August 28, 2010

Stuffed Squash Flowers

The garden is going great.  It provides about a basket a day of a variety of fresh food.  I have lots of herbs drying and really don't have the need to shop for vegetables or herbs right now.  We're only buying fruit at the local produce and farmer's markets and a few things we don't have growing.  I tried to grow some cantaloupe this year and the plants look great, lots of pretty yellow flowers, but so far no fruit. Without a warm spring, most of the plants are producing less and/or later than usual.  I noticed quite a few ears of corn growing and we should have lots of tomatoes ripening soon.

We also have lots of squash flowers and I have heard of them being a great treat to eat but haven't tried them before.  I've read some of the nutritional benefits and they are high in potassium, vitamins B and K, and beta carotene.  Thought I'd try it.  Last weekend my friend and I sauteed some flowers in a little oil and herbs and they were delightful.  Yesterday while in the garden, I picked a variety of squash flowers:  summer, zucchini, spaghetti, crookneck, and pumpkin with the idea of stuffing them with a little cheese and herbs and cooking them. The flowers to use are the male flowers, they grow upright on a stem and don't produce squash.  The female flowers have what looks like a little squash at the base.  You can use those, but that will reduce your squash yield.  Leave a couple male flowers so the female flowers can be pollinated.

I used some herb goat cheese, chevre, and a sliced anaheim pepper, also from the garden.  I scooped the cheese with a little tasting spoon, added a couple small slices of the pepper and made a little ball.  I stuffed this at the bottom of the flower.  I dipped them gently a somewhat thin batter of WW flour and homemade soy milk.  Then I warmed a mixture of sesame and safflower oil in a nonstick pan.  I sliced some garlic cloves and toasted them in the oil with a couple sprigs of rosemary and thyme and removed them when they were crisp and set them aside for garnish. Then I sauteed the flowers in the oil until they were just golden brown.

 I added a little black bean corn salsa and the toasted garlic chips I made earlier and it was a full meal for two. These were so good, this plate didn't make it far.  We just stood here after the photo and had dinner.

No comments:

Post a Comment