Cooking with Squash Blossoms

By: Karen Phillips | July 21 2010
Posted in Rogue Valley - Grow It - Rogue Valley

You’ve got your squash planted, and they’re growing like crazy in the summer heat. When the first blossoms open, you can almost taste the zucchini that’s sure to appear in a few days. But when you check the plants again, the blossoms – with their tiny fruits attached – have shriveled and died. What’s wrong?

Male, left; female, right. Photo: Karen Philips

All members of the squash family (which includes pumpkins, melons and cucumbers) produce both male and female flowers. And early in the season, plants tend to produce all female flowers first, followed by all male flowers. It’s only when both male and female flowers appear, that the pollinated blossoms will start setting those eagerly awaited fruits.

How do you tell the difference? You just need to…well…look under the petals. In male flowers, the base of the blossom transitions directly into the flower stem. In female flowers, however, there’s a small swollen area that looks just like a miniature squash between the blossom and the stem.

The good news is, you don’t have to stare hungrily at your plants until they get this whole blooming thing sorted out. The squash blossoms themselves make tasty eating. Why not cook a few up as an appetizer while you’re waiting for the main dish?

One of my favorite squash blossom recipes is Squash Blossom Frittata, which I found on www.theseasonalchef.com. Use fresh local eggs, garden-fresh veggies and herbs, and a good local cheese, and you have a recipe for an elegant breakfast, or – served with a tossed salad and a glass of Rogue Valley wine – a casual dinner meal.

Ingredients:

3 to 4 squash blossoms

1 to 2 baby squash, sliced thinly

4 fresh eggs

Dash of milk

2 green onions, sliced thinly

Cheese (Rogue Creamery’s Raw Milk Cheddar works nicely)

Chopped parsley and chives (optional)

Salt and pepper to taste

Directions:

Pick three to four squash blossoms per person, and one or two yellow or green summer squash. Rinse blossoms well and drain on paper towels. Beat eggs and milk together. Add parsley and chives, and add salt and pepper to taste. In an oven-proof, non-stick pan, sauté a little butter and cook the green onion and squash until just soft. Add squash blossoms, sauté for about 30 seconds and remove from pan. Pour egg mix into pan; arrange sautéed onions, squash and squash blossoms on top; cook over low to medium heat until almost set. Sprinkle with cheese and put under the broiler until lightly puffed and browned.

What’s your favorite squash blossom recipe?