I've started keeping track of the weather so I can know what to pack. I certainly won't be sweating like I am in Boston. So far, the highs are around 75° F/24° C and low around 51° F/11° C. Much better than Boston which had bee closer to 93° F/34° C - 65 °F/18° C.
I haven't planted any squash this year (although some sort of marrow or melon is growing in the compost heap) but I saw some squash blossoms at the farmers' market on Tuesday and thought I'd give them a whirl. We have found that in the summer we consume less milk, but have not actually cut back on our milk order. This has been leaving us with a lot of extra milk at the end of the week and I've been trying to find ways to use it. Last week I made yogurt 1 and a few weeks ago I did a fresh cheese with herbs.The cheese was really yummy and easy so I opted to try that again and make stuffed squash blossoms. I do not have pictures of the cheese-making process, but it was quite easy. Gather random herbs from the garden (I used oregano, basil and sage) Chop said herbs Put milk and herbs into a pot and bring to a boil. Add 1 cup buttermilk (I make it from powder) Add 1/4 cup vinegar - the curds will separate almost instantly. Drain curds in cheesecloth. Ad...
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