We went a little overboard, though. I found four-packs of plants on sale at a local nursery and now we have an excessive amount of cucumbers, peppers and yellow squash. The cucumbers are just starting to develop and they will eventually become pickles. The peppers have just begun to bloom. But the yellow squash are out of control. Every one of the four plants are covered with tiny squash and dozens of blossoms. Last Friday morning, I saw a couple of squirrels and a hungry looking rabbit eyeing my garden, so I decided to harvest the larger squash before they became a salad bar for the critters.
I only had 6 blossoms, so this was a small scale operation. I filled a small bowl with water and washed the flowers very gently, being careful not to tear them, then placed them on a paper towel to dry. I cut some fresh thyme, parsley and chives, chopped them up and mixed them into about a quarter of a cup of chevre. Then I made a thin tempura style batter using about a quarter cup of flour, a little salt and pepper and enough seltzer to to give it the right body. The carbonation of the seltzer gives the batter a very light and crispy texture when its fried. I really can't tell you how much seltzer I used, I didn't measure anything and just relied on my intuition and hoped for the best. The batter has a similar consistency as crepe batter or heavy cream - just thick enough to stick to the flowers but not gloppy. I set a small pan on the stove and put about half an inch of vegetable oil in it, then turned the heat to medium and let it come to temperature while I assembled the blossoms.