Wednesday, March 2, 2011

Squash Fritters

 *In searching to see how much I had talked about something, I came across this draft from last summer that I had never posted (I have sooo many drafts that never make it to here, usually because I get busy and forget).  But thought you might want some inspiration for this coming season!
On Sunday we picked up some squash blossoms attached to mini squash at the market.  But they wilted a bit before we could stuff them and fry them.  So instead, I chopped the mini squash and the blossoms up, added them to a batter of 1 pullet egg, a little bit of flour, salt, garlic powder, and combined well, then dropped into hot oil to fry.  They cooked quickly and made a nice light dinner for us Monday evening. 

I have been posting a lot about food lately.  Since joining the CSA, we have more veggies than I know what to do with (well, I do use them all up!).  Last night I threw in the last of our chicken stock that I had frozen with some cooked beans, carrots, celery, onion, garlic, lettuce, yellow squash, and a can of Muir Glen fire roasted diced tomatoes.  Stirred that all together, seasoned, and it's today's veggie soup with crusty baguette for lunch.

I've been enjoying learning more about vegetables that I had never eaten before.  In truth, I have loved nearly every vegetable I have come across these past few years, even brussels sprouts and collard greens!  So the CSA just adds to my vegetable education.

1 comment:

  1. Sounds yummy! FYI, I mention you (and others)in my latest post. Judging from your "tweets" on your sidebar, you are doing well, and that's good! Bess