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Subject: Market Farming
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- From: "Liz Pike" <pike AT always-online.com>
- To: "Market Farming" <market-farming AT franklin.oit.unc.edu>
- Subject: Recipe Re: squash blossums
- Date: Thu, 4 May 2000 10:41:57 -0400
This is a recipe I gave out to customers last year for squash blossums. A
customer fave! A french baker who sold at the market, and I would package
this recipe, the blossums, a loaf of his chiabati, and my salad mix together
as an instant supper in a paper bag with handles. We gave out samples of
the recipe & his bread for the first 2 weeks. We sold these until I ran out
blossums! Next year, I plan to plant more. We sold out every week.
Stuffed Squash Blossums
12-15 blossums
1/2 cup toasted walnuts, chopped
1 medium onion, finely chopped, lightly sauteed, preferably in good olive
oil
or~~
1/2 chopped leeks, sauteed as above
1lb ricotta or cottage cheese (drained)
1/2 freshly grated Parmesan or Asiago
salt & pepper to taste
2 TB each fresh basil & parsley minced
2 TB melted butter
Preheat oven 350*. Mix all ingredients except blossums & butter. Carefully
stuff blossums--don't overfill. Drizzle butter over, and bake in preheated
oven for 15 minutes.
Liz Pike
Morningstar Gardens
Pollocksville NC
ICQ 46954468
-
Recipe Re: squash blossums,
Liz Pike, 05/04/2000
- <Possible follow-up(s)>
- Re: Recipe Re: squash blossums, Ava Devenport, 05/04/2000
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