 |
| Squash Season is Coming!!! |
This is admittedly NOT the plant I took my male blossoms from; that plant had a huge headstart, being grown in the high tunnel, however I didn't plan ahead and neglected to photograph it. Them. They're taking over. (I'll insert a picture here at a later date!)
Squash blossoms are an early summer delicacy. I only pick the male blossoms, the ones without the ovary attached (swollen base), because that's what will eventually become your squash. And I only take a few; they're a guilty secret. For this recipe you'll need a simple egg batter (like the one you use for pancakes), a stuffing, some vegetable oil, and some salt.
Open the blossom, then remove the pistol. Or is it the stamen? I don't remember. Remove the phallic polleny thing in the middle. It will be bitter if you don't. Stuff the flower with something you love: crab, shrimp, mushrooms, cheese; I chose fresh mozzarella, because that's what I had. Wrap the blossom around the filling. Really tuck it in.
Heat up your oil and get a plate ready with paper towels to catch the drips. Dip the entire blossom in the batter, and make sure the petals stay around the filling as you rotate it for coverage. I found it easiest to do by hand, but if you grip the open end of the blossom with a pair of tongs, you may be able to finesse it into compliance without messing up your manicure. Having no such manicure, I wasn't terribly concerned about using my hands. Place them in the hot (but not smoking) oil. The stuffed blossoms. Not your hands.
Make sure to turn them as they get brown. Don't fuss with them too much or you'll lose your stuffing. Well, they will...not you.
 |
| These are NOT chicken wings. Meat-free goodness. |
Drain on paper towels or whatever you use for lapping up oil, then salt to taste and enjoy. If you have a favorite dipping sauce, now's the time to break it out. I used harvard beet glaze, because that's what I had. And that was just fine.
Enjoy!
These are two of her Datura paintings; Angels' Trumpet is a Datura.
aka: Jimson Weed. Deadly Beauty
You can read all about it HERE.
I know that this one (below) is mullein. This was one of those "aha" moments , when I read about it in the herbals. I used to play with this plant as a kid. It grew by the railroad tracks across the street from my childhood home. So did chicory. But I didn't know that then.
Mullein, according to "The Herbal Medicine-Maker's Handbook" by James Green, Herbalist, is: "expectorant, an extremely beneficial respiratory remedy that tones the mucous membranes, reduces inflammation, and stimulates fluid production, thus facilitating expectoration." That's the teaser. Buy the book to find out more! Mullein. Who knew? I used to pretend it was a pet bunny. Right now, it feels exactly like a newborn goat kid's ear.
And last, but not least, the ubiquitous garlic mustard. You'll have to research that one yourself. Now that I've found it, I'll never confuse it with ground ivy again. They may look alike, but they FEEL different, and smell different too. I can't wait to try my foraged greens out tonight! What a wonderful time of year!
I'm not sure what they are yet. May apples which have similar leaves have a single white flower, later in their cycle. I'm wondering if they're a wild yellow lupine? I'll check back in a week and see. Does anyone know what they might be (other than wonderful)?
