OK, crafty foodbloggers…I have a challenge for you.
It irks me to no end that there are so many things I don’t utilize from my garden.
I was reminded of this irkiness by a post on Oh She Glows this morning…(garlic scapes are among the things I don’t use.)
…along with beet greens, fiddlehead ferns, and many other things I probably don’t even know I can use.
But by far, the one thing that makes me feel the most wasteful is:
THE SQUASH BLOSSOM.
I know these can be eaten, as I’ve seen many a cooking show featuring beautiful chevre-stuffed, tempura-battered squash blossoms with luscious dipping sauces.
I just don’t know if I can pull that off. 
But I sure would feel like a pretty hot mama if I did…
Does anyone out there have any tips, recipes, general words of encouragement pertaining to the use of the oh-so-beautiful squash blossom? I sure do expect a lot more to pop up soon, and the husbo really wants to eat them (of course, he could learn to prepare them! But I’m not holding my breath… )
Help!
