Fried up the first batch of squash blossoms last evening, along with a few sage leaves. In addition to being tasty, the sage leaves are good for checking the temperature of the oil (if, like me, you’re too lazy to dig out a thermometer). We fried some of the blossoms plain, and some stuffed with ricotta/Parmesan/mint. As we nibbled them and sipped wine, we reviewed the list of other suggested fillings that some of you had offered and planned for the next round. With fourteen zucchini plants in the garden, I don’t think it’ll be very long.
Another hot day out, time for round 2. Watering the garden and picking a few things for this evening’s meal.