The garden at La Belle Farm is looking very good now that we're in the full bloom of summer.
We have spinach, leeks, tomatoes, zucchini, Swiss chard, squash and beets.
We would have had brussel sprouts, but our Woodchuck-in-residence decided to dig a tunnel into the garden and then he proceeded to gobble down all our brussel spouts.
Finally, we blocked his passage, and here you can see how our garden grows.
It's small because this is our first year at La Belle Farm.
Oooh La La! Squash Blossoms!
Dr. Thompson (a.k.a. Farmer Bill) makes an Italian-Asian fusion squash blossom recipe.
He stuffs the blossoms with a little mozzarella and just a sliver on anchovy. It gives it a nice salty/savory flavor. Then he dips the flower in beer batter and coat them in tempura flour and the magic begins.
Next, he sauteed the blossoms in olive oil and voila!
Squash blossom surprise!
We dip them in soy sauce and eat them with our fingers. So yummy!
Veuve Cliquot, bien sur!
Have you cooked squash blossoms, mes amies?
I'd love to hear how you prepare them!