I've been cooking up a storm lately. There are fresh veggies everywhere so, I've really wanted to take the time to experiment with seasonal ingredients that are a little less familiar to me.
Steve's friend Julia is a part time farmer. Last night, she and Steve came home with a couple of big bags filled with fruit and veggies they had plucked from the garden earlier in the day. I was most excited to see the plastic tupperware container filled with bright yellow squash blossoms! These blossoms expire quickly so, they need to be eaten soon after they are picked.
By the time I got to them this evening, a few had passed. I ended up with four really good looking ones that I stuffed very carefully with feta, hot pepper, salt and pepper.
I made a beer batter to dip them in and then fried them up. They were melt-in-your-mouth delicious! The cheese inside cooked nicely and there was the slightest bit of heat from the hot pepper. Once they were finished frying, I drizzled some honey overtop. The beer batter was so light and crispy. Yum. Fingers crossed that I can find more...
After I tasted the squash blossoms, I still had plenty of the cheese filling and beer batter left. I decided to experiment with some red and green tomatoes. I fried them up too! It wasn't he healthiest of meals but, it sure was tasty.
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