I get a lot of good ideas from National Public Radio. Back in June I heard on Morning Edition
a story that introduced me to an unusual delicacy that’s very common if you’ve got a family garden and raise squash. My wife Shamane raises all kinds of vegetables on a plot land we rent from the University of Wisconsin, Madison Eagle Heights Community Garden
Through much of the late summer zucchini, pumpkins and acorn squash are throwing off beautiful flowers with each new vegetable gourd. Light and delicate these blossoms can be stuffed and deep fried for a tasty snack or prepared as side dish for an entrée of other garden produce or grilled meat.
Fried stuffed squash blossoms are easy to prepare and you’ll be surprised how these yummy flowers can add a bit of charm to your cooking. This recipe comes from home cooking guide Peggy Trowbridge Filippone
Photos by James Edward Mills
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