Monday, July 5, 2010

In Blossom

The photo above is a hot mess, sure, but it illustrates tonight's promising dinner. For a long time I've wanted to cook with squash blossoms, but they're virtually impossible to find at the store, and every year we've grown squash I've been too anxious about our yield to interfere with reproduction and sacrifice any potential squash fruits. Suffice it to say that shouldn't be a problem this year, with dozens of blooms and fruits everywhere and leaves as big as the baby trying to snuff out the poor melons.

In Rome we enjoyed delicious fried blossoms stuffed with cheese at a side-street trattoria, and I'll be riffing on that tonight by filling our sweet-smelling flowers with ricotta, romano, anchovies, and basil before battering and pan-frying them.

Most of that basil became pesto within an hour of being snipped, and the rest will be used for my favorite basil beverage. There will also be juicy local peaches with elderflower and verbena syrup for dessert. The abundance of produce is still a novelty this early in the season, and I'm all a-twitter with recipes. Wonder what my level of enthusiasm will be at the end of August with peppers and tomatoes covering every flat surface in our house. I think I'll still be pretty stoked.

Such a tease, these baby Nyagous are--the tomato equivalent of jailbait.

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