Here at Wheel House, we understand that by coming to take classes you are creating a healthy lifestyle. In all truth though, we are only part of the equation and we understand that what you put in your body is just as important as how you work your body. Buying seasonal fruits and vegetables is not a new concept, and is a great way to try out new recipes while eating locally. When buying seasonal foods, you are not only getting the best tasting produce, but you are consuming it when the produces is packed with the most nutrients. While we are ending the summer produce season we are gearing up for the delicious produce that can be found in the fall. Below you will find a list of all the delicious August produce that is in season right now, and being harvested- meaning that it is going to have the best flavor.
Arugula, Beets, Bitter Melon, Bok Choy, Broccoli, Burdock, Cabbage, Cactus Pads, Carotts, Cauliflower, Celeriac, Celery, Chard Chicory, Collards, Corn, Cress, Cucumbers, Eggplant, Endive, Fennel, Garlic, Ginger Root, Herbs, Horseradish, Kale, Lambsquarters, Leeks, Lettuce, Mizuna, Mushrooms, Mustard Greens, Okra, Orach, Peas, Peppers-chile, sweet, Potatoes, Purslane, Radishes, Scallions, Spinach, Squash-summer, Taro Root, Tomatillos, Turnips
This recipe came to be after a nice morning stroll around the local farmers market, and talking with the vendor about squash blossoms that caught my eye and drew me in. The vendor explained to me that all types of squash form blossoms- or yellow and orange flowers on the bottoms of the squash, but you mostly only find them on the baby sized squash. A little worried I would tear the petals and trying to decided what I could use to stuff the blossoms with I grabbed a bag and picked out about half a dozen of these little beauties. Typically stuffed with cheese and then fried – tempura is best because it is light, I added my own little twist with what I had on hand.
Stuffed Squash Blossoms
- 1 cup Quinoa
- 2 cups
- ½ lb ground turkey
- soft cheese of your choice
- ½ Dozen Squash with blossoms attached with inside part removed
- Pre-heat oven to 350*
- Cook Quinoa according to box- 1:2 ratio of water to grain.
- While quinoa is cooking, begin to brown your ground turkey and season with salt and pepper, breaking up into small pieces
- Once quinoa and turkey are both cooked, mix together with cheese and pesto- add however much pesto this is up to your own taste.
- Take a spoonful of mixture and spoon into each of the squash blossoms being very careful not to tear the petals.
- Roast in oven about 5-10 minutes until squash is fork tender and inside of blossom has warmed. Be careful not to overcook or the petals will turn mushy.