#squash blossom

[philphotographer]

[licoricetongue]

Ricotta and Squash Blossom Pizza

[banhbotloc-moved]

[ID: 2 photos show squash blossoms, first uncooked and then tempura battered and fried. They have pointy orange petals and green bases, and the tempura battered ones have blobs of crispy light golden batter. End ID]

really pretty farmer’s market squash blossoms at the end of the season + the production of mixing up tempura batter with sparkling water and an ice bath + the delicate crunch of these!!

[morethansalad]

Vegan Squash Blossom Quesadillas (Quesadillas de Flor de Calabaza)

[sikfankitchen]

Tis' the season for zucchini blossoms 🌼 they're so gorgeous and taste great fried and stuffed with ricotta or a mushroom puree :)

[l-ultimo-squalo]

Mickey Mouse Zuni squash blossom necklaces and brooches, including some old pawn pieces.

Artists not identified, images from online auctions.

[nopizzaaftermidnight]

[inthecityofgoodabode]

August 2022

I’m not positive but I think this was a honeybee queen in our lemon squash blossom: 

One of our lemon squash plants at Plot 420 made green fruit: 

Tuesday’s Plot 420 harvest including one cherry tomato... we didn’t plant any cherry tomatoes: 

[afragmentcastadrift]

Next day. Same bee? Nonetheless, lost in the sauce.

[old-powwow-days]

Arizona Highways July 1953

Debutante by Joseph Howard McGibbeny

[icleanedthisplate]

Squash Blossom Pizza, Caesar Salad. Raduno. Little Rock, Arkansas. 2.8.2023.

NOTE TO SELF: This is probably the best pizza I've had in Little Rock, though I know I need to try a few other spots I haven't visited yet.

Currently ranked second of eight February meals.

[drawingshack]

I think I saw this video of this person cooking a meal with zucchini and he cut off and threw away the zucchini flower, and it reminded me a bit of my mom's garden and as I was growing up, the zucchini flower was kind of seen as the delicacy of the harvest

[morethansalad]

Vegan Stuffed Squash Blossoms

[downtoearthmarkets]

The warmer months rotate a fresh crop of nutritious and colorful fruits and vegetables into the stalls of our farmers markets. Some of the most prolific summertime newcomers that you’ll easily find at the market now through early fall are yellow squash and zucchini. Often conflated together, yellow squash and zucchini are closely related yet subtly different. Whereas both are members of the broader “squash” and, more granularly, “summer squash” family, zucchini generally has a dark green skin with a thin cylindrical shape, while yellow squash is, unsurprisingly, a canary yellow with a bulbous bottom. However, zucchini can also come in a yellow hue which quite understandably feeds the ongoing identification quandary. From a culinary perspective, both yellow squash and zucchini are considered vegetables due to their milder, savory taste. When shopping, pick pieces with firm, unbroken skin that are free of bruising. Most summer squash will last a little over a week in the refrigerator. They make a fun and colorful side dish when sauteed together or thickly sliced, seasoned and grilled on the barbecue. Botanically speaking, both zucchini and summer squash are identified as fruits. They each contain seeds and grow from the flowers of the plant. The flowers are an oft overlooked part of the plant, but they are considered a delicacy in many parts of the world. In fact, squash blossoms have been a mainstay of Latin American and Mediterranean cuisine for centuries. In Italy, eating not only the plant’s fruit, but its flowers as well, originates from what is known as “Cucina Povera” or the zero-waste “poor kitchen” tradition. Given that they are high in fiber, calcium and iron and a great source of vitamins C and A, squash blossoms are valued nutritionally as well as for making a tasty appetizer. They are almost always prepared fried, either plainly battered or stuffed with soft cheese and sometimes anchovies. During a magical trip to the Amalfi Coast with my husband in 2013, I discovered ‘fiori di zucca fritti’, aka fried zucchini flowers, for the first time. I was so enraptured by what was, at least to me, such an exotic and novel item, that I proceeded to order ricotta-stuffed blossoms with a side of marinara dipping sauce for dinner every night! The delicate tastes and aromas of that dish will forever be inextricably linked in my mind with the memory of al fresco meals on the patio of our cliffside hotel overlooking the Tyrrhenian Sea, with the lights of Positano twinkling softly below. For squash blossom lovers such as myself, the good news is that squash season means that the blossoms can be found at many Down to Earth farmers markets. However, they are a sought-after item by those in the know, so it’s worth heading to farm-stands early before they sell out. Although cooking a delicate flower may sound complex and a bit intimidating, fried squash blossoms are actually easy to make and are sure to add a touch of Mediterranean whimsy, summer delight and color to your table.

[haveyoueatenthis]

[mixelation]

i know its not That weird but i absolutely adore pumpkin flowers. they are just so cutes

Actually this is a pretty solid choice for "weird flower to like" without having to deviate into "extremely obscure orchid" or "actually just ugly." They are big. They are a very pretty orange. And you can eat them!!! But I can't say I've ever heard anyone say they're their favorite. There's even only one in the gif search. Look-- it's got bees! I'll give it a respectable 6/10 for "weirdness of flower to like"