It's been a good harvest in our garden; the artichokes and patty pan squash are coming in fast and furiously. I have accepted the title of hors d'oeuvres mistress, and I have to admit that I not only deserve it, but I'm doing my best to keep it.
Most of the hors d'oeuvres so far contain artichokes; the artichoke harvest has been very, very good. I've cut and cooked more than 50 so far; there are more out there, getting bigger every day. Not all of them have gone into hors d'oeuvres, however; about 30 of them have been frozen whole.
I've mixed them with all sorts of things; crab, garlic, poblano peppers, basil, and, of course, cheese. Cream cheese, mozzarella cheese, parmesan cheese; alone or in combination. I've fried them in wonton wrappers, rolled them up in puff pastry, and served them in a dip. I am nothing if not resourceful.
Today, however, the artichokes have been (temporarily) contained, and I have segued into the squash. I've been breading and deep frying it; whatever we don't eat right off, I'll put into the freezer for winter.