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July 13, 2020
Hello Everyone --
I hope you are all staying well!
I'm staying well and sane -- thanks in large part to my garden.
I was picking squash flowers to stuff the other day. Then I remembered that I had read somewhere that squash leaves -- indeed, all parts of the squash plant -- are also edible. So I stuffed some smallish to mid-sized leaves to bake alongside the flowers. They were exceptional and took much more stuffing than a flower does. So much so that the stuffed leaves could be the main course (with a salad or two). I don't know how many leaves I can use for stuffing without hurting the squash plant (and its ability to produce zucchini) but the stuffed leaves are so delicious, I think I'll be finding that out.
I posted the recipe last year but here it is again:
For 1 cup ricotta
1 egg (an Omega-3 egg, of course)
1 tsp flaxseed meal (for added Omega-3s)
salt and pepper to taste
chopped chives to taste (at least a tablespoon).
Stuff the flowers and leaves and lay them in an oiled (canola, of course) baking pan. Drizzle with additional oil (olive and canola) and bake at 450 degrees for 15-16 min. Serve warm. Yum.
July 23, 2020
I am excited to try this! We have been trying for years to grow zucchini at altitude and have not been able to get a mature squash before frost kills the plant. Maybe I’ll just grow the plant for the delicious leaves
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