LaVonne's Birthday Harvest

Hey yall, Ben here. Sorry this email is coming so late tonight, but I've had to prepare and harvest for the big Farm-to-Fork Picnic this weekend, and it's been kind of an around the clock effort. And it's LaVonne's birthday tomorrow, don't tell her but I've been working on little surprises for her, too. But I do want to let you know what to look for in your bags tomorrow, Thursday May 20 (the Birthday Harvest!):

1 bunch beet greens

1 bunch turnip greens

1 head of broccoli

1-2 large daikon radishes

1 bag spinach

1 bunch tatsoi

1 head endive (a salad green in the chicory family)

1 bag lettuce mix

And...squash blossoms. These are some of the male squash flowers, which we remove because they are delicate and delicious (can't take them all though, because they are needed to pollinate the female flowers, which produce the squash). Here follows a recipe for the creative cook who wants to make a gourmet hors d'ouvre--if it sounds like too much work, then top a salad with the raw flower, that's good too.

FRIED SQUASH BLOSSOMS WITH CHEVRE

This recipe is an adaptation from one used at Chez Panisse. The masa harina, available at any grocery store, makes for a more crisp, delicate batter than all-purpose flour or cornmeal.

1/4 cup finely chopped mixed herbs, such as chives, tarragon, or chervil

1 1/2 teaspoons finely minced shallots

12 fresh open squash blossoms

1 cup fresh chevre--try the local Celebrity Dairy, which you can get at Weaver St, I think

Large pinch salt

2 eggs

1/4 cup milk

1 cup masa harina (extra fine cornmeal)

Two large pinches salt

Pinch freshly ground white pepper

Vegetable oil

In a small bowl, mix together the herbs, shallot, chevre and salt.

Open up the individual blossoms wide enough to insert a teaspoonful of cheese mixture. Do not overfill or fried blossoms will be soggy. Twist the ends of the blossom together gently.

In a medium bowl, beat 2 eggs together with 1/4 cup milk. In a separate medium bowl, mix together masa harina, salt, and pepper. Dip each blossom into the egg mixture and then roll quickly and evenly in the masa harina mixture, gently shaking off excess. Refrigerate for a few minutes.

Pour 1 inch of oil into a small shallow saucepan or skillet. Heat oil to 350 degrees. Deep-fry the blossoms in batches until they begin to turn light golden brown. Drain on baking rack set over paper towels, and serve immediately.