They can be found in farmers markets, maybe a well stocked grocery mart but any small farm might be able to give you these beauties for free or for a very small charge. Just call and ask if you can stop in to pick some of their blossoms. I’m sure many farms wouldn’t mind if they already have a pick your own operation of some sort. People do not typically view these flowers as food, and most often they are discarded or simply left to rot. Be sure to use them fresh, they are best if used the day you find them. They are very mild mannered, don’t limit yourself to just these ideas. They will not mind creativity, just be sure to remember that what you’ve gotten a hold of is truly one of a kind.
Squash blossoms or pumpkin flowers can be really difficult to come by. They are in season throughout the year typically in spring and fall when zucchini, pumpkin and squash are around. Use pumpkin, squash or zucchini flowers interchangeably. They seem to all look and taste alike. I happened to stumble upon them in a pumpkin patch but have never seen them available for sale. If I were to pick them again I would look for consistent sized blooms, and I would definitely keep more of the stem.
#1. Raw The easiest and arguably the best way to use squash blossoms is raw, eat them with a drizzle of great quality oil and salt or toss them into any salad such as this shaved summer squash salad or the Thai Style salad I prepared above. The squash blossom is simple, ethereal and easily over powered so try to go easy on the dressings and acoutrement. Toss some in with this quark and zucchini sauce, toss some raw slices onto any pasta or rice dish for a gourmet pop-of-pizazz.
Thai Style Salad with Squash Blossoms-
Cucumber, Red Pepper, Green Onion, Minced Garlic, Minced Ginger
Dressing- A drizzle of Tamari, lime juice and honey (salt and pepper to taste) I also added some fermented chili and garlic sauce for good measure
#2. Fried There is no doubt that the most popular way to eat squash blossoms is fried. I jumped on that wagon fast, and it was deliciously bad ass. Try my grain free recipe for Chevre and Gouda Stuffed Pumpkin Blossoms with Husk Cherry Chutney, or try any of these great recipes I’ve found.
3. With Eggs Squash blossoms have a subtle flavor yes, but they seem to pair perfectly with eggs. Blend a half of a cup of thinly sliced squash blossoms to 2 or 3 whipped eggs and prepare an omelette as usual. With crock pot caramelized onions, mushrooms and a little cheese these squash blossom omlette’s are the breakfast of champions for any seasonal food fanatic!
4. Soups & Pasta Perfect in any creamy soup, easy to toss in with any simple pasta dish. I bet these glorious little flowers would be a good addition to any gaspacho or even shrimp bisque. My thought was a simple caci d pepe or spaghetti carbonara style pasta with a liberal addition of zucchini blossoms. If only I had more… If only… Yes I would make some brown rice spaghetti for sure!
5. Steamed, Baked and Everything Else Let the world be thy oyster, if you have an abundance of squash blossoms (I am fiercely jealous.) and you just don’t know what to do with them, try any of these following recipes.