Heirloom Summer Squash

Finally, squash season arrived at Heart & Sole Gardens and it is a labor of love to harvest tiny squash while still blooming, small ones perfect for steaming, medium ones for frying, grilling or stuffing and those huge ones?  The ones that cleverly hide from view until suddenly appearing, rivaling the size of Little League baseball bats?  Why, those make delicious bread!  My blueberries should be ripe in a few weeks and I can not wait to try a recipe for zucchini blueberry bread posted at 
The Olive and the Sea 

Heirloom squash. The small thing in the center is a female stamen

As a grower, I can not take credit for this season's squash crop.  Because we left the last huge fruit in the field last summer, those cucurbits dried, broke open with the spring tilling and planted themselves.  Heirloom seeds are pretty crafty when it comes to perpetuating a life cycle.  Along with squash, okra, peas, beans, corn and lots of leafy greens popped up in the field.  Although some of those plants did not survive, due to our crop rotation plan, Richard, who can operate that six-foot tiller unlike anyone else I know, wiggled the tractor through several areas and saved the squash.  Our rewards are straightneck, crookneck, zucchini, patty pan and a cross variety that developed when I planted several varieties together a few years ago and then saved seeds.  Talk about "free" food!
 

Volunteer squash plants

If you have never eaten a squash blossom, raw, grilled or fried, vow to do so this summer and you will regret all those years you missed one of the season's special treats.  Harvest baby squash while blossoms are fresh and attached and remove the inner stamen from the bloom.  Carefully fill the blossom about halfway with fresh chevre, either plain or flavored with fresh herbs, and twist the ends of the blossom to close.  At this point, you have a choice.  Either eat the squash raw or cook it.  Brush a light coating of olive oil over the squash and grill over charcoal until the squash is heated, but still crunchy.  Alternatively, place the stuffed squash in a bowl of buttermilk and allow to rest for about 30 minutes.  Remove squash from buttermilk and gently shake with some seasoned flour or seafood breader mix, then fry in hot oil until golden.  
 

Visit seedtales for this stuffed squash recipe, topped with fried blossoms

Enjoy squash season and for more of Heart & Sole's free food crop story, along with some delicious recipes, be sure to read the blog at Seedtales