Dear Kitchen,
Last September, I was in Italy and tried Fiore di Zucca. I think that was pumpkin blossoms stuffed with ricotta and baked. I became obsessed and now I'm craving them.
When are squash blossoms in season and does anyone know a place in NYC where I can buy some?
Thanks,
Rachel
Rachel,
Thanks for your question. We've experimenting with squash blossoms this summer. Look for them at the Yuno's Farms stand at the Greenmarket near the UN on Wednesdays. We took this picture there yesterday. They were 4 for $1, with or without the small squash attached.
We've also seen large plastic bags of squash blossoms sold for $5. Ask around at the farmer's market. They are often kept in coolers and might not be immediately visible. Squash blossoms are in season when summer squash and zucchini are, so you should see them for at least another month here in NYC.
Once you find some squash blossoms, how about turning them into dessert: Waldy Malouf’s Baked Squash Blossoms with Ricotta and Honey?
After you find some, can you write back and let us know what your favorite recipe for squash blossoms are? Thanks for sending in your question.
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Hi Rachel, here Sol from Italy: squash blossoms are at their best in late spring - early summer. They are delicious but very very delicate: they last up to three days after they've been cut. Also their taste is very delicate. I used to serve them in my restaurant filled with ricotta and buffalo mozzarella, mized together with salt, pepper and crushed dried mint. Then we breaded them and deep fried 375 degrees.
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My Mom (who was born and raised near Naples) makes pizza with fiori di zucca, mozzarella and salted anchovies on it, and it's yummilicious!! :)
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For a while, Fresh Direct also had them in stock. I'm not sure if they do anymore, but the Greenmarket is probably your best bet.
I've had them stuffed with cheese and fried, and I've also had a delicious taco with fried squash blossoms and crema.
Enjoy them!
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I finally got to try these things at an Italian restaurant recently and was amazed at the taste and texture. Who knew blossoms could be so good? Cooking them myself seemed to intimidating but armed with some recipes I think I'll head to the farmer's market this weekend!
view Jim of ChewOnThat's profile
It's very late for blossoms. We used to eat them when I was a kid in a vain attempt to limit the zucchini harvest. They're great, but hard to find this late in the year. What you do find will be pricey! I think Fresh Direct might still be getting them from Satur Farms on Long Island??
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Evolution Organics at the Saturday Grand Army Plaza Greenmarket in Brooklyn has had large boxes of squash blossoms for $5 for the last few weeks.
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That's exactly what I was going to say -- Evolutionary Organics.
They have the freshest most stellar greens, and squash blossoms last week.
They're at Union Sq on Weds, Tompkins Sq on Friday (or is it Sunday?) and Brooklyn on Saturday.
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I've seen them at Grand Army Plaza as well. And at the Park Slope Food Coop, though that was a few months ago.
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I saw them at the Brooklyn Heights Greenmarket by Borough Hall last Saturday.
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Very abundant in early summer.
But you may want to check out an outdoor Mexican market if you have anything like that near you.
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The LA Times Food section just last Wednesday featured an article about Matt Molina, executive chef at the most talked about restaurant Mozza and included a recipe for one of their most popular appetizers: Ricotta-Stuffed Squash Blossoms.
http://www.latimes.com/features/food/la-fo-molinarec1aug29,1,1753611.story?coll=la-headlines-food&ctrack=2&cset=true
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