Week 10

Since we are at about half way through the season I want to take a moment acknowledge your support of local agriculture.  Sending us a check in the spring for weekly boxes in the summer that you don't even know the contents of could be a risky move!  We appreciate your faith in us and hope you all are enjoying the program.  Kelly and I feel very thankful to have such support.

Frying squash blossoms isn't the healthiest way to eat them but I do it at least once a summer.  It is a real treat.  Squash blossoms are highly perishable and you will never see them in a store.  If you aren't going to use them tonight lay them between sheets of paper towels and store them in a container in your fridge and plan on using them tomorrow.

Pictured above is the squash blossom quesadilla that I ate the last time I was in Mexico.  In addition to being gorgeous it turned out to be one of the most memorable things I ate that trip.  If you have any interest in making your own blue tortillas the Eastside Co-op has blue masa in the bulk section.  Squash Blossoms also look beautiful on pizza. 

Lettuce
Onions - Sweet and Red
Carrots
Kale or Chard - The reverse of what you had last week.
Onions
Beans
Zucchini
Squash Blossoms - Those of you that don't receive them this week will receive them next week.
Basil
Tomatoes

While double checking the seltzer water and flour ratio on the Internet I discovered a Huffington Post article that has about 15 ideas and pictures for squash blossoms along with photos.  If you need a little inspiration click on the link below. 

Squash Blossom Recipes

One thing they don't mention is that you can put them in any pasta dish that calls for summer squash or zucchini.     

Fried Squash Blossoms

Your oil will need to be heated between 350 degrees and 375 degrees.

Filling

A scant 1/2 cup of cheese -  ricotta, goat cheese or shredded mozzarella or a blend of a couple of the cheeses

Chopped basil

Salt and Pepper

Other things that are good mixed in are chopped sautéed mushrooms, prosuitto, a little mint or parsley.

Mix together.  If you decide to incorporate something that was cooked make sure to cool it before you add it.  Sometimes it helps to put the whole mixture back in the fridge until it stiffens up a bit.

Gently open the blossoms and to check for bugs.  I will try to clean them for you.  Using a small spoon put a bit of filling inside each blossom.  Gently twist shut.  

Batter

1 cup seltzer

1 cup flour

1/2 tsp salt

Mix together.  It is okay if there are a couple lumps.  Dip blossoms in batter using the stem as a handle. Let the excess batter drip off into the bowl and gently place in oil.  Cook until they are just turning golden.  Remove with tongs and drain on paper towels.  I like to serve them with a fresh tomato sauce.  

This is not a good dish to make if you are in a rush.  It can be a bit frustrating because the blossoms are so fragile.  Whatever you decide to do with them I am sure it will be yummy.