Just a friendly reminder to let you know that today is the day — not just a perfect time to enjoy a glass of Kendall-Jackson wine — but a day to celebrate that noble green squash. That’s right; it is one of my favorite summer holidays: National Leave A Zucchini On Your Neighbor’s Porch Day.
I wrote about this great event last summer, but I wanted to make sure no one forgot this year. This holiday was created by Tom & Ruth Roy of Wellcat.com and should not be confused with National Zucchini Bread Day which is April 24th.
Like many home gardeners who misjudged the amount of summer squash those 6 plants would produce, this is the perfect time to share your bounty with your neighbor (whether they like it or not). It’s not too late to participate either.
Be it a basket or bag, or that 20 lb. squash that you swear wasn’t there yesterday – giving is easy. Place your vegetables on your neighbor’s porch, ring the doorbell and run. They are sure to appreciate your kind gesture.
And if you’re looking for a new twist on using the squash from your garden – or your new found zucchini riches — try this recipe for stuffed squash blossoms. Since you’ll be using the male blossoms only (they are the ones without the squash forming), you’ll have all the zucchini you need to last the summer.
Stuffed Squash Blossoms Two Ways
Recipe by Robin & Brad Calkins
Chose one or both stuffing recipes for a delicious snack.
For basil and goat cheese stuffing:
- 8 medium sized basil leaves, chopped finely
- 3 oz. crumbled goat cheese
- 1½ tsp. olive oil (as necessary for binding)
- 5 (small to medium) squash blossoms
- Place ingredients in a food processor and mix until smooth. Spoon the mixture into a piping bag (or a Ziploc bag with a small corner cut off). Pipe mixture into blossoms and gently twist ends to close. Chill until ready to deep fry.
For ratatouille stuffing
- 1 red bell pepper
- 6 cremini mushrooms
- 2 squash, cubed
- 4 cloves garlic
- ½ yellow onion
- 2 Tbsp. olive oil
- 2 oz crumbled goat cheese
- 3 oz. cream cheese
- Fresh thyme, chopped
- Fresh tarragon, chopped
- Kosher salt
- Freshly ground black pepper
- 6 (medium to large) squash blossoms
- Chop vegetables into uniform pieces. Sauté vegetables until tender in olive oil. Place sautéed vegetables in food processor and blend with goat cheese and cream cheese until creamy. Season to taste with fresh herbs, salt and pepper.
- Spoon mixture into a piping bag (or a Ziploc with a small corner cut off). Pipe mixture into the zucchini blossoms and gently twist ends to close. Chill stuffed blossoms until ready to deep fry.
For the batter:
- 1 cup flour
- 1½ tsp. kosher salt
- 1 small bottle (8 to 10 oz.) San Pellegrino or other sparkling water
- In a bowl, mix flour and salt. Gradually whisk in sparkling water until batter has the right consistency to provide a thin coating on the blossoms.
To Cook The Stuffed Blossoms
- Fill a heavy skillet with about two inches of oil and heat to 350 degrees.
- Remove the chilled stuffed blossoms from the freezer and dip them in the batter, coating in a thin layer.
- Fry the stuffed blossoms for one minute and thirty seconds to two minutes per side, flipping to cook both sides. Remove from the oil and serve hot.