Well, I've been out in the garden early this morning, while it is still a cool 81 degrees. Believe me it WILL get hotter today. But the heat doesn't seem to affect my squash, as we are still getting plenty for us to eat fresh. In addition to eating the squash we like to eat the blossoms. I picked the blossoms this morning, and the bees were flying everywhere. Bees are a good thing.
Here is the recipe I use.
Fried Squash Blossoms
Pick your blossoms in the morning
Wash and pull out the green stamens from the center
Soak in water and check for little critters hiding anywhere (today I found a ladybug and took her back outside)
Shake dry but leave the blossoms a bit moist
2 shrimp, minced, per blossom
1 clove ,minced
dash salt, dash sugar
Stuff blossom with mixture.
Heat oil to medium and after dusting lightly with flour add blossoms to oil
(They will close up in the heated oil)
When shrimp is pink they are done, about 3 minutes
Drain and serve right away.
You can also saute them in olive oil with some minced garlic. Pick them with the tiny squash still attached... and serve with rice and a fish sauce.
Recently I found another good way to fix them...Stuff them with ricotta and basil (1 T cheese and 1-2 chopped basil leaves per blossom) and dust with flour and fry up. Serve on angel hair pasta with a good tomato based sauce.
Oh yes...they are also great in omelets...just leave them whole and put them insde your egg omelet.
Ummmmmm Good !