Squash blossoms, those ephemeral sunset-hued blooms, are my farmers market weakness. With the Saturday Morning Market back in full force in St. Petersburg, I pick up a bunch of the orange-tipped blossoms whenever I see them.
So how to eat these pretty flowers? The most common preparation is to stuff them with cheese, something like ricotta or goat cheese, and fry them. This is never a bad move, but I wanted to try something different that didn't require coating the beautiful blooms. With Saturday turning into Sunday, these quick-to-perish blossoms were slated for breakfast.
The first thing that came to mind was a frittata. I envisioned one topped with squash blossoms fanned out like flames. And goat cheese, of course, because I see no reason to lose the cheese part of the common squash blossom equation. You could also substitute ricotta here.
After cleaning and prepping the blossoms (they can be gritty and buggy straight from the market), I roughly chopped a handful to be mixed in with egg, garlic and caramelized onion.
Like the squash and zucchini these flowers come from, their flavor is mild so I didn't want to overpower them with too many other ingredients. Their delicate flavor allows the other qualities of the blossom to shine. They add texture and beauty to an everyday frittata.
Next weekend, I'm folding the squash blossoms into a quesadilla.
Ileana Morales Valentine lives in St. Petersburg with her husband. For more of their kitchen stories, visit her blog, ALittleSaffron.com. Say hello at [email protected]