Trailing vines of zucchini and butternut squash have overtaken the garden, weaving and winding into the bushes, up the fence and over the tomato plants. Bright orange blossoms open each morning and wilt by midday under the glare of the sun. Using Mother Nature's fall bounty, Tonia's students harvested the vibrant blossoms for a culinary experiment: squash blossom quesadillas. Sauteed with garlic and onion, the blossoms were mixed with cheese and cilantro and encased between tortillas. The overwhelming majority found the experimental recipe to be a success...smiles, gestures for more and a full bunch of cilantro that rapidly dwindled to several errant sprigs. Gregory summed up the lesson with an exuberant, "Awesome!"
Mo: You should be a food photographer! The plates of food look fabulous in your photographs, and obviously the kids thought the food was fabulous too!
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I was a bit skeptical about how this recipe would go over...and was pleasantly surprised that it was a hit:) What other recipes call for cilantro? Looks like an herb we will be planting in our indoor winter herb garden!
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