The days are hot, the sun shines in the sky long into the evening and the squash are throwing forth big bright beautiful blooms. Yes it’s that enchanted time for squash blossoms. A tiny window of wonder when the delicate flowers of your zucchinis or yellow crooks can be harvest with loving care in the cool morning air and stuffed with light fluffy cheese before being dipped in bubbling barely-there-batter and devoured in the blink of an eye.
I remember so vividly the first time I had this elusive delicacy. Working at the Utah Shakespeare Festival in stunning Cedar City the cast and crew cultivated a garden. Everyone pitched in, working together to water and weed as well as wine and dine on the fruits of our labors. John Pryble, not only one of the best actors I have had the pleasure of sharing the stage with but a local farmer of Ashland Oregon, brought out a plate of what I could only describe as heaven, a plate of Squash Blossoms.
Living in a tiny studio in Manhattan didn’t allow me the luxury of having my own garden so the years passed with nary a cheese stuffed bloom. The memories, however, remained as vivid, as ever. Then one summer evening, my husband Matt and I treated ourselves to dinner and there on the menu they were; Squash Blossoms. Before the waiter had time to ask us if we wanted flat or sparkling water I had fervently requested the appetizer. It arrived in all its splendor and even though we ate with care, savoring every tiny bite it was gone all too quickly. We ate the rest of our meal and when the waitress asked if we would like dessert I responded with all seriousness, “Yes, I’ll have the Squash Blossoms.”
So imagine my elation when last week Matt brought home a bag full of squash flowers from a co-worker; he had harvested them but didn’t know how to prepare them. Asking around the office he heard of Marcella Rose’s Blog and hit up my husband with a deal. “A trade” he said, “the flowers for a blog on how to prepare them.” I like to think my husband answered him with a resounding slam of his hand on his desk paired with a loud, “BOOM! Done!!” As this is how I would have responded to this Angel of a man.
Here is how to make heaven on a plate, but readers beware, these lighter than air treats will haunt you all year long. You have been warned. [Read more…]