I had already spent the better part of a day weeding when, crawling on all fours, I happened upon this scene just above ground level. It looked like a garden diorama, deep inside an heirloom Italian squash plant, where blossoms and newly formed squash composed themselves into a luminous still life on their bed of straw mulch. Wondrous to look at, I couldn’t help thinking how cool it would be to minitiarize and hang out in there for a while.
We particularly like this variety of squash because of the pronounced ribs and alternating stripes of light and dark green. It will grow to a gargantuan size if you aren’t paying attention, at which point we cut it up and turn it into a crackerjack bread-and-butter pickle. We also like a squash carpaccio, thinly sliced and served raw with lots of olive oil, crumbled goat cheese and basil.
Should we try stuffed blossoms this year? We are so much farther ahead of ourselves than usual. We may just give it a shot.
Behold! This is what the squash blossom looks like in the morning. Who says vegetables can’t be beautiful?
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