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Squash Blossom Insecurity

OK, crafty foodbloggers…I have a challenge for you.

It irks me to no end that there are so many things I don’t utilize from my garden. 

I was reminded of this irkiness by a post on Oh She Glows this morning…(garlic scapes are among the things I don’t use.)

…along with beet greens, fiddlehead ferns, and many other things I probably don’t even know I can use.

But by far, the one thing that makes me feel the most wasteful is:


I know these can be eaten, as I’ve seen many a cooking show featuring beautiful chevre-stuffed, tempura-battered squash blossoms with luscious dipping sauces. 

I just don’t know if I can pull that off. 😕 But I sure would feel like a pretty hot mama if I did…

Does anyone out there have any tips, recipes, general words of encouragement pertaining to the use of the oh-so-beautiful squash blossom? I sure do expect a lot more to pop up soon, and the husbo really wants to eat them (of course, he could learn to prepare them! But I’m not holding my breath… )




  1. love this!

  2. I wish I had words of wisdom for you but unfortunately, I have only had squash blossoms stuffed and fried in italy. Of course they were lovely this way but I know that may be difficult (you can do it though!). Maybe search on the whole foods site or epicurious for some recipes!

  3. I’ve eaten them, but never made them. I agree with Claire – try an online search to see what you can come up with. Maybe there are ways to cook them besides battering and frying them too.

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