‘Tis the season of squash–zucchini, yellow, pumpkin. The blossoms burst open every morning, surprising beneath the dark green plates of the light-gathering leaves. I stand at the window with my morning coffee and gaze out at the beautiful golden-orange stars and wonder, “Will I actually get any fruits from these flowers?”
The answer, I am happy to report is “Yes!” In spite of some weird blossom die-off and more than a couple of shriveled, aborted little summer squash that died on the vine, this morning I was pleased to pick not only one, but TWO good-sized summer squash.
They are reclining inside on my windowsill now, keeping my first heirloom Brandywine tomato company. Tonight I will slice them up and sautee them in a little bit of olive oil along with some green garlic from around the crab-apple tree and basil and oregano from the garden.
And look how pretty the eggplant blossoms are. I love the delicate pink-purple color and the shy way the blossoms bend their heads toward the ground, like Victorian young ladies demurely casting their eyes down and waiting for some eligible young scions from good families to ask them to dance.
All is not sweetness and light in the garden today, however. I was disgusted to discover the extra-large “leavings” of some large-breed’s morning constitutional right IN MY GARDEN BOX. The stupid dog must have had to work really hard to balance just so over the corner of that box. I will spare you photo evidence, but I’m considering buying a super-soaker water gun to fill with dye. Red? Green? What do you think would be the most annoying splotch on the backside of a purebred Collie? (I’m pretty sure the neighbor’s male is the culprit).
Anyway, the star of the day is the pumpkin blossom. I’ve been reading about stuffed squash blossoms and thought I might look up a recipe or two. The favorite combination seems to be a soft cheese with herbs for the stuffing, dipping the blossom in egg and beer batter, and frying until golden brown. Click HERE for a recipe from the 99 Cent Chef blog if you also have a bunch of squash blossoms sparkling in the firmament of your summer garden. (Of course, I recommend finding a local source of chevre or some other soft cheese, local eggs, and a good local microbrew for your recipe. It’s also the perfect time of year for a nice basil pesto to go along with the stuffed blossoms.)
And that’s it for today…Outside the Box.