Redeem the garden

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It’s mid-summer and the squash is flourishing. Sadly though, it is taking a toil on the rest of the garden. It’s tendrils sweep from one end of the garden to the other, past waving asparagus, climbing alongside the sugar snaps, squeezing itself between the gaps in the rabbit fence bordering the kale.

And the baby wormy vine borers inhabiting its stalk are even more aggressive. Silently. So that this plant, once a gift from the compost spread on the garden last fall, is now a curse.

But let’s not write it off completely, not yet, not until we name the four gourds we cut from its vine, like members of our family.

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Or salvage its flowers before they completely whither and bake them with goat cheese….and devour them.

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Stuffed Squash Blossoms:
1 egg
175 g goat cheese
2 T. bread crumbs
handful of parsley
salt & pepper

Combine and stuff 6 fresh squash blossoms. Whisk an additional egg in shallow bowl. Prepare another shallow bowl with 1/2 cup bread crumbs. Dip each blossom in egg, then cover in crumbs. Bake at 425 until crisp and golden, about 8 minutes.

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