Zucchini Blossoms

Is it too early/late for zucchini blossoms? If they are in season where might one find some? Im guessing Creation Gardens.

We are just about to start seeing them on our plants, so I'd say within a week.

Stuff with Capriole goat cheese, batter and saute. Fabulous.

TP,

Sounds yummy! Question: when can you remove the blossoms? If you remove them too early, they wouldn't have a chance to fruit. So do I wait until I can see that little nub of squash has formed, and then remove the flower? Or wait until the flowers fall off?

Thanks!
Deb

Deb,

We do wait until we see the zuch forming before removing the blossom. It's a bit of a dance to harvest the blossom before they wilt and get too soft to be edible. Later in the season (when we zucchini overload) we'll remove them earlier than we would right now when we're just starting to get the zuchs.

There are both male and female blossoms. The male blossoms grow on a "thick" stem. The female blossom grows on a "skinny" stem. You can pick the male whenever. I prefer the female blossoms used with the fruit attached when the fruit is two to three inches long. Some recipes definitely call for the male blossoms; some the female blossoms.

i found this recipe and tutorial on zucchini blossoms. i'm going to make this as soon as i found some blossoms. growing up my mom just coated them in batter. this recipe looks delicious. never did i think about stuffing them. http://allthingsnice.typepad.com/tasteb ... -test.html

Annemarie,

Great find- thanks for posting this one! I may make them this weekend with my little guy.

Deb

I finally got a chance to make these as the farmer's market had some. I would suggest that if you are to make them at least double the batch and share. Very light and delicate. Pretty on a plate too.

Sarita,

I'm making the one I bought at the market this evening with dinner. Did you use the recipe Annemarie posted? And adaptations you'd recommend ( other than doubling it)?

Deb

Heya Deb,

I did do the recipe that Anna Marie posted. I did drizzle a little honey on the top of them. When you are serving these think about them kinda like tempura...good hot and warm but once cold they lose their crispyness. I would also maybe use a sharper cheese than parmigiano next time or maybe more of it. The first time around though I would just follow the recipe to get the feel for it.

Enjoy!
Sarita

Sarita,

Perfect timing- Thanks! I'm starting to prep in 1/2 hour...

Love the honey suggestion- we have some incredible Tupelo honey and some french Lavender honey-so the fun part will be tasting both to see which marries better!. Thanks for the suggest on the cheese- I'd been debating Reggiano or Pecorino Romano, and I think now I'm going with the latter.

Thanks again,
Deb

Heya Deb,

How did they turn out? I was harvesting some Ancho chilis in my garden and I was thinking they might be good in the stuffing as well.

Best,
Sarita

They turned out great-and I'm not a fryer.
Couldn't figure out if we liked them better with or without the honey, so we sure had fun trying!
Personally, we thought they asked for a mild filling. I'll be interested to hear how they work with chiles.
Deb