soft and rumply and gone before you know it.
and that last bit? that’s the best part about eating with the seasons. participating in the fleeting wonder of a tiny moment. the squash blossoms, the knobby heirloom tomatoes, the sugar baby watermelons–we’ll have them all again, but in just a few weeks the next time will be a long way off.
james has been working for a farmer who drives down from his place on the hudson river to sell in fort greene. weekly boxes of squash blossoms have been only one of the perks. we’ve been eating the blossoms in our salads, sauteed with sweet corn and folded into quesadillas, melted down into fresh summer pasta sauces. we haven’t fried them yet. but soon. and then poof. they’ll be gone as quickly as they came and we’ll be on to enjoying the next best thing.
I love eating with the seasons. We've gotten a CSA share for the first time this year, and I love it. It's so fun to find creative ways to use up all that produce.
I loove squash blossoms, one of my very favorite seasonal items!
Beautifully stated. I'm feeling that way about peaches these days. But once they're gone, we'll be on to really delicious apples. Right now, though, they're the most amazing fruits in the world.
Oops, don't know if my comment went though… I've only had these once before though… they were so good. I have to pick some up to try cooking myself!
Ahhh! I can't find squash blossoms anywhere here in Nashville…and can't understand why? Those are lovely…so delicious.
yum, is right!
Martha wrote about squash blossoms this month too! I've been dying to try these beauties. The rich yellow-orange of your photos is encouraging me.
I heard they're good fried (…but really, what isn't good fried?)
I'm such a loser. I have no idea what to do with squash blossoms or what they even taste like.
I've never tried these! How on earth do you cook them?!
@sam agreed. i'm a total sucker for friend food. @rebecca loser? certainly not! and @katie sorry i'm no good at posting actual recipes!
a little more about the blossoms: they taste a lot like the vegetable they come from–summer squash! usually only the male squash blossoms are harvested, because harvesting the female blossom would mean stunting the growth of the squash itself! before you cook, remove the stamen (remember learning the parts of flower in grade school?) and gently rinse. we've been mostly gently heating our blossoms or eating them raw. tonight we added them to a fresh heirloom tomato sauce. go wild!
Beautiful! I love squash blossoms. They're really tasty in quesadillas 🙂
What a beautiful post!
I've never had a successful experience with squash blossoms but I'm determined to continue trying! Sounds like you two have plenty of wonderful ideas for how to use them… I'm thinking a quesadilla is just about right!
I'm so bummed! I intended to rescue the squash blossoms before Irene hit, and I think they're all gone now. What do they even taste like? I wanted to throw them into an omelet.
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