The squashes (squashi? squash?) are in full flower. A quick and delicious appetizer? Squash blossoms. Also, you look very impressive when you make them. Enjoy with some crisp white wine, outside in your garden oasis.
Loaded Squash Blossoms, Ready to be Fried
Collect fresh garden herbs (summer savory, marjoram and thyme, e.g.). Mix herbs, chopped garlic, S&P, and goat cheese in a bowl with your freshly washed paws. Harvest tight flowers. Best collected when it’s cooler in the evening. Roll the goat cheese mixture like playdough, into a little goat cheese log. Gently pry open the flower, slide the goat cheese log in, and then seal the flower.
Frying Blossoms
Heat a coating of olive oil in a frying pan to medium high. Layer in the blossoms, let them fry for about 2 minutes. Once you see the choose easing a bit, flip them so they brown on the other side. Cook for another 30 seconds to a minute, and ready to serve.
All those innocent flowers lined up on the chopping block. Mon Dieu!
You’re funny, Ruthie!
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