Attack of the Squash Blossoms
Spring has sprung.
Summer squashes are in the Farmer’s Markets.
And so are the beautiful, inexpensive, dainty squash blossoms.
Aren’t they pretty??
Since so many people don’t know what on earth to do with squash blossoms, (I have yet to tackle their more vibrant sister, zucchini flowers), these beautiful, edible blossoms are usually fairly cheap at organic farmer’s markets.
I discovered them around two weeks ago and am hooked. I’ve tried all sorts of squash blossom variations. Stuffed with ricotta. Mixed with scrambled eggs. Pasta. Next up? Squash Blossom Quesadillas. (I’m a sucker for anything Mexican.)
My favorite way so far is actually the simplest and the first way I ever learned about squash blossoms. (And the first recipe I ever tried.) Mireille Guillano’s French Women Don’t Get Fat offers an easy, homey, zucchini flower omelette recipe. I tweaked it for squash blossoms and was quite pleased with the results. Next time, I will try those vibrant and beautiful zucchini flowers!
Squash Blossom Omelette
Adapted from Mirelle Guillano’s French Women Don’t Get Fat
Serves One (makes a great lunch or late breakfast!)
2 local, organic eggs (Mine came from the Dancing Goat at our Saturday Morning Market)
4 squash blossoms, washed and dried
1 tablespoon water
Salt and freshly ground pepper
1-2 oz fresh local ricotta (I got mine from Bufalina at the Saturday Morning Market)
- Beat eggs and add water. Mix in squash blossom flowers, salt, and pepper.
- Heat a skillet or omelette pan over medium heat. Melt butter (eyeball it) in skillet. Add egg mixture.
- When egg starts to set, sprinkle with ricotta cheese.
- Cook until omelette is firm. (Need help making an omelette? Check out the easy to follow tutorial on Yummy Supper. Or cheat and invest in a good omelette pan!)
- Remove from heat and sprinkle with parsley.
I like to serve this omelette for lunch with a hearty whole grain roll.
What is your favorite “unique” food to get at Farmer’s Markerts??