Sunday, September 28, 2008

Stuffed Squash Blossoms.

I had been wanting to make some of these tasty treats for the longest of times. So, when the squash blossoms began to outnumber the actual squash, I picked off the male blossoms and followed my instincts about a recipe. I'm not much one to follow recipes, and had a vague memory of the how to on this here's what I came up with.

Fried Squash Blossoms With Chevre, Chives, and basil.

Six to ten freshly picked and massively washed squash blossoms. (ants. Ick.)
Let the blossoms drain for a long while before stuffing.
Prepare a mixture of about a cup of soft chevre cheese, 2-3 tbs. of chopped basil. A half cut of chopped chives, and salt/pepper to taste. Mush it about in a bowl. Then transfer to a small zip-loc baggie.
Cut the tip off the baggie and carefully use it to pipe the chevre into the blossoms. 'Bout a tablespoon each, depending on the size of your blossoms.
Next, beat one egg and dredge the stuffed blossoms through the egg, then through a cup of mixed Italian bread crumbs, and flour.
Heat about 6 tbs. of olive oil in a non stick skillet and carefully lay the blossoms into the oil when it's hot. Let them cook till brown, then flip them...cook again 'till brown.

I can almost guarantee that you will not be able to stop eating these.

Grow bag tomato experiment

Last year I took on the upside down tomato challenge.  And those tomatoes grew most wonderfully.  Indeed, two of them survived winter, and are again producing tomatoes.
This year, I decided to try grow bags in order to cram more produce into a small spot.  The results?  Wonderful.....  Next year, I intend to let the soil in my yard rest for the year...and grow bags will replace the ground planted tommies.  Each tomato grow bag can be totally monitored in terms of soil ph or levels of magnesium.  So simple.  The hardest work I've done on these was the painful filling of the bags.  I'm just really not that coordinated.