squash blossoms The flowers from either summer or winter squash are edible and delicious. Squash blossoms come in varying shades of yellow and orange, with flavors that hint of the squash itself. They can be found from late spring through early fall in specialty produce markets as well as Italian, Latin and Filipino markets. Squash blossoms are naturally soft and somewhat limp, but choose those that look fresh, with closed buds. They’re extremely perishable and should be stored in the refrigerator for no more than a day. Squash blossoms may be used as a garnish (whole or slivered) for almost everything from soups to main dishes. They also add color and flavor to salads. The most common method of cooking them is sautéing, often after coating the blossoms with a light batter. Squash blossoms are sometimes stuffed with ingredients such as soft cheese before being baked or batter-dipped and fried. They contain vitamins A and C, as all as iron and calcium.
The New Food Lover’s Companion
If you are interested in trying squash blossoms at home, here’s a link from The Kitchn to spark your imagination – Five Ways to Eat Squash Blossoms.
New at the cafe this past week we started serving this delicious and vegetarian pizza, complete with smoked burrata, cherry tomatoes, squash blossoms and fresh oregano. If you haven’t been into the Fig Café before (full menu here), our pizzas are a must-try!
Photo credit: John Toulze
Each week we add something new to our culinary vocabulary by delving into a word from our menu. We love food, we love words, and we love to learn a new word or see a new preparation of an ingredient we may have used before.
Cheers to the (three-day) weekend!