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:
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.