backyard squash, tomato & chive garden

yesterday - james and i got some wood and made a raised

bed for a backyard vegetable garden.

today we went and got the smelly soil and put it

in the bed and then planted two different kinds of tomatoes,

some summer squash and some chives...

here is what the squash blossoms should look

like when summer time come around!

small, delicate, orange blossoms

that will be ready to wash...

or they might look like this on a blue glass plate-

side by side in a neat little row...

then i can make all sorts of delicious plates like this one...

just follow this recipe by Laurel Miller, except for the filling, simply mix cream cheese with a minced garlic clove and some chopped chives and oregano from the garden. also fry several just with the masa harina batter and leave out the cheesy filling. they are delicious and really allow you to appreciate the blossom's subtle flavor.

FRIED SQUASH BLOSSOMS WITH GARLIC-CHEESE FILLING

This recipe is an adaptation from one used at Chez Panisse. The masa harina, available at any grocery store, makes for a more crisp, delicate batter than all-purpose flour or cornmeal.

1/4 cup finely chopped mixed herbs, such as chives, tarragon, or chervil

1 1/2 teaspoons finely minced shallots

12 fresh open squash blossoms

Large pinch salt

2 eggs

1/4 cup milk

1 cup masa harina

Two large pinches salt

Pinch freshly ground white pepper

Vegetable oil

In a small bowl, mix together the herbs, shallot, chvre and salt.

Open up the individual blossoms wide enough to insert a teaspoonful of cheese mixture. Do not overfill or fried blossoms will be soggy. Twist the ends of the blossom together gently.

In a medium bowl, beat 2 eggs together with 1/4 cup milk. In a separate medium bowl, mix together masa harina, salt, and pepper. Dip each blossom into the egg mixture and then roll quickly and evenly in the masa harina mixture, gently shaking off excess. Refrigerate for a few minutes.

Pour 1 inch of oil into a small shallow saucepan or skillet. Heat oil to 350 degrees. Deep-fry the blossoms in batches until they begin to turn light golden brown. Drain on baking rack set over paper towels, and serve immediately.

or you can put some on a pizza -

along with some pine nuts and zucchini or slices of squash!