The Black Cat Farm booth at the Boulder Farmers’ Market will include the following produce on August 1, 2015:
- Baby fennel
- Basil, Genovese, globe
- Cabbage, Maruba Santoh
- Garbanzo bean, fresh
- Mustard green mix
- Salad mix (lettuces and Mizuna)
- Squash blossoms
- String beans, haricots vert
- Swiss chard
Mulefoot pork cuts, sheep pelts, and pig leather will also be available.
Squash blossom season is now in full swing. We brought our first squash blossoms to the market last week. Eric suggests both sweet and savory preparations. Both categories start with delicately frying blossoms in a tempura batter.
For dessert, you can make make fritters by sprinkling the fried squash blossom with powered sugar after they have drained and slightly cooled. After dividing them among four plates, shave chocolate on top of the fried blossoms and serve with a side of ice cream. You can also fill the blossoms with a mixture of marscapone cheese, lemon zest, and salt before coating them with batter and frying them.
You can dip the fried blossom in hummus for a snack or appetizer. You can also add them to salads for a delicate crunch.
Fried squash blossoms
16 squash blossoms
3/4 cup rice flour
1.2 cup soda water
1. Heat 3 inches oil in a pot to 375 degrees F as measured on a deep-fry thermometer.
2. In a small bowl, combine the rice flour and soda water. Season with salt and mix well.
3. Dip each squash blossom into the batter, ensuring that is it fully but lightly coated with batter.
4. Wipe off any excess and fry the blossoms, a few at a time, in the hot oil until golden, about 3 minutes. Transfer to a tray lined with paper towels to drain.
Note: If you are harvesting blossoms from your garden, quick chill them immediately after harvesting. Eric likes to harvest them in early morning before it starts heating up. Open each flower as you go; occasionally you will find a trapped bee inside.