Farmer's Market Report: Summer Squash and Blossoms

Farmer's Market Report: Summer Squash and Blossoms

Laure Joliet
May 25, 2010

While much of spring's bounty (like artichokes and asparagus) are still available, all the berries, corn and the first hint of stone fruit at this past weekend's Pasadena Farmers' Market made it feel like summertime. While we wait for peaches and nectarines, what really got us excited were the delicate squash blossoms and their counterparts: summer squash.

Squash Blossoms are some of our favorite seasonal foods. Maybe it's because you get to eat flowers or maybe it's just because they're available for such a short window of time that they feel extra special. Battered and fried (and stuffed with goat cheese) they offer a crisp shell and a soft, flavorful middle. Serve them up for brunch and your guests will swoon.

No matter how you're preparing, just remember to carefully take out the pistil before cooking.

Fried Squash Blossoms
5 Ways To Eat Squash Blossoms
How To Tell the Difference Between Male and Female Blossoms

Along with the blossoms, all kinds of summer squash were available including our favorite: Pattypan Squash (we like it mainly for it's fun shape!). Below are some recipes for summer squash, but hands down, our favorite way to eat them is to coat them with some olive oil, salt and pepper, and throw them on the grill.

Pattypan Squash Braised With Onion, Tomato and Chorizo
Shredded Zuchinni and Summer Squash Salad
Baked Summer Squash

(Images: Laure Joliet)

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