Something Cool You Can Make With Squash Blossoms

You’re gonna love this one. Crab rangoon, things of that nature.

Recently, I find that I do the same things on Saturday mornings. I wake up fairly early in the morning, I go to the gym, I lift weights before the gym gets crowded, I walk home, I grab the bag of compost from my freezer that I’ve been adding scraps to all week, I get an iced coffee from the place I stop at on the way to Eastern Parkway, and I walk over to the farmer’s market. I drop off my compost. And then if I remembered an extra tote bag and cash, I might buy a farmer’s market treat for myself. Sometimes this is a carton of blueberries. Other times it’s a bouquet of flowers. This past Saturday, however, I bought something else: a carton of squash blossoms.

I have eaten squash blossoms in several forms, in quesadillas and stirred and wilted into pastas and stuffed with ricotta and herbs and fried or baked. The humble squash blossom is misleading: You might think it would have a floral taste, but it’s actually quite mild, soft, and delicate, and it practically melts in your mouth when it’s fried.

I didn’t really have a plan for my squash blossoms, but as I was walking home with my bounty (which also included a carton of very ripe strawberries, a carton of heirloom tomatoes, and a sweet potato), the…