Thursday, July 18, 2013

More Garden Trophies

The basic concept was to buy 4 tiny zucchini plants for $1.50 at Adams Farms with the hope of garnering a few squash blossoms from our purchase. Another genius idea here at Cafe Drake HRV. The quarter has produced multiple, grand and fanning blossoms. The first-picked were treated traditionally, batter-fried with a light stuffing of whipped goat cheese and capers. Subsequent daily harvests have inspired dishes more outside the box.

Above, 10 or 12 squash blossoms are sauteed with 1 small onion in a couple of tablespoons of olive oil. When just soft, we added 1 cup of white rice and stirred that around for a minute before adding 1 small, diced clove of garlic. A couple of sprigs of summer savory were then tossed into the skillet - thyme or rosemary would be good as well; savory just seems to be our bumper crop this year - along with 2 cups of chicken stock. (Vegetarians and vegans use vegetable broth). All is brought to a boil, the heat reduced to low and the pan covered. After approximately 25 minutes on the lowest flame, the rice should be cooked and all liquid absorbed. Remove from heat, let sit for 10 minutes covered, then gently fluff rice with a fork. Season to taste with salt and black pepper.


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