Squash Blossoms: When You Have the Will

The squash have blossomed in just the last two days. Each time something new breaks out I am amazed. I don't know why, maybe because we have so much non-functional (but beautiful) vegetation around us that when something begins to fulfill a function I think it's a miracle. This 'plants growing in the dirt' thing really works!

I am particularly fond of squash blossoms, but they are so hard to find (unless you are growing your own) and so perishable. When you buy them you are committing to using them. Now. Not later in the week, now. When there are squash blossoms at the farmer's market at the pier we'll get a bag and bring them home, but these transient beauties will only last a day, maybe two at the most. You've got to have a recipe in your back pocket because there's no time to be wishy-washy about using them. Here's a couple simple recipes anyone can make.

First you've got to prep them. I don't even wash them, I just take each one, gently peel back the crepe-like petal and snip out the pistil with my fingernail. If the stem is long, I'll trim it. Cut them in half the long way and you're ready to go.

Squash Blossom Soup

Their delicate flavor lends itself to a simple soup. Start with a mirepoix and garlic, saute for a couple minutes then add the blossom halves. Saute those for about 30 seconds and then add some vegetable broth and simmer for about 15 minutes and season with s&p. You can add cream at this point to give it body, or thicken it with a roux in the saute stage. The important thing is to not get too fancy because the flavor of the blossoms is so subtle you have to let it come through.

Stuffed Squash Blossoms

Their shape also makes them a natural receptacle for stuffing. I made a mix of ricotta, mozzarella, italian sausage, and herbs and gently filled them with it. The petals are so delicate that they can rip easily, but that's okay, just do the best you can and try to cover any holes with the neighboring petal. It's a painstaking process, but worth it. A pastry bag with a large round pastry tip will help a lot if you have one.

Now here's the fun part. Make an tempura batter out of flour and club soda. Just whisk, and when it's about the consistency of buttermilk you are good to go. Hold each one by the stem and dip in the batter, then straight into the fryer for about 1 minute until it's golden brown. Eat them right away! I made these for a wine dinner and they were a hit.

You can throw them into a quesadilla with some cotija cheese and shredded chicken (quesadillas de flor de calabaza), or add them to a fritatta.

Like everything else you do in life, it's just about using your imagination, commiting to it, and having the will. As I write this, Jason Mraz lyrics drift across my desk...

"My hands are high

And I'm holding out, but holding up

And I figure that I, figure that I just might make it."