SQUASH BLOSSOMS
Squash Blossoms are the edible flowers of squash plants (Zucchini & Fall Squash, although we tend to only harvest blossoms from Zucchini plants). These Squash plants have separate male and female flowers — the males (which are the ones you harvest to stuff!) have stamens in the center containing pollen, and the females have a stigma in the center where the pollen is deposited. We rely on bees and other insects to pollinate, but you can also easily pollinate yourself with a Q-tip or paint brush! We are always careful as to not over-harvest these precious blooms, as that could then interfere with the pollination process and lead to less fruiting. These are a staple on North Fork tables in the summer — just stuff, fry, and enjoy!
In season: Mid June to September
Nutritional value: Squash Blossoms are an excellent source of vitamin A and C, and offer a good source of iron, potassium, and calcium. Thanks to their rich orange and yellow pigmentation, they also contain beta carotene.
Storage tips: Squash Blossoms should be used within a day or two of purchase. They should be kept in the fridge until you’re ready to use them!
Culinary uses: While the classic preparation is to stuff with cheese (or herbs, meat or seafood!) batter or bread, and then do a light- or deep-fry depending on your preference! Chop and sauté with garlic or onions, add to quesadillas, soups and stews, omelets or pizza.
