Many BG gardeners are growing summer squash and zucchini. Both are incredibly versatile veggies that can be puréed into soup, sautéed in a stir fry, transformed into "veggie pasta," baked in bread -- you name it, squash can do it.
But did you know that you can also eat the squash blossoms? They're best to eat right away after they're harvested, which is why they are near impossible to find in the grocery stores. If you're growing them, though, or you know someone else who is -- you will surely enjoy this delicious squash blossom recipe sent in by Gardener Emily.
Have a recipe to share for vegetables in season? We'd love to feature it on our blog. Send us a note!
But did you know that you can also eat the squash blossoms? They're best to eat right away after they're harvested, which is why they are near impossible to find in the grocery stores. If you're growing them, though, or you know someone else who is -- you will surely enjoy this delicious squash blossom recipe sent in by Gardener Emily.
Have a recipe to share for vegetables in season? We'd love to feature it on our blog. Send us a note!
For the blossoms:
1 tablespoon olive oil
1 large shallot, diced
2 medium zucchini, diced
1/4 teaspoon salt
1 ear of corn
4 ounces fresh goat cheese
3 tablespoons chopped fresh basil
16 - 18 squash blossoms
For serving:
1 tablespoon olive oil
1/2 pint cherry tomatoes, halved
1-2 cups of greens (I used sorrel)
salt and pepper
Heat the oil in a wide skillet over a medium flame. When the oil shimmers, add the shallot. Cook for about 10 minutes, until translucent and tender. Add the zucchini and salt, and cook, stirring occasionally, until tender, 5 minutes. Add the corn and cook for 1 minute longer. In a medium bowl, stir together the cooked veggies with the goat cheese and basil. Set aside.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Bring a large saucepan of salted water to a boil. Prepare a medium bowl full of ice water. Drop the blossoms into the boiling water a few at a time and cook for 10 seconds. Lift them out and drop them into the ice water.
Carefully open up one of the blossoms and place 1 tablespoon of the filling inside, then close the petals around it, and place it on the baking sheet. Repeat with the remaining blossoms. Brush the blossoms with a bit of olive oil and sprinkle with a few pinches of salt. Bake in the oven for 5-7 minutes, until heated through.
Meanwhile, warm 1 tablespoon of olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook, tossing, until warm and beginning to release some of their juices, a few minutes. Season with salt and pepper to taste.
Toss your greens in a medium bowl with a drizzle of olive oil, a squeeze of lemon juice, and salt and pepper.
When the blossoms are hot, divide the greens among 4 - 6 plates. Top with 3-4 blossoms, then spoon the warm cherry tomatoes over the blossoms.
1 tablespoon olive oil
1 large shallot, diced
2 medium zucchini, diced
1/4 teaspoon salt
1 ear of corn
4 ounces fresh goat cheese
3 tablespoons chopped fresh basil
16 - 18 squash blossoms
For serving:
1 tablespoon olive oil
1/2 pint cherry tomatoes, halved
1-2 cups of greens (I used sorrel)
salt and pepper
Heat the oil in a wide skillet over a medium flame. When the oil shimmers, add the shallot. Cook for about 10 minutes, until translucent and tender. Add the zucchini and salt, and cook, stirring occasionally, until tender, 5 minutes. Add the corn and cook for 1 minute longer. In a medium bowl, stir together the cooked veggies with the goat cheese and basil. Set aside.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Bring a large saucepan of salted water to a boil. Prepare a medium bowl full of ice water. Drop the blossoms into the boiling water a few at a time and cook for 10 seconds. Lift them out and drop them into the ice water.
Carefully open up one of the blossoms and place 1 tablespoon of the filling inside, then close the petals around it, and place it on the baking sheet. Repeat with the remaining blossoms. Brush the blossoms with a bit of olive oil and sprinkle with a few pinches of salt. Bake in the oven for 5-7 minutes, until heated through.
Meanwhile, warm 1 tablespoon of olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook, tossing, until warm and beginning to release some of their juices, a few minutes. Season with salt and pepper to taste.
Toss your greens in a medium bowl with a drizzle of olive oil, a squeeze of lemon juice, and salt and pepper.
When the blossoms are hot, divide the greens among 4 - 6 plates. Top with 3-4 blossoms, then spoon the warm cherry tomatoes over the blossoms.
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