If you see these at your farmers market, snap them up and have a simple dish that captures the fleeting flavor of summer (yes, it's almost mid August. Sigh). Squash blossoms are so simple, but there's something ethereal about eating flowers.
Inside the flower, drop in some cheese....I tried chevre, Tillamook chile cheddar, Mexican queso fresco, and Tillamook cracked black pepper. Any and all were delicious. The most traditional is the queso fresco as it doesn't melt as much as the other cheese. So you drop in some cheese, then gently fold up the flower ends, and place the little bundles on a pan. Cook in a 350 degree oven for 3-4 minutes and they're done.
Finger food of summer, finger food of flowers, finger food of simplicity.
10 comments:
Boy flowers only?
Cher, you're very smart. Yes, these were boy flowers only, as they wouldn't produce fruit. The farmers pick just the boy flowers for sale like this.
I have a ton in my garden right now, but never knew how to prepare them. (I also have some homemade cheese that need a home...I think I have a plan!)
Wow - I had never heard of this, but now I'm going to have to try this!
I've seen the blooms for sale at a flea market here in town but wasnt sure how they were prepared. Thanks for the info. Have a great week...Julian
I've never had them! They look great. Maybe on a salad??
Not heard of this before but looks lovely!
Ooh, lovely! I haven't had any yet this summer (sigh), but I love to stuff them with ricotta and fry 'em.
(And thanks for stopping by my blog to say hello! So neat hearing from people who heard the piece.)
So funny! I like to cook mine the same way (they are also very good in quesadillas with a mix of queso fresco and cojita). It's much lighter than the fried blossoms!
Wow...that's so unique!
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