March came in wildly this year. Not so much like a lion, more like a polar bear. We’ve had such a mild winter it was a bit of a shock to get hit with some ground-covering snow Tuesday night and into Wednesday. Okay, I guess technically that was still February, but the snow stuck aroundContinue reading “About the Banner”
My parents came for lunch yesterday, and I thought I'd make something kind of light and summery and from the garden to go with the last of the pulled pork and shredded chicken from Friday and a fruit salad of watermelon, blueberries and kiwi.
I still had some homemade goat cheese, and we had a freshly-picked zucchini, and some squash blossoms. We also had home-grown garlic and oregano. Add a bit of leftover marinara sauce, some flour, egg, and bread crumbs, and ta-da! Stuffed squash blossoms.
The same afternoon I made focaccia, I also made stuffed, fried squash blossoms.
It was a Friday, and at the farmers' market that morning there was a new (to me) farm in attendance selling lettuces and cabbage and squash – and they had big bags of squash blossoms. So, of course, I bought some.