|he loves me not...he loves me!|
Step 1: pick some squash blossoms! Or zucchini blossoms, or pumpkin blossoms.... If you get to them before about 11am, they might be lovely and open like the picture to the left. After noon, they close up shop for the day, but they are still good to eat. (I had a mix of open and closed. Several of the closed ones had bees trapped inside, and I watched in amazement as one trapped bee repeatedly poked his stinger through the petals! I guess I'd be mad too if someone woke me up when I was sleeping in a flower...)
I sauteed onion, garlic, and mushrooms, and then added a pile of shredded flowers and a handful of chopped fresh Epazote. (This was the first time I have cooked with epazote, having seen the word in print and wondered about it many times... it was at my nearby Latino market near the cilantro. It's a very different flavor and REALLY GOOD in quesadilla filling!) This picture was taken soon after adding the flowers; when they are done in a couple minutes they look much less like flowers.
Ok, really they are kind of grey, I know.
But I was excited.
Nourishing Traditions, etc, if you are into that) and then we eat it like it's going out of style for a couple months. This batch appears to have some avocado bits in it - heaven! (I add the avocado right before serving)
Hell is when the chickens start jumping into your lap and stealing your food.