We have a few ready each day, so I've prepared it steamed, fried it, made it into zucchini bread, used it in a vegetable spaghetti sauce, and in veggie pizza rolls (ala Double Daves, yum!). I was running out of ideas, so I turned to the internet. My friend Glenn said he had tried squash blossoms and they were delicious, so I looked up recipes for the blossoms, as well.
I don't think I've taken pictures of my cooking since college (remember that, Christy? we were so proud of our cooking!), but I figured it was okay for the blog.
The cutting board on the left has squash blossoms stuffed with a ricotta mushroom mixture. (There are also a few mushrooms because I LOVE fried mushrooms.) I wasn't sure exactly which blossoms to use, so we tried some of each - male blossoms (the ones without fruit) and female blossoms attached to baby squashes of 3 varieties. They were then dipped into a homemade beer batter and fried - delicious! The other dish is all 4 types, stuffed with sausage, onions, breadcrumbs, and some other stuff. I topped them with a little Italian cheese right at the end of baking. Also yummy!
When I was washing the squash blossoms before preparing them, I opened up a tiny spot at the top of the blossom and ran water into them. I was very surprised when one of the flowers started buzzing and vibrating! I came to my senses in time to make it outside before the bee came zooming out the end. I had seen all the bees in the blossoms this morning, but that was when they were wide open; I didn't expect the bees to stay inside and get closed into the flowers in the evening.Tomorrow night's dessert: Baked Squash with Blueberries!
Here are the recipes:
http://www.seasonalchef.com/recipe0805b.htm#Battered
http://southernfood.about.com/od/summersquash/r/bl00819a.htm


















