Squash Month

Mid-summer always brings about the conversation of what to do with all the squash that's seemingly taking over your summer garden and the stalls at your local farmer's market. Squash grows in abundance and although it's great sauteed in a little olive oil and served with some fresh herbs (especially mint!), it can get a bit tiring.

We're declaring August "squash month" here at Local Pairings and we are going to be sharing our favorite recipes. We'd love to hear yours too...we are always looking for inspiring ideas!

To kick things off, we thought we'd start with squash blossoms. These delicate flowers of the squash plant have a trumpet shape, making them a perfect vessel for filling with all kinds of wonderful cheeses, herbs and other tasty concoctions. They have a slight zucchini flavor and can brighten up any summer meal. In this recipe, there is no stuffing involved. These are simple, flavorful and great as a side dish.

Herb-Fried Squash Blossoms

6-10 squash blossoms (gently cleaned)

1 egg, beaten

4 tbsp bread crumbs, finely crushed

3 tbsp vegetable oil

2 sprigs fresh thyme or oregano, finely chopped

Salt and pepper to taste

Directions:

Place oil in pan over medium heat. Remove stems from flowers and press the center of the flower to flatten. Dip the flower into the egg, followed by bread crumbs mixed with fresh herbs. Fry several flowers at a time until they are golden brown. Remove and place onto paper towels. Sprinkle with salt and pepper and serve.

Recipe by Karen