Marian Platt

Summer has faded and we are into fall - time to cut and dry the herbs and put our vegetable gardens to bed. I still have salad greens and some beets to pull - my carrots never came up and the new potatoes were scarce as was the summer squash. But there are many bright yellow squash blossoms just asking to be picked.

Squash blossoms are a widely used flower that has been eaten for centuries in America, Asia and Europe. Native Americans traditionally harvested and dried them to use in winter soups and stews. Italians fill the blossoms with cheese, dip them in an egg batter and fry them. The fresh flowers of squash can be cut into ribbons to garnish salads or pasta.

The blooms of all members of the cucurbitacae or squash family - zucchini, yellow crookneck, pattypan, winter squash, even pumpkin - can be used, though they do vary in size and time of bloom.

The best time of day to harvest flowers is in the morning.

Plants produce both male and female flowers. The male flowers always grow upright on the stem. The female flowers produce the fruit; there often will be a small fruit or at least a swelling on the end when you are ready to pick blossoms. Use a sharp knife to cut off the male flowers, leaving a few inches of stem. If you harvest female flowers, you can cut the blossom with or without the fruit attached. Store the flowers with their stems in water until ready to use.

To prepare the blossoms, snip the stem close to the flower or cut the flower from the base of the fruit. Rinse them carefully; they often have insects inside. Remove the stamens and pistils from the inside of the flowers and gently pat the flowers dry. The blossoms can be kept in the refrigerator between damp paper towels for a few hours.



Fried Squash Blossoms with Goat Cheese and Herbs

16 squash blossoms

5 ounces goat cheese

2 tablespoons minced chives

2 teaspoons minced marjoram

salt and freshly ground black pepper to taste

3 tablespoons milk or cream

1 egg

6 tablespoons water

1 tablespoon olive oil

3/4 cup flour



Gently wash and dry the squash blossoms; remove the stamens and pistils.

In a small bowl, mash the goat cheese with a fork and add the herbs, salt, pepper and a few teaspoons of milk. Blend well and add a little more milk if necessary.

In a shallow bowl, lightly beat the egg with a fork. Add the water and olive oil and blend well. Add the flour and combine to make a smooth batter.

Using a teaspoon or your fingers, gently stuff the blossom with the goat cheese and herb mixture.

Into a skillet over medium heat, pour vegetable oil so that it is about 1/4-inch deep. Holding the flower by the open end, dip it into the batter and place it in the skillet. Repeat with a few more flowers. Turn them gently so that they turn golden brown all over. Drain the cooked flowers on paper towels while frying the rest.

Serve hot with wedges of lemon.

Note: If you are frying a lot of flowers, you can place them in a preheated 300-degree oven for a short time to keep them warm, but they are best served immediately.

information and recipe from Taunton's "Kitchen Gardener"



Dave's Fried Squash Blossoms

Mix 1/2 cup sparkling water with 1/3 cup flour and 1/3 cup cornstarch.

Let sit for 1 hour. Dunk squash blossoms into batter; fry in hot oil.



Squash Blossom, Avocado and Butter Lettuce Salad

1 tablespoon lemon juice

5 tablespoons olive oil

1 teaspoon Dijon mustard

1/2 teaspoon each kosher salt and black pepper

1 butter lettuce head, torn into large pieces

2 cups small squash blossoms, stems removed, divided

3 tablespoons roasted, unsalted sunflower seeds

1 avocado, peeled and sliced

Whisk together lemon juice, oil, mustard, salt and pepper in a large bowl. Add lettuce, 1 1/2 cups blossoms, the sunflower seeds and avocado and lightly toss with dressing until coated. Sprinkle remaining 1/2 cup blossoms on top of salad.

Serves 4-6

from Sunset Magazine



Squash blossoms have a delicate flavor, so pair them with mild greens, herbs and cheeses.

Some other ways to use those squash blossoms - toss whole blossoms with warm pasta coated with olive oil and garlic. Tuck blossoms into quesadillas made with jack cheese and roasted chiles. Stuff blossoms with sweetened ricotta cheese, dip in tempura batter and fry until golden. Dust them with powdered sugar.

For those with an abundance of little green tomatoes in their garden - pickle them.

3/4 cup sugar

1/2 cup salt

1 32-ounce bottle cider vinegar

1 teaspoon whole black peppercorns

3 sprigs tarragon

3 garlic cloves

3 pounds green tomatoes, washed and quartered if large

Bring all ingredients except tomatoes to a boil in a large pot. Reduce heat and simmer 15 minutes. Add tomatoes and cook 3 minutes (no longer). Remove from heat and let cool completely in the brining liquid. Serve chilled or at room temperature.

from my files



In the corners of my raised beds, I always plant some nasturtium seeds - they cascade over the ends and offer bright color to a garden. Now is the time to gather up those freshly green nasturtium seeds that have fallen from the raised beds and pickle them. They make a good substitute for capers or can be used in a tartar sauce.

Pick green nasturtium "fruits" and soak three days in cold salted water, stirring daily. Make a pickling solution of white wine vinegar, sliced scallions, 1 teaspoon each of horseradish, salt, pepper, cloves, mace and nutmeg. Heat slightly and add the drained nasturtium seeds. Place in a sterilized jar and cover tightly and keep in the refrigerator. They will add zest to your winter dishes.

from my files



Autumn has arrived and the chill of a first frost will soon be with us. So don't tarry any longer - cut and dry those herbs, cut the squash blossoms, pick those little green tomatoes and gather up the nasturtium seeds.