambitious vegetable gardeners realize that just maybe they went overboard with the tomato and basil plants; that no one can eat that much pesto in a year, let alone a month. You know there's a problem when co-workers hide in the bathroom from that well meaning soul making office rounds with yet another twenty pound bag of zucchini. It's also when you realize that forcing that same, well meaning soul into a ten box purchase of thin mints from your little scout a couple of months ago is about to bite you in the ass.

I, however, have a different approach. I take all that is offered. You've got a river of yellow squash flowing through your yard? Sweet! I'm there. Oh, and by the way, may I snip a few squash blossoms to stuff and deep fry? You're openly inviting the squirrels to eat your mountainous tomato plants? Never fear, I can whip those tomatoes and basil into a tasty tomato sauce that I will can for the winter months. Green beans? Yes, yes and yes. I want it all. And not just for stocking up for when there's snow on the ground, but for snackies now. All it takes is the basics and you can turn all of this:
...into this:

You can use a wide variety of hard or semi-hard cheeses to make the crisps. Lately I've been using UnieKass Parrano Robusto for this recipe and just plain eating but you can certainly use what's most available to you.

ENJOY!