My most sincere apologies for leaving you alone for several days with nothing but images of slimy gastropod romance. They were definitely not the theme of our weekend — and, hopefully, not of yours.
The last several days in the life of feral garden have been dominated by an abundance of tomatoes, more squash, and — most notably — squash blossoms. My anxiety over their delicate nature has been successfully replaced by a total obsession with using these beautiful yellow flowers for all kinds of edible arrangements. A special series of posts on squash blossom cooking (with even more photos) is forthcoming.
For now I give you these 2 dishes from our lunch on Friday:
Roasted Pattypan (Scallop) Squash and Chickpeas With Anchovy and Herbs Dressing — based on this recipe from Chocolate & Zucchini. (You might remember its alien-ship shape from this post.) Not the most obvious combination of ingredients — but a real breath of fresh air in the world of pattypan squash, especially if you — like myself — love anchovies. But even if . . . CONTINUE READING → the art of squash
I think I ate at lest 8 tomatoes today. And this is what’s left in the basket. I am one happy gardener.
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