It’s still summertime, which means the Farmer’s Market remains filled with fruits and vegetables available only this time of year. I know, I know, we discussed this already here. But we haven’t talked Squash Blossoms, something truly unique and wonderful with which you can cook in the late summer.
As any gardener will tell you, squash is one of the easier things to grow and is ridiculously bountiful. As such, during the summer people are always on the lookout for inventive ways to use squash. I love layering sautéed onions, thinly sliced tomatoes and thinly sliced zucchini, layer by layer, with lots of fresh thyme, basil, salt and pepper, for a wonderful gratin. Add in a little white wine and/or broth, cover with foil and roast in the oven on 350 for 45 – 60 min (the last 15 min uncovered) and you will end up with a fresh, healthy divine dish that is redolent of summer. Squash is also great for pickling.
With squash also comes squash blossoms. For years I’ve admired these beautiful blossoms at farmer’s markets, in the store and in my own garden. But I never knew quite what to do with them so I didn’t try cooking with them.
Restaurants sometimes offer squash blossoms stuffed with cheese and then fried which, when done well, is terrific. But I am not much of a deep fryer at home and the recipes I looked at were too much of a pain. I finally decided to try a few inventions with squash blossoms and ended up with two dishes I know you will love.
Both have the same base:
- Sauté an onion, diced, in a little olive oil. Add a couple of cloves of thinly sliced garlic, some fresh thyme and salt & pepper. (If you want a bit of spice, never a bad thing, add some finely diced jalapeño, serrano or red pepper. Remember the spice is in the seeds.)
- Then add a bunch of squash blossoms, chopped. Be sure to first gently wash the blossoms. Oh and tear them open before you wash and chop them to check for, you know, a creepy crawly. It’s rare but it happens.
- Saute everything down a little more until the blossoms are soft. This is a mixture I can eat by itself, with a spoon, it’s so good.
Now you have two options:
Squash Blossom Quesadillas or Baked Eggs with Squash Blossoms.
Both are very easy. And. To. Die. For.