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:

THE SQUASH BLOSSOM.

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… )

Help!

Comments

  1. says

    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!

  2. says

    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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