I’m grateful for the astonishing bounty of my garden! I’m grateful for the water, the soil, the raised beds, the seeds and sets, the years of learning, adapting to, and exploring the infinite lessons of gardening, the main one of which is making friends with impermanence. I’m grateful for squash blossom time! The first blooms of many squash are all male flowers, which are expendable, and it’s even beneficial to harvest them until some female, fruit-making flowers arrive. Can’t let ’em go to waste! This morning’s harvest included four big squash blossoms, three winter and one zucchini.
Experimenting, I stuffed each of them with a piece of Laughing Cow cheese, and a plug of homemade pesto, twisted them shut, and refrigerated them until happy hour.The right tools for the job: I rolled them in a simple batter of egg and cream, then dredged them in flour, followed by breadcrumbs, and set them in hot olive oil……turning on all sides until they were crisp: so simple, so delicious!Took them out onto the patio at dusk, where I enjoyed them in twilight silence, broken only by a few nighthawk swoops, some crickets, and four or five phoebes flying around the roof. Grateful for fried squash blossoms on a perfect evening with wild companions.
Looks delicious Rita – I love Squash blossoms too ♥️🌼