Wearing the Heat Like it was Clothes

Hey There !

Dave from McElhoes Family Farm/Belmont here.

The hot and dry continues. I have watched a few storms to both the south and the north of us, but outside of a brief downpour that washed more driveway down hill but really didn't wet the soil enough, we continue with our fledgling drought.

We are eating out of this new garden, but probably will not be selling much again this year, although for different reasons. Our experiment with minibed gardening seems to be thus far successful. A few beds should probably be watered, but most are thriving despite the neglect they have suffered lately. If you are unfamiliar with minibed gardening, it is an idea by a guy that I think represents the quiet genius of Rural America, Herrick Kimball. I haven't actually met him, though I do order from him, and we have exchanged pleasantries via email. He was the friend of one my friends (who has since passed). He is a tinkerer and entrepreneur with practical takes on everyday problems. I encourage you to take a look at his website PlanetWhizbang.com. He has a number of products and eBooks for sale there, and it is just an interesting place to linger. He also has links there to some of his old blogs, which I have enjoyed for many years. Thoughtful and interesting reading.

After I shared my love of summer squash last week, I received a number of folks offering recipes, and someone even reminded me that is ok to eat some of the male blossoms without affecting the overall production much. There are many fancy recipes for stuffing or over stuffing them, but my favorite way is simple so as to not mask the gentle taste of the flower itself.

Here's how I make Fried Squash Blossoms:

1. Mix more more less equal parts flour with sparkling water or beer, add salt to taste.
2. Put 1/4 inch or so of oil in skillet or fryer, heat it until it looks shimmery. Check oil temp by dropping a bit of batter into it - it should make a lot of bubbles. Don't forget to scoop it out and eat it - chef's privilege!
3. Put a single Mozzarella pearl (or small bit cut off) inside of the blossom.
4. Hold the tip closed, dredge in a bit of dry flour, then dip into batter.
5. Still holding it closed, gently place into oil and fry on medium heat until pale golden brown
6. Quickly drain on a paper towel. They will keep cooking even out of the oil for a few moments, so kinda take a lead on pulling them.
7. Sprinkle with salt, or parm or whatever seasonings you'd like. I just use my homemade garlic powder, but I garlic pretty much everything.

We are still not quite ready to harvest our Old Fashioned Country Chickens. They are almost up to weight, but I reckon another week or so will be better for them. I will send out a notice to our Chicken Club Members first, as soon as I have a date set, since they always have first dibs. I will also let everyone know when the inventory is on the website and open for ordering.

Thanks for Listening!

Dave