Stuffed Blossoms
- Jun 11
- 2 min read
This Week’s Sale*: 25% off bagged Proganix-O™ & Proganix-I™ PLUS all pottery/containers!
A few years ago, I went to Little Hats for my usual Eggplant Parm sandwich, and I was delighted to see scrawled on a piece of brown paper a seasonal menu featuring fried squash blossoms. I had only heard of them a couple years prior, so I knew I had to try them. Oh boy, they did not disappoint. Ricotta piped inside, lightly battered, gently fried.
Cut to early this Spring, I noticed a sprout pushing up next to my walkway. Its leaves were unmistakable — clearly a seed from my pumpkin in the Fall had volunteered itself. I’m never one to discourage a volunteer, so I’ve let it keep growing. It picked a perfect spot for itself. The heat from the walkway and proximity to a divot where water collects have created a happy home. It’s ever-growing, loaded with hand sized flowers, some already pollinated and growing baby pumpkins. I know I can’t sustain a ton of pumpkins, but I can certainly use those flowers for a tasty treat.
In my research for the origin of this delight, I found something interesting. Simultaneously, cultures through Mexico/Central America and the Mediterranean had the same idea — if we pick these flowers before 7 am, they stay open longer, lending themselves to be filled. While you can find the fritters in both places, only in Mexico can you find these beauties lending their soft, nutty flavors to quesadillas.
Any member of the Curcurbit family can be used for this: squash, pumpkins, zucchini, you name it. Just give them a little taste test as some can be more palatable than others. Seasoned cooks will look for the male flowers to pick, opting to keep those with tiny veg attached to keep growing. If you find yourself overrun with zucchini mid-summer, feel free to use the female flowers too. You’re preventing a problem in the tastiest way possible!
Most opt to remove the stamen and pistil before filling. Whether you’re deep frying, pan frying, or baking, these delicacies are a snapshot of a time of year that passes all too quickly. Sharing these with your loved ones is a creative way to enjoy the bounty of your garden.
That’s it for this week, friends. Tune in Saturday mornings at 8 am for Gardening Inside Out. Follow us on Instagram for behind the scenes fun and education. Queue up the podcast for your next journey. We look forward to seeing you soon!
Happy Gardening,
Sara Bates
*Sale is limited to BatesRewards Members ONLY, builders/landscape contractors do not have access to sale pricing, in store only through 6/18/26
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