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 at About.com
Photos by
James Edward Mills
Evonne Blythers is an avid outdoorswoman. After a lifetime of recreation for her personal enjoyment she now helps others in her community experience nature in comfort and safety. Blythers is the director of the volunteer outdoor outreach organization “Keeping It Wild” in Atlanta, Georgia. She’s also a finalist for the Cox Conserves Heroes program in recognition for her work promoting diversity in the environmental protection movement.
In this interview Blythers shares her story.
~ Evonne is a finalist for Atlanta's 2009 Cox Conserves Heroes program. The finalist with the most votes receives $5K to donate to their environmental nonprofit of choice. Please vote for Evonnne Blythers at http://tinyurl.com/l3p534 ~ voting ends August 31.
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