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The BoldHeartMama desires to enjoy living out the choices that she’s made for herself and for her family. She is a relentless learner: curious, inquisitive, and open to the possibilities of her life and of the human condition. She understands that there isn't one right way—she asks questions that dig deeper to make sense of it all and to find her own path.

She pays attention to and nurtures whatever it is she really cares about, letting go of the rest (for now) knowing she can't do and be everything all at once. She embraces her imperfections in favor of "good enough"—her imperfect self, her imperfect home, her imperfect mothering, her imperfect desires—and she never stops evolving as a woman and mother. She is a BoldHeart, authentic and true to herself.

The BoldHeartMama knows there is only this one life and she's all in. She is present and engaged and making things happen. Her intuition is her guide. She seeks to be inspired and relies on her creativity and her resourcefulness to solve the big and little challenges that she and her family face together as they navigate their relationships and their world.

The BoldHeartMama is willing to take calculated risks to make her biggest dreams come true. She is living out her BoldHeart in the moment, making small moves and taking little steps that add up, and she's cultivating a good life for herself and her family in the process. Read More!

Wednesday, June 22, 2011

Squash

The garden is full now with vines, and flowers. Yesterday I discovered beneath all the foliage two small bell peppers. The zucchini, cucumber, and melons aren't bearing fruit yet, but I guess they have the entire summer to do their work.

Our latest harvest resulted in four perfect yellow squash.


I've never eaten fried squash blossoms, but since we have a surplus, I thought I'd find out for myself why they are considered a delicacy and make squash blossoms stuffed with ricotta. I learned the difference between male and female flowers and picked about 10 male blossoms (on second thought, I hope I left enough to pollinate the rest of the females!). The blossoms were open in the morning--that's the time of day when they get pollinated—but closed by the time I picked them in the afternoon. The petals are thin and gauzy, and tear easily. They would have been easier to stuff if I had picked them earlier in the day but, in hindsight, I probably preserved the next harvest by allowing time for the bees to do their thing with the pollen.

We ate the blossoms and tomato sauce over rice, with a side of sauteed squash. The tomatoes paired well with the cheese. It felt good to make a meal out of our own garden.




The blossoms were so delicate and so so delicious. I mean, they were amazing. The mint mixed into the ricotta was perfection and deep frying each blossom was just the thing. Since I later realized that this dish is meant for zucchini blossoms, not yellow squash blossoms, we'll no doubt be making it again soon. I'm already looking forward to it.

What's your favorite Summer recipe?

3 comments :

  1. I love Alice Water's vegetable cook book as it is arranged by vegetable. Amazing recipes and art work as well!

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  2. Your description and photos made my mouth water. I'm starving now. LOL! We love to cut zucchini and summer squash into spears, paint with a little olive oil, salt & Pepper, and then just toss them on the grill. We do the same with tomatoes cut in half. Both are quick and delicious sides to any summer meal :)

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  3. Squash blossoms,very nice, and unique. Our garden should yield lots of tomatoes and peppers. I plan to stuff peppers with cheeses and roast them on the BBQ (Hot appetizers) made using a gadget from Williams & Sonoma, a gift from my children. Ain't life sweet!

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