Thursday, September 6, 2012

Greetings from the Learning Garden at SMU

I would like to introduce myself my name is Lynn Villella and I have been organic gardening for a few decades. I learned it from my Italian father who learned it from his relatives and J. I. Rodale Press publisher of Organic Farming and Gardening magazine to which we had a subscription. I was and avid reader and gardener from an early age. I have been working with students and faculty for one season in the Learning Garden and have pictures to share with you. The workshop on Wednesday September 5, 2012 went well
above you see our ingredients are assembled for our Fried Stuffed Squash Blossoms (recipe to follow) Squash plants often make more flowers then  they need to make plenty of squash and the male flowers are very prolific, both types of flowers are great for stuffing. I also stuffed some lettuce, mustard and arugula leaves dip in egg and fried in raw virgin Coconut oil absolutely the best oil for this type of cooking!


six or more squash blossoms
Important collect the blossoms in the morning they curl up as the day goes by. They can still be used after they have curled, but are harder to work with.

a dozen or so leaves from tender greens like Mustard, Arugula and Romaine Lettuce.


6 ounces Creamy Goat Cheese split in 3 parts
2/3 cup Roasted Pine nuts 
2/3 cup Roasted Hazelnuts (with pelicles removed, skins rubbed off) chopped
2/3 cup Walnuts chopped
By hand or food processor
3 T spoons minced, fresh Garlic
Fresh Herbs! Basil, Parsley, Cilantro, Fennel whatever you have and whatever you like!
Mix one 3rd of the cheese and one Tablespoon Garlic with each kind of nut add herbs as you please.

3 or 4 fresh eggs whipped
Coconut oil for frying
salt and pepper to taste.

Put a teaspoon or so of stuffing into the blossom and fold petals over dip in egg and fry
if blossom has curled gently unfurl and then stuff, refurl, dip in egg and fry
simply wrap a leaf up (start at stem end) around a teaspoon of stuffing and dip in egg and fry.
Easy and delicious... Enjoy.

When we were done cooking we moved on to a little gardening we transplanted some Heirloom Lettuce plants into gallon pots to go into the greenhouse. I found some winter hardy bunching onions similar to scallions or green onions. also into the green house and a basil plant. We finally have the heat Basil loves plus the greenhouse boosts the heat factor.

My next workshop will be next Wednesday September 12, 2012 I will cook Green Beans Almondine. Please join me from Noon to 2:00

No comments:

Post a Comment