Garden Update and Squash Blossoms

My mother's garden is coming along well. I am sad I will not be able to taste anything before I hit the Road for Outstanding in the Field, but hopefully it will all turn out. The tomato plants are looking healthy and strong. The squash and zucchini are also doing really well and producing some yellow flowers. The peppers did not turn out, so I am heading back to Farmer D this weekend to find something else..maybe onion?

Jim Denevan founder of Outstanding in the Field has something wonderful in his cookbook for gardeners. He makes Fried Squash Blossoms filled with Lavender Ricotta. In his cookbook he writes that they do not last but a few days, so grocery stores do not carry them. "Fresh squash blossoms, which come most often from zucchini plants, are such a treat in part because they're so fleeting. They are the treasures of the home garden and farmers' market."

I did not make it, because we only had a few blossoms. But if you have multiple, you might want to check this out.

Fried Squash Blossoms filled with Lavender Ricotta
1 1/2 cup fresh whole milk ricotta cheese
12 large fresh, male squash blossoms
1 teaspoon yeast
1/4 cup warm water
1 cup flour
Kosher salt
1 cup ice water
Vegetable oil
1 T fresh lavender buds (or thyme)
1/4 cup Parmesan cheese
Black Pepper

Shortened Version Of Directions:
Carefully pinch off the stamen from inside each squash blossom. (Set Aside)
Combine yeast and water in a bowl- set aside 10 mins.
Mix flour and salt in another bowl and whisk in the yeast mixture and then in the ice water- until smooth.
Pour through a finemesh strainer - set aside 20 mins.
Pour oil in Dutch oven- heat until 375 degrees.

Squeeze Ricotta bundle to force out all liquid. It should be very dry. Add lavender to Ricotta..and then add the Parmesan cheese. Season with salt and pepper.
Fill each blossom with 1 t of ricotta mixture and twist tops so the filling does nto come out when frying.
Fry 1 minute...and drain on paper towels!