Fried Squash Blossoms and Cleaning of Fridge

Before leaving for the long weekend, we realized that we have a fridge FULL of greens from the garden.  Since we hate to see things go to waste, we spent an hour cooking up a bunch of stuff, including:

  • goat cheese stuffed squash blossoms (recipe below)
  • huge salad
  • garlic scape pesto
  • broccoli stem refrigerator pickles
  • rainbow chard and tatsoi raw salad (take a big bunch of chard or kale, chop very finely and add liberal amounts of lemon juice and olive oil, some salt and pepper and grated Pecorino or Parmesan cheese – breadcrumbs are also great if you have them)
  • collards and cabbage (cooked one onion in a bit of olive oil until softened and added a lot of water and a bunch of leftover white wine from a dinner party; added the collards, salt and some cajun seasoning) – hopefully this will later make be a part of this recipe)

Goat Cheese Stuffed Squash Blossoms

Ingredients:

  • 4  squash blossoms
  • 1 ounce softened goat cheese
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup flour
  • lots of freshly ground pepper
  • 1/2 teaspoon of salt
  • vegetable oil

To Do:

  1. Clean the squash blossoms well and dry.
  2. Mix the egg and milk together in a small bowl.  In a shallow bowl, mix together the flour, salt and pepper.
  3. Heat up a few tablespoons of oil in a small frying pan.
  4. Carefully stuff the inner cavity of the squash blossom with goat cheese.
  5. Dredge the squash blossom through the egg mixture and then through the flour mixture.  Place in the sizzling oil (carefully!) and repeat with the other blossoms.
  6. Turn the blossoms over and fry till all sides are golden brown and crispy.
  7. Place on a plate covered with a clean towel (or paper towels) and blot.
  8. SERVE!

We also spent another $7.44 at the Coop and Pioneer getting rolls, eggs, pickles (impulse buy), cajun seasoning, some day old bagels (4 pumpernickel) and an avocado.  We have $3.50 left for the week, but we’re outta here!


3 Comments on “Fried Squash Blossoms and Cleaning of Fridge”

  1. Daisy Mae says:

    I’m curious about the broccoli stem refrigerator pickles. The only time I use the stems is when I make cream of broccoli soup. Otherwise, they make compost.

  2. tinaspins says:

    Daisy Mae, I initially got this idea from a NYT’s article (http://www.nytimes.com/2009/02/03/health/nutrition/03recipehealth.html). This time, I just took some stems – from a neighbor’s donation of garden broccoli – cleaned, peeled, salted and chopped them, stuck ’em in a jar and poured over some homemade brine (http://www.foodinjars.com/2009/05/13/pickled-carrots-and-a-quick-brine-recipe/). The NYT’s recipe is REALLY good, but you really have to eat them within a couple of days. Since we’re not here, I wanted to make something that would last longer.

  3. Smita says:

    You guys are my heros – very creative! Loved the greens ideas and can’t wait to try them.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s