…the farmer’s market is getting really exciting with their offerings. There is an abundance of produce and fruits available now…we’ve been buying a lot of squash blossoms and peaches which have turned into the “peachamid” on our counter and we’ve been frying up squash blossoms (squashoms) to accompany our meals…they’re really easy to prepare and they can find their way into a bunch of recipes…Ingrid made squash blossom scrambled eggs this morning. She also made a nice cream sauce with the blossoms which we’ll freeze to serve over pasta this winter…