Having taken an unexpected 15 days off from blogging, you would think I’d have an excuse or even a good reason to have neglected my little space…I don’t.
I’m not sure what happened, I got to have some time free from work and was excited to get a move on with some summer recipes and piling up a back stock of posts for when I’m not so free, then…poof…laziness set in.
Well, not entirely true. I’d like to say I spent the days away lazily in bed with a good book and a steaming cuppa or parked in front of my tv eating bonbons but that didn’t happen either. The children volunteered to help at camp and my son participated, so everyday I was dropping them off and picking them up. Then mundane tasks at home that needed to be done and then such things as actually cooking dinner also had to take place. Sometimes, I just want to eat my food, I don’t want to share on Facebook, write a post, flip out my camera or Instagram anything. I went on social media fast of sorts. It’s incredibly freeing!
My free week ended and then I was slammed with work, and that explains the last few days. I’ve been trying to get this post out for the last 4 days!
I have been cooking though. Between work and home, I’ve done quite a bit, but like I said, sometimes you just want to cook and eat. I love my blog and I love what I do, but I do feel some days, that I just want to cook for the joy of it and not for social media. Am I the only one? How about y’all?
Well, I couldn’t stay away for too long. Even though I think life would be easier without sharing, I cannot imagine life without it now! Besides, without this blog, I wouldn’t have the opportunities I have now, doing a job I love and the wonderful blogger community.
A trip to the farmers market or my local farm stand is all I need to bring me back to reality! Summer and its beautiful, abundant bounty is spilling over. The vibrant colours and textures, all perfectly imperfect straight from the fields.
Strawberries, stone fruit and tomatoes are always eagerly awaited, but you know? The true star of summer is all always squash! There’s always plenty of it, so much so that we struggle to find new and unique ways to use it all. I have to admit, I always end up making the same thing. I always buy it, but it always ends up in a curry with potatoes, grilled for a vegetable salad or with grilled meats. It never makes it into a cake, muffins or fritters. Of course, there’s nothing better than grilled zucchini with a touch of vinaigrette. That’s summer.
Squash is growing really well here and my farm stand has had plenty of all different kinds of summer squash and also their flowers. The squash blossoms are beautiful. They are delicious and make for a gorgeous dish as well.
I didn’t want to overwhelm their flavour too much or destroy their general shape, so I picked a tart to showcase them. Tarts are great to show off delicate favours because the filling, most of the time, is quite unassuming. They will let the star shine, in this case, the blossoms and the goat jack cheese I found.
Wandering the aisles of Whole Foods, yes, I still go there despite all the hoopla because I still find them to have what I need and quite competitive here in Colorado. I also know what to buy and what not to buy. Honestly, people can use their heads once in a while, maybe think and use a wonderful thing called maths and work out when something just isn’t a good deal! My local Whole Foods is wonderful, I can’t tell you how many times I’ve been given stuff for free because it didn’t scan or I had the wrong SKU, and they are always willing to let me sample anything. I will always pick Whole Foods over Trader Joe’s. The quality is far superior. Anyway, mini rant over.
So, while wandering the cheese coolers, I came across this goat cheese. The very friendly and knowledgeable cheese lady told me that Haystack Mountain Goat Cheese dairy, a local goat cheese dairy, mixes Hatch chiles into a goat jack cheese exclusively for Whole Foods. Oh my, is this cheese good! It shreds beautifully like a cheddar jack and melts just as beautifully. If you can find some at your local store, try it!
Serves: 1 Tart
- 3 eggs
- 1 cup/235ml half and half (light cream)
- 2 zucchini or summer squash, shredded
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 2 teaspoon basil, chopped
- 2 teaspoons mint, chopped
- 4 oz/115g goat cheese or cheddar cheese, crumbles or shredded
- 7 or 8 squash blossoms, more if they are small.
- pastryfor 11" tart pan
- Preheat the oven to 425F/200C
- Wash and dry the squash blossoms.
- Sometimes critters like to hide inside so wash thoroughly!
- Dry gently on a towel, patting them dry carefully.
- Prepare the pastry for the tart pan.
- Roll out and line the pan.
- In a bowl, beat the eggs and add the half and half or light cream.
- Add the garlic powder, paprika and salt, mix well.
- Add the shredded zucchini and mix.
- Add the herbs and mix.
- Hold back a couple of teaspoons of the cheese to sprinkle on top and add the rest to the egg-zucchini mixture.
- Mix well and pour into the tart pan.
- Nestle the squash blossoms into the tart pan.
- Sprinkle the reserved cheese over the blossoms, don't obscure the pretty petals too much.
- Place the tart pan on a sheet tray and place on the bottom rack of the oven.
- Bake for about 40 minutes until firm and golden brown.
Hope everyone is enjoying the summer. For us, the nights and mornings are already becoming cooler and autumn is in the air methinks (yay!) We all know I’m not a summer person 🙂
School starts for my children next week. I’m still digesting the fact that I will have two in university this year, goodness. I do feel old.
Enjoy the week everyone!