Shelby

For everyday use, I like Barilla. For special occasions--when I don't make fresh pasta--hands down the best dried pasta I've ever had is Caponi Pontedera. It's expensive.....but it's good.

That looks really good, David. I love dill with squash. I, too, made fritters the other day (no picture). I used the same recipe as others above with dill and feta cheese. My first batch didn't have enough flour to hold together, but the second batch was really good. On a side note, we've gotten like a foot of rain (no kidding) in the last few weeks. Unheard of in Kansas. Thus, my squash are REALLY filled with water and are growing in funny shapes. They look like a snake that has swallowed prey lol. Anyway, the other night I made squash blossom pizza using blossoms and thinly sliced yellow crook neck.

I use fresh. I like how it "smooshes" into the bread and absorbs flavors.

Jaymes, I have made your recipe twice now! We love it.

They freeze really really well, you can have fried zucchini blossoms in winter! Wash them and dry them really well, very gently, I use a salad spinner. Then freeze in a container in layers. Key is to dip in batter and fry while they are still frozen, otherwise they turn into a mush. You cannot stuff anymore. I know everybody says to go with a light batter with the blossoms (beer, sparkling water, rice flour), but my preferred batter is eggs and flour, plus salt something in the middle between pancake batter thickness and crepe. Needs to coat the blossoms without being neither too heavy nor runny. Deep fry. Another way Italians like to fry the zucchini blossoms is to make a batter flour, yeast and salt, some sugar and water and add the shredded zucchini blossoms and then let it double in bulk and dip fry. Something looking like this I also enjoyed very much watching this video of Ottolenghi going in a farm in Turkey to catch the blossoms when they open in the morning. Here. Shelby you can also shred the blossoms and add to the zucchini to make a risotto or pasta. They freeze really really well, you can have fried zucchini blossoms in winter! Wash them and dry them really well, very gently, I use a salad spinner. Then freeze in a container in layers. Key is to dip in batter and fry while they are still frozen, otherwise they turn into a mush. You cannot stuff anymore. I know everybody says to go with a light batter with the blossoms (beer, sparkling water, rice flour), but my preferred batter is eggs and flour, plus salt something in the middle between pancake batter thickness and crepe. Needs to coat the blossoms without being neither too heavy nor runny. Deep fry. Another way Italians like to fry the zucchini blossoms is to make a batter flour, yeast and salt, some sugar and water and add the shredded zucchini blossoms and then let it double in bulk and dip fry. Something looking like this I also enjoyed very much watching this video of Ottolenghi going in a farm in Turkey to catch the blossoms when they open in the morning. Here. Shelby you can also shred the blossoms and add to the zucchini to make a risotto or pasta. Franci, thank you so much for the wonderful directions and ideas. It's pouring rain right now, but as soon as I can slog out to the garden, I'm going to pick some blossoms and give it a go.

The figs...hmmmm.....too sweet with the squash for me.....I think. I've never used dried figs before, do they get softer or are they more chewy?

I have TONS of squash blossoms.....I'm just not sure how to make them. I tried to fry them once....didn't turn out like I wanted.

I've always wanted to try this, too. What tool would one use to the ribbons that are thin? A tomato based sauce would for sure be good. I've used my OXO mandoline in the past to get shaved slices of the zucchini which I then cut (chef's knife) into ribbons of varying widths. Yes, I did a tomato-based sauce too. I don't remember what the other one was. I'm thinking of tossing it with the leftover juices/sauces of some sort of poached or pan-fried fish, as another option. I've always wanted to try this, too. What tool would one use to the ribbons that are thin? A tomato based sauce would for sure be good. I've used my OXO mandoline in the past to get shaved slices of the zucchini which I then cut (chef's knife) into ribbons of varying widths. Yes, I did a tomato-based sauce too. I don't remember what the other one was. I'm thinking of tossing it with the leftover juices/sauces of some sort of poached or pan-fried fish, as another option. I guess it's high time I purchase a mandoline.

I've always wanted to try this, too. What tool would one use to the ribbons that are thin? A tomato based sauce would for sure be good.

I love following along for this journey each time! (adorable kittens, Anna)

Jaymes, I'm definitely making your dish tomorrow night! I already have spaghetti sauce going or else I would have done it tonight. Sounds sooooo good! Thanks for the recipe

David, I enjoyed reading about your harvest job. Truly backbreaking work! Interesting to learn that the squash were frozen amongst the other mixed veggies. I don't frequent the frozen veggie section of the supermarket often, but I don't think I've ever seen frozen squash offered.

Here's what I have now....I haven't picked yet today......

This could NOT have come at a better time. We planted eight, yes, EIGHT squash plants. What were we thinking???? Varieties include yellow summer squash, zucchini and butterstick. I have ten to fifteen pounds of squash (at least) sitting right next to me in the kitchen. Along with simply sautéing in butter, I add it to spaghetti sauce (going to make a batch today, in fact, because I also have some eggplant ready to pick). Also, I make fritters. A couple of days ago I made a crustless quiche with lots of squash and ham. I haven't stuffed any, yet, because I'm trying to pick them all when they are small--but never fear, there will be a sneaky one that has grown to the size of a baseball bat lurking around at some point. I'm looking forward to getting some new ideas and recipes from this thread. Oh, and don't forget. August 8th is National Sneak Some Squash Onto Your Neighbors Porch Day.........sigh, if I only had some neighbors...... http://www.wellcat.com/august/sneak_some_zucchini_onto_your_ne.htm

God, I love the way you write, David.

During a recent episode of Chef Roble and Co. on Bravo they sous vide an octopus and put 2 or 3 corks in the sealed bag. *shrug*

Fridge pickles

It's that time again. I already have enough to can and pickle a few jars....BUT, I'm not going to can them. I'm going to do fridge pickles for now. I just don't fee like dragging the canner out yet. I'll wait until it's time to do the tomatoes. We've been eating them simply with salt, pepper and dip or two of Ranch dressing. Last night I made a really good Greek salad using the usual ingredients but also adding some slightly roasted zucchini.

Lovely squid, Baron and Wapi. Makes me wish I had more in my freezer to eat!

Tomatoes must be from my Kansas garden. Period.

I'll bet, alone. Hooboy. You win the prize!*Shelby takes a bow*

They weren't guilty pleasures in college, they were survival rations. I used to cook and drain the ramen noodles, scramble the seasoning packet into a couple eggs and stir fry the eggs and noodles together. That sounds very palatable........mine sounds like.....ick lol.

Ramen noodles minus the seasoning packet topped with mushroom Ragu spaghetti sauce. Used to eat that in my studio apartment after college classes. Don't hate me. I still eat it once in a while. Alone.

Thank you, Soba! I always enjoy when you do this

Just wow.