Buongiorno my Foodie Friends!
I want to chat about one of my favorite vegetables….squash blossoms. These beauties are one of those ingredients that feel like a little culinary secret….delicate, fleeting, mildly sweet, almost floral, and capable of making a dish feel and look instantly special, beautiful and adding a touch of whimsy. They also make people feel like they’re getting something both special and ephemeral and reinforces that the dish they are in is fresh, intentional and tied to the moment.
They are used extensively in Italy and Mexico. Known as ‘fiori di zucca’ in Italian, they are used in pastas, frittatas and soups but most often served stuffed with ricotta and herbs, lightly battered and fried…my favorite way or preparing them…I mean, can you imagine a more beautiful, delicate and thoughtful hors d’oeuvre? In Mexico, called ‘flores de calabaza’, they are commonly found in quesadillas, soups and stews. But in America….wtf? The only place you can normally find them is at Farmer’s Markets, which I guess is at least one good thing but I don’t understand why they are not more readily available in our better markets. Yes, they are somewhat fragile, but I can tell you from my personal experience in my restaurants, when properly packed and kept refrigerated, they have a remarkable shelf life well beyond what you would imagine given their delicate nature.
So I encourage you all to seek them out at your local Farmers Markets and also start asking the produce managers in your go-to, high end, neighborhood markets to start carrying them so you can enjoy them and impress your dinner party guests.
Blossoms Rule!
David 2.0
