Opening my garden gate, I gingerly walk the poky mulch barefooted, inspecting the recent growth. As I walk through the garden I make mental notes of the bounty. My tomatoes, peppers, herbs, squash and berries stretch their leaves, vines and branches outside their garden beds searching for the warm August sun. My pumpkins are fist-size and beginning to resemble the orange beauties they will become in mid-October. I harvest three yellow squash, which I will grill for dinner tonight and pop a yellow cherry tomato in my mouth, smiling as the juice runs through my beard. The seeds planted in my basement five months ago are ready to reward their tender with sweet, fragrant, vibrant nourishment of organic goodness - my garden is producing.

Two months ago I doubted Mother Nature. Daytime temperatures in the 60s, grey skies and wool sweater mornings left me discouraged. Searching mountain passes for snow became a daily habit and the announcement of snow skiing on Independence Day drove me crazy, but now, summer is here.

The endless winter delayed my harvest. Tomatoes I usually pick Aug. 1 are still green and my peppers are just starting to produce. Craving to eat from my garden, I search for recipes and ideas to consume my under-ripe vegetables. I offer the following recipes for the home chef to enjoy green tomatoes and squash blossoms.

Pickling tomatoes will remind me in January of the late 2011 summer. The tart yet sweet pickles perfectly accompany a buttery lamb shank or roasted winter chicken.

Green Tomato Pickles

derived from allrecipes.com

Ingredients

1 gallon green tomatoes, thinly sliced

6 large onions, thinly sliced

1/2 cup salt

1 tablespoon whole black peppercorns

1 tablespoon whole cloves

1 tablespoon whole allspice berries

1 tablespoon celery seeds

1 tablespoon mustard seed

1 tablespoon ground mustard

3 cups distilled white vinegar

3 cups brown sugar

1/2 lemon, sliced

2 red bell peppers, minced

1 red bell pepper, thinly sliced

Directions

In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight.

Pour cold water over tomatoes and onions, and let stand for 1 hour. Place black pepper, cloves, allspice, mustard seeds and ground mustard in a small cheesecloth bag.

In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes.

Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes.

Stuffed Squash Blossoms

The University of Illinois extension office offers their wisdom and recipe for squash blossoms.

Squash blossoms are edible flowers, raw or cooked. Both summer and winter squash blossoms can be battered and fried in a little oil for a wonderful taste sensation. Harvest only the male blossoms unless the goal is to reduce production. Male blossoms are easily distinguished from the female blossoms. The stem of the male blossom is thin and trim. The stem of the female blossom is very thick. At the base of the female flower below the petals is a small bulge, which is the developing squash.

Always leave a few male blossoms on the vine for pollination purposes. There are always many more male flowers than female. Harvest only the male squash blossoms unless you are trying to reduce production. The female blossom can be harvested with a tiny squash growing at the end and used in recipes along with full blossoms. Use the blossom of any variety of summer or winter squash in your favorite squash blossom recipe.

Use pruning shears or a sharp knife to cut squash blossoms at midday when the petals are open, leaving one inch of stem. Gently rinse in a pan of cool water and store in ice water in the refrigerator until ready to use. The flowers can be stored for a few hours or up to 1 or 2 days.

The Batter

1 cup flour

1/2 cup cornstarch

1/2 teaspoon salt

1 cup fat-free chilled milk, beer or water

The Stuffing

1/4 cup ricotta cheese

1 garlic clove, minced or pressed

1/4 teaspoon each salt and pepper

2 tablespoon mushrooms, finely chopped

1 tablespoons fresh basil or parsley, minced

16 large squash blossoms, washed

Canola oil for frying

Directions

Prepare the batter first. Sift together dry ingredients, then whisk in milk, beer or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days.

Meanwhile, prepare the stuffing. In a bowl combine the ricotta cheese, garlic, salt, pepper, mushrooms and basil. Open the blossoms and spoon about one 1/2 teaspoon of the mixture into the center of each. Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.

Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.

Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly.

Sprinkle with salt, if desired and serve immediately. Serves 4.

Bill Rutherford is a psychotherapist, public speaker, elementary school counselor, adjunct college psychology instructor and executive chef, and owner of Rutherford Education Group. Please email him at bprutherford@hotmail.com.