Monday, May 29, 2006

squash blossoms

Being a full-blooded American, I was raised on monster zucchini and summer squash when I was little. Like every gardener in the US, we would grow them a foot or two long, hundreds at a time.

In other places, squash are grown for their delicate, delicious yellow flowers and the tasty little squashes are harvested when a couple inches long. Growing them this way provides more flavorful squashes and an extended harvest months longer than the conventional American way. Being the impatient gardener that I am, this has tremendous appeal to me. We began devouring these gems as soon as we came back from California, May 11.

Most recipes online will tell you to stuff and fry them, although I've never tried that. We briefly shred them and put them in omelettes in the morning, pile them high on pizza (sprinkle the cheese over them), or put them in a pasta dish. I absolutely hate cooked large squashes, but these are slightly sweet and delicious--please trust me!

2 Comments:

Blogger madcapmum said...

Those monster zucchini are a horror. They grow very well up here, and people are always waving them over the fence at you until a person gets a bit furtive about wandering outside during August. I've never grown any squash except pumpkins (same family, right?) because of the room the vines take up, but maybe I'll beg a few little 'uns off my neighbour and give them the taste test.

9:37 AM  
Blogger javaseeker said...

Good luck on getting little 'uns from neighbors, madcapmum. It seems they'd rather throw away bushels later than enjoy them when small. Must be written in the Bible or something--you could be excommunicated for such talk.

10:33 AM  

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