Comments on: Food of the Moment: Squash Blossoms

By: 1 carat diamond earrings

1 carat diamond earrings — Fri, 25 Jun 2010 00:37:40 +0000

Oh, and usually people stuff them with ricotta, but I think a really good stuffing would be truffles and goat cheese… I can almost taste it already. I’ve also tried them with a beautiful crab stuffing once – fantabulous.

By: 1 carat diamond earrings

1 carat diamond earrings — Fri, 25 Jun 2010 00:35:30 +0000

Hi there! I’ve been growing zucchini as well and have had some issues with some sort of white powdery stuff growing all over the leaves when the seedlings were just starting out. However, I read somewhere that diluted chamomile tea works as a great fungicide as well as a natural fertilizer. I’ve therefore been using a combination of green tea, nettle tea, and chamomile tea as a foliage spray for everything from my zucchini to carrots. It really, really works and my zucchini plants both started producing baby zucchini as well. I’m so excited! I thought they wouldn’t survive, but now they are thriving. I can’t wait for the orange blossoms to show up on mine, but for some reason, the baby zucchini are there already because zucchini produce both male and female flowers…

By: MessyONE

MessyONE — Mon, 03 Aug 2009 13:54:10 +0000

I stuff them with feta and sage, dip them in a light tempura batter and fry them in my trusty cast-iron pan. They have to be eaten instantly, while they’re still hot, otherwise they go limp and soggy. Everyone I know LOVES them, but I suspect it might have something to do with the crispy fried goodness rather than the actual flower.

By: Helen Yuet Ling Pang

Helen Yuet Ling Pang — Fri, 31 Jul 2009 17:23:14 +0000

What a coincidence! I’ve just tweeted a photo of my courgette flowers from the garden! I’ve had them stuffed with cheese and drizzled with honey in a tapas restaurant, but at home, we’ve simply fried them to serve with pasta. The simpler, the better!

By: Lisa Bramen

Lisa Bramen — Thu, 30 Jul 2009 17:05:09 +0000

I tasted fried squash blossoms that stuffed with a little cheese and anchovies in Rome. They were delicious, and much lighter than they sound.