Home > Kitchen Projects > When life gives you squash blossoms…

When life gives you squash blossoms…

We have a fairly ambitious garden, considering that we don’t get enough sun to really make the most of it. We do however grow amazing greens, leafy herbs, onions, and cherry tomatoes; always, the plants themselves are very healthy and quite prolific, though  when it comes to cultivating the vegetables or fruits from the plants, well, we aren’t as lucky.

Take our pumpkin vines for example: we have four plants that have probably grown to cover several hundred linear feet. To date, we have harvested merely two pumpkins, one sugar pie and one French white heirloom. That said, we have blooms every day — usually in the 5s and 10s. I think our record probably hovers around 22 or 23 blooms in one day.

So while we may only have a handful of zucchini every year, and a few pumpkins, about 10 large tomatoes and a small basket of peppers (and other various and sundry veg), we always, always have prolific amounts of blossoms.

We have found that the blossoms have a very subtle floral or herbal flavor that is wonderful in broths (such as would lend itself to a squash blossom soup), to stir fries, and to our favorite: eggs.

The pairing of our own backyard chicken eggs, a sweet onion (sometimes from our yard), and a dozen or so prepared squash blossoms — with generous butter and olive oil, salt and a pinch of pepper — is the best way to enjoy them. Such was the case this morning, when a lovely harvest netted 16 beautiful blooms.

Morning harvest

Freshly washed to get off the little flying creatures that are attracted to their fleeting glory.

Another angle of the squash blossoms

Big and small — the little ones are from the French heirloom pumpkin vine, which has a more flavorful bloom. The large ones are from a Sugar Pie pumpkin (I think… It was a volunteer).

Piper eyes the bounty

Piper loves to look at bright colors!

Squash blossom stamens

We always remove the fibrous stamen and base of the bloom, leaving only the petals, which steam inside the omlette with nothing but a pinch of salt.

Squash Blossom Omlette

Note how the blooms take on a deeper orange hue when cooked?  We split a 4-egg omlette and loved every bite!  Topped with a bit of grated Parmesan and accompanied with a freshly homemade tortilla.  What could be better on a Sunday morning?

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  1. Darren
    August 8, 2010 at 11:47 pm

    Those look yummmy! And that omelette look absolutely delicious!

  2. September 3, 2010 at 7:35 pm

    I’ve always wanted to cook with squash blossoms. Haven’t had the opportunity yet. Cool blog entry!

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