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Meg and Paul have turned a small strip of dirt along side their driveway and planter on wheels into an impressive vegetable garden. The rolling bed lives in the driveway, and can be moved to allow the car to come and go from the garage, making the most of the only sunny patch of their yard. After seeing their thriving summer squash plants two weeks ago, I sent them a link this roundup of squash blossom recipes.

Paul wrote back:

Paul Wed, Jul 1, 2009 at 2:39 PM
To: kate
I really want to eat some blossoms, but I am reluctant to pick them.  Can I assume that if a blossom has opened and will soon wilt, if there is no sign of fruit, I can pick it.  I don’t want to pick blossoms that might yield fruit.  It seems that the blossoms that are going to yield fruit show it in the stem even before the blossom is full size.
Please advise.

Wed, Jul 1, 2009 at 2:45 PM
To: Paul
i think that in a few weeks you’re going to be up to your eyeballs in giant zucchini and you’re going to wish you had sacrificed a few for their blossoms. pick the blossoms! it’s worth it.

Paul Wed, Jul 1, 2009 at 3:44 PM
To: Kate
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I was pleased to get this report back from Paul yesterday:

Thu, Jul 2, 2009 at 12:24 PM
To: kate
The first two pictures are fried blossoms.  The others are just random from our garden.  They were tasty.  I thought they would be tangy or sour, but the were very mellow.  Tasted a lot like zucchini itself.  The key is to lightly batter them.  Thanks for the recipe.
deadstick 007

deadstick 008


1 thought on “Blossoms

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