I don’t have enough zucchinis in the garden. Has anyone ever said that before? It’s a crazy statement.
But the one plant went in late, and is just starting to produce its dark, glossy fruit. There will be enough for a pot of ratatouille and some spicy bread, but not enough for zucchini soup, carpaccio or to stuff and bake.
Squash blossom, however, abound. Here’s a good way to make use of them, along with some of those green tomatoes still on the vine.
Late Summer Garden Stew
- 1/2 pound beef or pork stew meat
- Oil for browning
- 2 or 3 green tomatoes, chopped
- 1 medium onion or five large scallions
- 1 jalapeño chili, seeded and chopped fine
- 10-12 squash blossoms
- 2 Tablespoons fresh mint, chopped
- 3 Tablespoons fresh or frozen cilantro, chopped
Heat oil in a heavy saucepan over medium-high heat. Add stew meat and brown on all sides. Stir in tomatoes, onion and chili. Add mint, cilantro, and 1/4 cup water. Bring to a boil then reduce to a simmer and cook for 15 minutes. Add the squash with blossoms attached, and heat for 3 to 5 minutes.
You can use poblano peppers instead of the jalapeño, squash blossoms with the tiny squash still attached, or toss in a handful of sweet corn cut from the cob. Serve with whatever kind of tortillas you like, a bit of guacamole or salsa, and very, very cold beer. Serves two.