- Green Beans
- Pepper Medley
- Baby Salad Mix
- Watercress Box
- Poultry Herb Blend
- Squash Blossoms
2015 CSA Summer July 25
More of those delicious green beans this week as well as a clamshell of the tender baby salad mix, which is a nice turn in the time of the season when greens and lettuces are being replanted. They are traditionally a spring and fall crop, preferring cooler temperatures. We recommend that these clamshells of greens not be washed, as they are considered ready to eat. Although being paired with hot food or used in a recipe is certainly a welcome venture into flavor, these greens are exceptionally nutritious and beneficial when enjoyed in their freshest and raw state. Squash Blossoms are so versatile:
Fried: From Mexico to Italy, frying is one of the most popular ways to prepare squash blossoms. Simply batter and fry them or stuff them first. Cheeses (ricotta, fresh mozzarella, goat cheese) and herbs (basil, thyme, and parsley) make good fillings. Try adding lemon zest to the cheese or season the crispy fried blossoms with a squeeze of lemon juice and sprinkling of coarse salt.
• Recipe inspiration: Fried Squash Blossoms, from The Kitchen
Baked: If deep frying turns you off, or you just want to try something different, you could stuff the blossoms with cheese – savory or sweet – and then bake them in the oven. Steaming is another healthy option.
• Recipe inspiration: Waldy Malouf’s Baked Squash Blossoms with Ricotta and Honey, from New York magazine
Pasta: We sometimes gently tear or make a chiffonade of squash blossoms to serve over pasta, risotto, or salad. The blossoms can also be cooked into a pasta sauce. This is one of our favorite recipes.
• Recipe inspiration: Pappardelle with Zucchini Blossom Sauce, from Orangette
Quesadilla: Squash blossoms are abundant in Mexico, where they are known as flores de calabaza. There’s something very satisfying about the combination of the mildly sweet, squash-y blossoms with creamy cheese.
• Recipe inspiration: Squash Blossom Quesadillas, from Homesick Texan
Soup: How about a fresh, summery soup with squash blossoms, zucchini, and corn?
• Recipe inspiration: Golden Squash Blossom Crema, from Rick Bayless