Squash Blossoms

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¬†Over the weekend, Jesse and I ventured to the Farmer’s market. We have been so busy moving and with me starting my dietetic internship that we haven’t been in a few weeks! Naturally, we were hoping to find something new and exciting to experiment with. We came across squash blossoms, which are the flowers that grow on zucchinis. We actually had eaten these once before, in Florence. There, we had them fried and they were delicious! We researched how to prepare them and one method that seemed doable was to stuff and roast them in the oven.
These flowers were FRESH from the ground. Little bugs and all. We opened them up to take out the anthers and then washed them and patted them dry. It was quite the process.getfileattachment-2-1
I sauteed up a bunch of our usual go to vegetables including onion, zucchini, Swiss chard, and asparagus. Then, I stuffed the flowers and roasted them in the oven for about 10 minutes at 400 degrees. I broiled them a little bit at the end in an attempt to make them crisp up a bit.
We sat down to eat and let’s just say we probably won’t be making squash blossoms again any time soon. They came out so gritty tasting. Like we were eating dirt in every bite. We ended up taking the vegetables out of the flowers and just eating them with the rice and Parmesan. I think if I were to make them again, I would have to wash them like 5 more times and scrub them each a lot more. Oh well! Not every kitchen adventure turns out good, especially in my kitchen, but I wanted to share our experience!