Fried Squash Blossoms anyone?

[Guest guest]

Check out our new home page photograph of the delicious and nutritious FRIED

SQUASH BLOSSOMS from the garden and kitchen of TF restauranteur JOHN MYSER. He

raised the squash from seeds I gave him from the incredible UKRAINIAN WINTER

SQUASH that we learned about from master gardener and squash-meister DAVE

MASTERS who farms and raises produce for the TC area in the area around s

Falls. Ever since learning from Dave, I've been curating and growing these

heirloom squash for many years and they continue to fascinate me. If you buy one

squash you will have about 200 seeds for next year. Clean them, spread them in

the sun on newspapers and keep them in a jar.

Myser's huge backyard garden, just a few feet from the beautiful Prior

Lake, is a cornucopia of beauty and joy. He's done his soil homework, corrected

the soil and has studied long and hard to put nutrient density into his produce.

These squash are so prolific that one could almost eat fried squash blossoms

every day during most of the summer and still have a full bounty of fruit at the

end.

He picked a couple dozen of the 6 " blossoms, stuffed them full of raw goat

cheese (cream cheese will work too), then rolled them in an egg batter loaded

with fresh herbs snipped from the garden, then in flour, and then fried them

lightly in Lucky Pig white lard. I'll twist 's arm and have him post his

special recipe on our FILES recipe site. Wait until you try 'em!

Will Winter