Give Bees a Chance
I’ve been on a squash blossom kick all week. Poor little bees, I give them until 8:30 a.m. to gather their nectar, then it’s my turn. I have 3 plants, and I’m able to pick about 8 per day. After doing some reading about squash blossoms, I’ve learned there are a few “rules“.
In a nutshell, zucchini blossoms are easier to handle when picked early in the morning, and used that day. Don’t pick the females, since they feed the fruit. Pull out & toss the stamen while it is fully open (which is the same time you pick it), rinse the blossom, place them loosely on a paper towel, and put in the fridge.
For the record, I’ve broken the rules. And, other than being more difficult to stuff, I haven’t had a problem using them a day later, or picking them in the afternoon.
Can you tell which are from today, or yesterday? Can you tell which one is a female?
I’ve topped our salads, accented a plate, sprinkled on a meat platter and stuffed them. Bottom line: there’s a slight bitter taste, have an essence of zucchini flavor, add color, and, in my opinion, make an awesome vehicle to deliver cheesy appetizers. I’ve also learned the stems cook up nicely and taste so good.
Stuffing them is the best way to showoff these edible flowers. I’ve used spinach, chard and various cheese combinations.
But, I haven’t FRIED them.
Fiori di Zucca Ripieni
“My” Squash Blossom Recipe? Basically, it’s borrowed from a couple other recipes I found online. My favorite stuffing has been goat cheese (chevre), sauteed chard & garlic, salt, pepper, and basil. Stuff it in a blossom, and Voilà!
If you’re interested in the actual proportions and other details, make a comment, and I’ll email the recipe to you!