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Fried Squash Blossoms

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Fried Squash Blossoms

My first attempt but not my last!

Aren’t they beautiful. I may have to plant some squash just so I get some blossoms to fry.

These flowers don’t go in a vase. This past weekend a friend, Kathy and I finally got together for a trip to Houston’s Urban Harvest Farmers Market. We haven’t seen each other for a while but stay in touch through texting. I should be better and try to actually pick up a phone and call than typing into the phone things that sometimes don’t make a bit of sense. I’ve even gotten worst and use the voice activated texting, which believe me, does not come out right sometimes and I’m sure my text leave friends thinking “what in the world is she saying.” We both worked at Williams Sonoma for about six years and shared our love of food while working together so we are never at a loss for something to talk about.

Who doesn’t like farmer’s markets especially when you find a vegetable or product you have not tried before. On this trip it seems like everyone had squash blossoms and they were so beautiful and they were screaming from their cute little ruffled lips to jump into my bag. We also saw some beautiful potato greens (leaves) that a lady told me could be cooked or put into salads. They were very interesting and will be on my list the next time there. I also bought some portabella mushrooms which I used the tiny squash on the end of the squash blossoms as the filling for the Squash Stuffed Mushrooms.

A few graffiti eggplant and some organic ground beef also jumped into my basket while there and I’m sure I can come up with some yummy to do with those also.

So, after a day of looking over freshly grown produce and other products the farmers were selling, lunch was at Tiny Boxwood in Houston. I have never been there and I loved the little place and a bonus was there’s a nursery right next door. As Mr. Rogers use to say, “It was a beautiful day in the neighborhood.”

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