Squash Blossoms (As featured in Redlands Daily Facts Food Column)

For additional information about squash blossoms, see my food column in Redlands Daily Facts or view www.redlandsdailyfacts.com search "squash blossoms' in search field)

ingredients
12 fresh squash blossoms
Goat Cheese (or sub with ricotta)
Fresh Herbs (thyme, basil, any fresh herb you like)
Olive Oil
Sea Salt

tools
piping bag
sheet pan

Preheat oven 300 F. After selecting herb, cut herb leaves in fine cut, mix in bowl with goat cheese (or ricotta(). Mash herbs into cheese with fork. When herbs are well mixed with cheese, place in piping bag. Pipe with wide tip on bag, into the top of each individual flower. Lightly separate flower pedal opening on each blossom. Place piping bag inside blossom and fill blossom with herb cheese mixture. Lightly touch blossom flower back together to seal cheese interior. Place single layer of flowers on baking sheet, lightly drizzle olive oil on blossoms, then bake Bake in oven just long enough to melt cheese inside blossoms, watch closely. Bake 4-7 min max. Remove flowers serve on platter alone. Or place inside a panini!

Summer Squash: Some of What I've Learned

Both summer and winter quashes are members of the gourd family and are native to the Americas. All summer squashes are similar in flavor. They may be shredded or cut into thin slices and eaten raw, or cooked by sautéing, stir frying, boiling, steaming or broiling. Zucchini and cookneck yellow squash can be cut into length slices, coated with olive oil, balsamic vinegar and sea salt—then grilled. (a personal favorite of mine). Sliced summer squashes can battered and pan-fried or deep fried. All summer squashes can be halved, hollowed out, filled and baked--- or made into soups, stews or, perhaps most notably, ratatouille !

Squash blossoms, particularly those of zucchini, can be sautéed and used in a quesadilla, panini, pasta or soup. They can also be filled with a seasonal cheese, then battered and deep-fried. For the upcoming Redlands Conservancy Parties for the Necklace: Feasting on the Farm, I plan to serve squash blossoms stuffed with goat cheese. Stay tuned for a future recipe and more information about this ideal summertime treat!

Storing: Put summer squashes in a perforated plastic bag and keep in the crisper section of your refrigerator for up to three days. Use squash blossoms, ideally, within 24 hours.