My husband & I began gardening 20 yrs ago together. We always found that we were making the same recipes over & over again. I began experimenting with squash blossoms from recipes I’d read in the past but my favorite was just a fresh squash blossom in a salad. I ran across a recipe that encompassed tomatoes with pineapple, which I found intriguing, along with an Asian dressing as a twist, but wanted more vegetables in it & loved that with our mint always growing ever so invasively year after year, it was a good one to use. I also determined that it required a protein component & thought that shrimp ceviche’ would be the lightest, most refreshing addition. Adding the fresh squash blossom is always considered a bonus. It’s one of our favorite dishes to eat in the summer; most all of it freshly picked from our garden.
Kenmore Honored Harvest Time entry by Mary Hansen, Iowa State Fair
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