The arrival of summer squashes this season are bright orange blossoms sold at farmers’ markets along with their counterpart the zucchini. The blossoms are often served fried and add beautiful color and delicate texture and flavor to summer.
The vendor suggested frying these squash blossoms; a simply batter and fry them or stuff them with ricotta,or goat cheese and herbs. I use basil and parsley and other fresh herbs. Adding lemon zest to the cheese and coarse salt helps.
Categories: Life Cycles