Stuffed Squash Blossoms

I love it when my kids say I should be on Guy’s Grocery Games. They say it is because I take really random things and make good meals. #bestcomplimentever

It really comes down to seasonal and local eating at its best. When something is in season we need to figure out how to capitalize on it, to use it to its full potential. Rather than what we typically do in America….which is find a recipe, go to the store, buy all the specific ingredients, and make a great meal. Then that 3/4 jar of capers or 1/4 cup shy of a quart of buttermilk just sits in the fridge and goes bad. Truth is, so many people don’t really know how to cook. They know how to follow recipes. They don’t necessarily know how to look at a pile of ingredients and unlock all the possibilities.  A return to real cooking is one of the key ways we can combat food waste in this country! (Want to learn a little more about food waste in America and what you can practically do about it? Start here: How Ugly Fruits and Vegetables Can Help Solve World Hunger)

And seriously, I just hate to waste things! I appreciate frugality. I believe in nose-to-tail eating. Why kill an animal if you only want bacon? What about the ears and feet and organs?  The same goes for plants. Why do we have to throw away the broccoli stalks? The cores of the cabbage? The greens on top of the beets? They are edible!

I suppose this is why I started loving squash flowers. The squash is delicious and yummy. But those flowers are so beautiful! Last year my little daughter, Saraa, and I had quite a fun time coming up with fun things to do with squash flowers (all kinds of squash and pumpkin flowers).

Here’s what we had for lunch yesterday:

Seasonal Eating, Squash Flowers

Sautéed mixed greens (beet greens, rainbow chard, arugula, kale, mizuna, red mustard) with sausage, a farm fresh egg and a stuffed squash flower.

The stuffed squash flower was the real MVP. Crispy and golden on the outside. Gooey cheesy on the inside. Be still my beating heart.

Squash flowers

I could have eaten the whole plate of them by myself. But, my family wanted some. So demanding. So, I begrudgingly shared. (It’s one of the new corporal acts of mercy, I think.)

These were made with sharp cheddar, crumbled local sausage, dipped in bread crumbs I made from rosemary garlic bread. A-MA-ZING!

So, we included it in this week’s CSA recipes. When CSA members pick up their share each week, we try to include some of our favorite recipes, things we’ve been whipping up in our kitchen from the freshest stuff from the garden.  It’s just our way of helping to eliminate food waste by inspiring delicious meals the whole family wants to eat!

Not a CSA member but still want to try some seasonal recipes we are developing in the farm kitchen? We upload them on our recipe page. Bon Appétit!

{homemade} Sweetened Condensed Milk

We call it “Moloko” because that is what my husband always called it in Russian. (Growing up in Mongolia, so many words are Russian or have their root in Russian.) We kind of like it. A lot. It’s an ingredient in our favorite cheesecake. It’s delicious on bread and fruit. It’s adds a decadence to hot chocolate. And have you ever poured it in your coffee????

I’m talking about Sweetened Condensed Milk.  I’ve taken to making it, rather than buying it. For several reasons: 1) I wanted organic milk. And that can be difficult to find at the regular grocery store. 2) I wanted real cane sugar. (And not sugar from genetically modified sugar beets. and 3) I ran out of the stuff in a can.

It’s so easy. Here’s how to do it:

3 cups milk (preferably raw)

1 cup real sugar

Stir these together in a saucepan and bring to a boil. Reduce heat to a simmer and continue cooking for about one hour, until it is reduced to 1 cup and is thick enough for your liking. You only need to stir this occasionally. You mostly just leave it alone.


Want to see a picture of our “Moloko”? Click here. While you’re over there, follow us on Instagram.