Plant, Grow, Eat: Squash Blossoms

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Plant, Grow, Eat: Squash Blossoms



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>	Sweet Corn
>	Eating with the Seasons

Welcome to the premiere episode of "Plant, Grow, Eat." featuring Organic Gardening's Abby Poulette and Eating Crowe's Tim Crowe. The series will highlight seasonal produce and feature creative recipes and harvest ideas.

Recipe:
1 sweet onion, sliced into 1/2 inch discs
2 ears sweet corn
2-3 jalapenos, seeded and deveined
2 handfuls chopped cilantro
8 oz. goat cheese
12 squash blossoms (stamens removed)
salt and pepper

Prepare the salsa:
Heat gas grill to medium high heat. Grill corn till golden and slightly charred, onion discs until they begin to get grill marks and get slightly soft, and jalapenos until charred.
Slice the corn off the cob, dice the onions and finely chop the jalapenos (reserve half).
Combine the corn, onions, half the jalapenos, and a handful of cilantro in a bowl. Season with salt and pepper.

Mix cilantro and remaining jalapenos into the goat cheese. Put the mixture in a cake decorating bag with a wide, round tip or a ziploc bag with corner snipped off. Carefully open squash blossoms and pipe 1-2 tablespoons of filling into each. Leave enough room in the blossom for the petals to twist shut, enclosing the stuffing.

Place the squash blossoms on the grill and watch closely, flipping after a minute or once the blossoms begin to wilt. Filling should be warmed, not runny.
Serve with grilled corn salsa and enjoy immediately.

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