Tag Archives: squash blossoms

Local Box Meal Plan: August 24-28

In our box this week, we’re getting blueberries from Berry Best, canary melon from Tecalote, basil from Montesino, herbs from Tecalote, limes from G&S Groves, lettuce from Bluebonnet Hydroponics, squash blossoms from Montesino, bell peppers from Tecalote or My Father’s Farm, eggplant from Tecalote, summer squash from Naegelin, baby leeks from Animal Farm, and garlic from Montesino.

We’re traveling to a wedding this weekend, so I’m trying to use up as many of the perishable items quickly.

For the morning before we travel, I’ll make a hearty fritatta with baby leeks, squash blossoms and herbs. I’ll also make grilled veggie sandwiches (made with grilled eggplant, summer squash, and bell peppers) spread with basil pesto to take on the plane.

When we get back, I’ll use the canary melon and limes to make agua fresca (probably add some ginger to cut through the sweetness) and a blueberry clafoutis.

In my neverending quest to cook lettuce, I found this recipe for lettuce soup. Seems a bit strange, but looks easy and tasty. Seems pretty healthy also!

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Goat Cheese-Stuffed Fried Squash Blossoms

[Printable Recipe]

Squash blossoms are a rare luxury at farmstands or farmer’s markets. When they came in our Greenling box this week, I was so pleasantly surprised by the novelty of such a rare find and at how fresh they were. I was planning to make stir-fry for dinner, so I borrowed some of those flavors to stuff the squash blossoms with somewhat non-traditional flavors.

Keep in mind that when cooking with squash blossoms, you’ll want to rinse them, then slice them open vertically down one side of the flower and remove any insects that may be lurking in there (we had a few!). You’ll also want to remove the stamen. Slicing them makes it much easier to stuff the blossoms with cheese.

Adjust the quantities below as appropriate for as many squash blossoms you have. I got 1 large and 4 smaller squash blossoms in my Greenling box, which yielded 3 stuffed and fried blossoms, since I overlapped the smaller ones to create a bigger squash blossom.

Ingredients:

  • 3 large squash blossoms
  • 1/3 c. softened goat cheese (this should be adjusted according to how many squash blossoms you have. I stuffed each blossom with ~2 Tbsp. cheese filling)
  • 2 green onions, sliced thinly
  • 1 garlic clove, minced finely
  • 1/2″ ginger, grated
  • Pinch of salt and a few grinds of pepper
  • 1/2 c. flour seasoned with a bit of salt and pepper
  • 1 egg, beaten
  • 1 c. breadcrumbs
  • 1 Tbsp. canola oil

Directions:

  • Clean and prepare the squash blossoms.
  • Combine the goat cheese, green onions, garlic, ginger, salt and pepper in a small bowl.
  • With the squash blossom sliced open, add a dollop of cheese filling to the center of the blossom. Fold the sides of the squash blossom around the filling to close it. Repeat until all squash blossoms have been filled.
  • Freeze the squash blossoms for ~10 minutes to firm up before frying them.
  • After 10 minutes of freezing, dredge the squash blossoms first in flour, then egg, then breadcrumbs. I wanted a thick breading, so after dredging the blossom in the breadcrumbs, I repeated the egg and breadcrumb step for a second coat.
  • Heat the oil over high heat in a large skillet, then fry the breaded squash blossoms until browned on all sides (only took ~2 minutes total). Drain the excess oil on a paper towel and serve immediately.


The crust was quite crunchy.


And the hot cheese oozed out of the blossom when I bit into it.

Verdict:
Granted, when you fry anything, it’s bound to be good, but these were fantastic! I really liked the flavors in the goat cheese and they went well with our accompanying stir-fry. I’d highly recommend double-breading; the crispy, crunchy crust was fantastic and a great difference in texture from the gooey goat cheese.

Local Box Meal Plan: August 17-21

It’s that time of week again! We’ll be getting our Greenling Local Box on Thursday and I’ve got to plan for it.

This week, we’re getting chives (or mint) from Pure Luck, squash blossoms from Montesino, blueberries from Berry Best, pea shoots from Bluebonnet Hydroponics or Bella Verde, a pepper mix from Lundgren, okra or eggplant from Tecalote, squash from Naegelin, peaches from Cooper Orchards, lettuce from Bluebonnet, shallots and elephant garlic from Lundgren, and a Canary melon from Tecalote.

So I’m making:

Breakfast:

  • Melon halves with cottage cheese (don’t knock it until you try it! Cottage cheese is a great source of protein in the early morning and it’s great when paired with a sweet melon like this.)

Side dishes:

And if we get mint instead of chives, I’ll be using that in one of the cocktails I’ll be serving at my friend’s lingerie shower this weekend. Champagne, lychee and bruised mint — yummy!

Have you come up with some creative ways to use your lettuce in recipes? I find myself eating it raw most of the time.