What Does it Taste Like?

Squash blossoms have a mild and slightly sweet flavor that resembles the squash they come from. They have a delicate and soft texture that can become crisp when fried or baked. Squash blossoms are best eaten when they are fresh and tender, as they can become bitter and tough when they age.

Varieties we grow

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Why Should I Eat It?

Squash blossoms are low in calories and high in water content, making them a light and hydrating food. They are also rich in vitamin C, which supports the immune system and skin health, and vitamin A, which promotes eye health and vision. Squash blossoms also contain some minerals, such as calcium, iron, and potassium, as well as antioxidants, such as beta-carotene and lutein, which protect the cells from oxidative stress and inflammation.

Squash Blossoms

May - August

Have you ever seen those bright yellow or orange flowers at the farmers market or in your CSA box and wondered what they are? They are squash blossoms, the edible flowers of the plants that produce squash, such as zucchini, spaghetti squash, or pumpkin. Squash blossoms are not only beautiful, but also delicious and versatile. You can eat them raw, sautéed, stuffed, fried, baked, or in soups, salads, pasta, quesadillas, frittatas, and more.

Recommended Storage

How Do I Store It?

Short Term

Squash blossoms are very delicate and perishable, so they should be stored properly and used as soon as possible. You can store squash blossoms in the refrigerator for up to two days, in a plastic bag or a container lined with paper towels. Make sure to remove any pistils or stamens inside the flowers, as they can cause wilting and spoilage. You can also wrap the stems of the squash blossoms in a damp paper towel, to keep them hydrated and fresh.

Long Term

  • Freezing: You can store squash blossoms in the freezer for up to six months, in a freezer-safe bag or container. Make sure to wash and dry the squash blossoms well, and remove any pistils or stamens inside the flowers. You can also blanch the squash blossoms in boiling water for a few seconds, and then plunge them in ice water, to preserve their color and texture. You can freeze them plain or stuffed, depending on how you plan to use them later. To use frozen squash blossoms, thaw them in the refrigerator overnight, or in cold water for a few minutes, and then cook them as desired.
  • Pickling: Pickling is a good way to preserve squash blossoms for a few weeks, and to use them in dishes that require some acidity and crunch, such as salads, sandwiches, or appetizers.

How Do I Cook It?

Squash blossoms can be cooked in various ways, depending on your preference and the dish you are making. Here are some of the most common and popular methods for cooking squash blossoms:

  • Raw: You can enjoy squash blossoms raw in salads, sandwiches, or as a garnish. Just make sure to wash them well and remove the pistils or stamens inside the flowers, as they can be bitter and hard to digest.
  • Sautéed: You can sauté squash blossoms in a little oil or butter over medium-high heat for a few minutes, until they wilt and soften. You can season them with salt, pepper, garlic, herbs, or lemon juice, and serve them as a side dish or on top of toast, pasta, or rice.
  • Stuffed: You can stuff squash blossoms with cheese, meat, vegetables, herbs, or grains, and then bake them in the oven or fry them in a batter. Some of the most common cheeses used for stuffing squash blossoms are ricotta, goat cheese, mozzarella, or cream cheese. You can also add some nuts, such as pine nuts or walnuts, for some crunch and flavor.
  • Fried: You can fry squash blossoms in a light and crisp batter, made with flour, water, eggs, salt, and baking powder. You can either fry them plain or stuffed, and serve them with a dipping sauce, such as marinara, aioli, or honey.
  • Baked: You can bake squash blossoms in the oven, either plain or stuffed, and drizzled with some oil or butter. You can also sprinkle some cheese, such as Parmesan or feta, on top of them for some extra flavor and browning. Bake them at 375°F for about 15 to 20 minutes, or until they are golden and crisp.
  • In soups, salads, pasta, quesadillas, frittatas, and more: You can add squash blossoms to any dish that calls for squash or zucchini, or that would benefit from a touch of color and flavor. You can chop them up and add them to soups, salads, pasta, quesadillas, frittatas, or any other dish you like. Just make sure to add them at the end of the cooking process, as they don't need much time to cook and can easily overcook and lose their shape and texture.

What Goes Well With It?

Squash blossoms have a subtle and delicate flavor that can pair well with many ingredients and spices. Here are some of the best flavor pairings for squash blossoms:

  • Cheese: Cheese is one of the most common and delicious pairings for squash blossoms, as it adds creaminess, saltiness, and richness to the flowers. You can use any cheese you like, such as ricotta, goat cheese, mozzarella, cream cheese, Parmesan, feta, or Manchego.
  • Herbs: Herbs can enhance the flavor and aroma of squash blossoms, as well as add some freshness and color. You can use any herbs you like, such as basil, mint, parsley, cilantro, dill, oregano, thyme, or rosemary.
  • Garlic: Garlic can add some pungency and depth to squash blossoms, as well as complement their sweetness. You can use fresh garlic, minced or sliced, or garlic powder, depending on the dish you are making.
  • Lemon: Lemon can add some acidity and brightness to squash blossoms, as well as balance their sweetness. You can use fresh lemon juice, lemon zest, or lemon wedges, depending on the dish you are making.
  • Honey: Honey can add some sweetness and contrast to squash blossoms, especially when they are fried or baked. You can drizzle some honey over the cooked squash blossoms, or serve them with a honey-based dipping sauce.
  • Nuts: Nuts can add some crunch and nuttiness to squash blossoms, especially when they are stuffed or in salads. You can use any nuts you like, such as pine nuts, walnuts, almonds, pistachios, or pecans.
  • Spices: Spices can add some heat and complexity to squash blossoms, as well as complement their flavor. You can use any spices you like, such as salt, pepper, paprika, cumin, coriander, turmeric, or cinnamon.

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