Source CSA Member, Brandie G.
Do you know about this edible flower? You might think at first glance that these Squash Blossoms are really more fancy restaurant fare, but they’re actually quite easy and versatile to prepare. These happy flowers are summer on a plate!
- Fried: From Mexico to Italy, frying is one of the most popular ways to prepare squash blossoms. Batter and fry them or stuff them first with cheeses (ricotta, fresh mozzarella, goat cheese) and herbs (basil, thyme, parsley) all make good fillings.
- Baked: If deep frying turns you off, or maybe you simply want to try something different, you could stuff the blossoms with cheese – savory or sweet – and then bake them in the oven. Steaming is another healthy option.
- Pasta: Maybe you will enjoy topping your usual favorite, gently tear or make a chiffonade of squash blossoms to serve over pasta, cook into pasta sauce, risotto, or salad.
- Quesadilla: Squash blossoms are abundant in Mexico and well known as flores de calabaza. There’s something very satisfying about the combination of the mildly sweet, squash-y blossoms with creamy cheese.
- Soup: How about a fresh, Riehm vegetable based summery soup with squash blossoms, zucchini, and corn?
Any other ideas? Share them in the comments on our Facebook Page!