July 20th, 2008 at 11:36 am
Posted By: gardenguru
Posted in: Growing Flowers,Growing Vegetables,Recipes

My friend Jenny, who is a talented cook, wanted to try a few dishes with squash blossoms. They are so fragile that I picked them just before I drove up the mountain to her house.

Above are blossoms from the Cornell’s Delicata, and more from the Magda squash.

Jenny washed them, and removed the stamens.

Next she dipped them a batter that had four whites and one whole egg. Mixed in the eggs were:

1 1/2 teaspoons Creole Seasoning

2 Tablespoons granulated garlic

1 1/2 T onion powder

1 t sea salt

1 1/2 T Adobo Seasoning

1 T pepper

The next step was a shake in Italian bread crumbs.

Then they were sauted in olive oil.

We couldn’t wait to taste them, so at this point we did. They were scrumptious!

Jenny made scrambled eggs with the leftover batter, which were also very tasty.

We had more than we could eat for lunch. It was great fun trying a new recipe with a friend.

What made it even better was she did all the cooking and I just took pictures!

This blossom added color, taste and texture to the first “all my garden” salad. The Cucino cucumber and the Salad Red onions are the perfect size for one salad.

1 Comment
  1. I am truly enjoying all your wonderful pictures, comments and experiences you continually post on your site. I am especially excited about planting blueberry bushes next year and hope to hear the ground guake as more and more blueberries erupt for our enjoyment!

    I now have the confidence to try my hand at gardening and keeping you posted on my results..

    Comment by wannabegardner — July 23, 2008 @ 8:26 pm

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