August in Season
I was inspired to make basil pesto and stuffed squash blossoms this past weekend using ingredients from the Collingswood Farmers’ Market. Basil bouquets and squash blossoms are available from Flaim Farms.
Feel like eating some edible flowers packed with Vitamin A? Pick-up a bunch of orange squash blossoms to stuff and fry. I went Italian with my filling, but the blossoms are versatile and also used in Mexican cooking.
The tiny tomatoes are better known as red currant tomatoes. Both sweet and tart, the flavor is intensely tomato-y. In addition to intense flavor, the tomatoes provide 4x the amount of Vitamin C in comparison to other tomatoes.
As far back as I can remember, my mom made squash pie during the summer months and I loved it. Squash pie is crustless zucchini quiche that forms a thin browned 'crust' while baking.