Sunday: RAIN: make tortillas: pick squash
Monday: RAIN: make quesadillas: pick squash
(got a lot else done, but it’s boring)
Tuesday: all 100 tomato plants mulched (the San Marzanos) or staked and suckered (everything else): pick squash
Wednesday: set rest of gourds: set Basil: pick squash & squash blossoms
Thursday: Colleen here: worm goats, trim hooves, haul manure, weed squash, set more Basil: pick squash & blossoms
Friday: Market prep

Remember that at 6 AM and PM every day, there’s milking too.

The secret to those cute Baby Squash that sell out by 9:30 every Saturday, is to grow 9 or 10 different varieties, pick them tiny, rinse, trim the prickly stems which damage the skin, and get’em in the cooler! The secret to Squash Blossoms is to pick them fully developed, the evening before they bloom. That way they stay crisp, and you won’t trap any unwary little bees.

Whattaya do with’em? Here (or stop by Market for recipes)

Fritters: Use tempura batter mix, or make a batter with ½ cup cake flour, 1 tbsp rice flour, ¼ tsp salt and one beaten egg. Works best if you remove the stamen from each blossom with a small scissors first. Dip in batter till covered, allow excess to drain, fry in deep fat till light golden brown.
Fillings: Mousse of seafood: cooked rice, chives or scallions: fresh mozzarella: finely chopped, cooked seasoned zucchini & potatoes. Fill blossoms, steam and serve with a colorful sauce: sorrel, parsley, marinara, pesto, red or yellow pepper.
Quiche, omelet, fritatta, risotto, pilaf or sopa seca: use four blossoms to each egg, or each quarter cup of uncooked rice. Remove stem & stamen, split blossom lengthwise several times and chop very fine. Add to recipe with any cooked vegetables.
Shredded blossoms add bright color to any clear soup.

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