Gourmet Magazine had an intriguing recipe this month. I had to try it. We had a successful crop of Butternut squash and the plant had lots of blossoms this month. We had fresh mint I saved and planted by the creek. It was easier than I thought. The flowers are hardy, not dainty. I like the batter, maybe I will use a variation with onion rings. The tomato sauce was good. It was a very unique taste. You will definitely taste the mint. I liked it. Everyone tried at least ONE. And Erman will not touch it! (Nothing new there). I will continue to provide my kids with Guinea pig opportunities.
sQuash bLossoms
1 c. ricotta cheese
1 lg. egg
1/4 c. mint
1/3 c. parmigiana romono
12-16 blossoms
Batter
1/2 c. plus 1 T. flour
1/4 t. salt
3/4 c. club soda or seltzer
1/3 c. parmigiana romano
fry in 1/2 in. vege. oil and season with salt
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