Squash blossoms

Beautiful and vibrant, squash blossoms can be stuffed and fried, or added to quesadillas, soups and risottos. Their flavor is delicate and mildly spicy with a hint of the zucchini they would have become if left on the vine. They bring an orange and yellow burst of color to any dish.

In Season

May, June, July, August, September

Available From

Recipes with Squash blossoms

Tagliatelle with Squash Blossoms, Tomato, and English Peas

John Pauley, Mattarello

Tempura Zucchini Blossoms

Margo True, Sunset Magazine

Baked Pesto Zucchini with Squash Blossoms

This recipe comes from Anne Gingrass of Brix Restaurant.

 

Zucchini and Mint-Stuffed Squash Blossoms

Brian Streeter, Cakebread Cellars

Articles about Squash blossoms

July 25, 2014

The Great Tomato Debate

Confused by terms like heirloom, open-pollinated, hybrid, and GMO? We’ll help you sort them out.

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »