Nonnie’s Fried Squash Blossoms with Rainier Beer Batter

Servings: 4 (about 12 blossoms)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

12 fresh squash blossoms, cleaned and stamens removed
1 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup Rainier Beer, cold
1 egg white, lightly beaten (optional for extra crispness)
Vegetable oil, for frying
Flaky salt, for finishing
Optional filling: 1/2 cup ricotta cheese, zest of 1 lemon, and a pinch of salt

Instructions

Prepare the Blossoms
Gently rinse the squash blossoms and remove the stamens or pistils inside. Pat dry carefully with a paper towel.
Optional: Fill the Blossoms
If using filling, mix ricotta, lemon zest, and salt in a small bowl. Use a small spoon or piping bag to gently fill each blossom about halfway. Twist the petals closed to seal.
Make the Batter
In a mixing bowl, whisk together the flour, salt, and pepper. Gradually whisk in the Rainier Beer until smooth. If using, fold in the beaten egg white for a lighter texture. Let the batter rest 5–10 minutes while you heat the oil.
Heat the Oil
Pour 1–2 inches of oil into a heavy skillet or saucepan. Heat to 350°F (175°C).
Fry the Blossoms
Dip each blossom into the batter, letting excess drip off. Carefully place in the hot oil. Fry in batches, turning once, until golden brown and crisp (about 2 minutes per side). Do not overcrowd the pan.
Drain and Serve
Remove blossoms with a slotted spoon and drain on paper towels. Sprinkle with flaky salt while hot.
Serve Immediately
Serve hot with lemon wedges or a light dipping sauce like aioli or marinara.

Pro Tip: Keep your Rainier beer cold until the moment you add it to the batter—the carbonation helps create a delicate, crispy crust.

Braised Fava Beans with Garlic and Olive Oil

🕒 Time:

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

🍽 Serves: 4

Ingredients:

2 pounds fresh fava beans in pods (or 1 ½ cups shelled beans)
3 tablespoons extra virgin olive oil
3 cloves garlic, thinly sliced
1 small onion, finely chopped (optional)
½ teaspoon ground cumin (optional, for an earthy note)
½ teaspoon chili flakes (optional, for heat)
Salt and freshly ground black pepper, to taste
Juice of ½ lemon (or to taste)
Fresh parsley or mint, chopped (for garnish)

Instructions:

1. Prepare the Fava Beans

Remove the beans from their pods.
Bring a pot of salted water to a boil. Add the beans and blanch for 1–2 minutes.
Drain and immediately place beans in ice water to cool.
Once cool, peel off the tough outer skins to reveal the bright green beans.

2. Sauté Aromatics

In a medium pan, heat the olive oil over medium heat.
Add the garlic (and onion, if using) and sauté until soft and fragrant, about 2–3 minutes.

3. Cook the Beans

Add the fava beans to the pan along with cumin and chili flakes if using.
Season with salt and pepper.
Stir to coat the beans in the oil and spices.
Add a splash (¼ cup) of water or vegetable broth.
Cover and simmer gently for 10–15 minutes, stirring occasionally, until the beans are tender.

4. Finish and Serve

Remove from heat and stir in the lemon juice.
Adjust seasoning as needed.
Garnish with chopped parsley or mint.

Serving Suggestions:

Serve warm as a side dish or over toasted sourdough bread as a bruschetta-style appetizer.
Pair with feta cheese or grilled lamb for a heartier meal.

Garlic Scapes

Garlic scapes are the curly, green flower stalks that grow from the bulbs of hardneck garlic plants. We harvest ours in late spring or early summer, they have a milder flavor than garlic cloves—fresh, grassy, with a gentle garlicky bite. Their texture is similar to green beans or asparagus, making them versatile in a variety of dishes. Garlic scapes are great in pestos, stir-fries, and pickles, and we love to grill or roast themas a side dish.

Roasted Garlic Scapes

Simple, flavorful, and slightly sweet, roasted garlic scapes make a perfect seasonal side dish or snack. The roasting process softens their sharpness and brings out a subtle caramelized flavor.

Ingredients:

1 bunch garlic scapes (8–10 scapes), trimmed
1–2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
Optional: a squeeze of lemon juice or a sprinkle of grated Parmesan for finishing

Instructions:

Preheat your oven to 425°F (220°C).
Prepare the scapes:
- Rinse the garlic scapes and trim off the tough flower buds and any woody ends.
- Cut them into bite-sized pieces or leave them whole for a more rustic presentation.
Toss with oil and seasoning:
- In a mixing bowl, toss the scapes with olive oil, salt, and pepper until evenly coated.
Roast:
- Spread the scapes out in a single layer on a baking sheet lined with parchment paper.
- Roast for 15–20 minutes, flipping once halfway through, until they’re tender and starting to crisp and brown at the edges.
Finish and serve:
- Optional: Squeeze a bit of fresh lemon juice over the top or sprinkle with grated Parmesan cheese while they’re still warm.
- Serve immediately as a side dish, or let them cool slightly and enjoy as a snack or appetizer.

Garlic Scape Pesto

Ingredients:

1 cup chopped garlic scapes (about 8–10 scapes)
1/4 cup nuts (pine nuts, walnuts, or almonds work well)
1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil (plus more as needed)
Juice of half a lemon
Salt and pepper to taste

Optional additions: A handful of fresh basil or parsley for added herbiness, or a few chili flakes for heat.

Instructions:

Roughly chop the garlic scapes into 1-inch pieces.
In a food processor, combine garlic scapes, nuts, and Parmesan. Pulse until finely chopped.
With the motor running, slowly drizzle in olive oil until the mixture becomes a smooth, spreadable paste.
Add lemon juice, salt, and pepper to taste. Blend again to combine.
Taste and adjust seasoning or oil for texture.

Serving Ideas: