In the Upper-El Gardens we had some late squash blossoms, which we knew wouldn’t form fruits and ripen before frost. We decided to harvest them, along with some thyme for a delicious fall hors d’oeuvre.
We also harvested a few figs and some scuppernongs and muscadines.
The blossoms were rinsed then lightly stuffed with goat cheese. We dipped them in an egg-wash, then rolled them in a mixture of flour, salt, and fresh chopped thyme leaves. Finally, they were fried in coconut oil until crispy and tender. This was an absolute hit with students and teachers alike!