Edible Squash Blossoms!

 

This 7 minute video shows you how to cook squash blossoms. 

I used zuchinni blossoms bought at Carpinitos.  The funny thing is that I actually saw squash blossoms for sale in Waialua Hawaii at a Farmer's Market! 

My friend Brenda introduced me to this "melt in your mouth" delicacy several years ago!  Then the cashier at Carpinitos introduced me to stuffed blossoms!  Thanks, Brenda!

The basic steps for both recipes are:

     Preparing the blossoms by either 1)soaking the cut flowers in salt water.  This crisps the blossoms which is best for the flour coated ones  OR

2) Snipping off part of the stem and putting the bouquet of blossoms in a tall mug of water.  I usually cover the flowers with the plastic bag they came in, then refrigerate the flowers.  This is best for stuffing the flowers as the petals are softer and more wilted.

     Preparing the blossoms for frying

1) flavor some flour with salt, pepper and your favorite seasonings.  Mix it all up in a  bag.  Toss a couple of blossoms into the bag and coat each flower with the mixture.  Continue to coat all of the flowers.

2) Stuff the center of the flowers with mozerella cheese OR your favorite stuffing.  Twist the blossom tips to seal it shut.  Continue with all the flowers.

3) At this point, the blossoms may be frozen and deep fat fried later.  I froze mine on a cooky sheet then transferred them to a freezer ziploc bag.

     Cooking the blossoms, best to eat the prepared blossoms when hot!

1) Basically deep fat fry the flour coated blossoms until cooked.  They cook quickly because they are so thin.  Drain the oil from the cooked blossoms and place on absorbent napkins.

2) Coat the stuffed blossoms with tempera batter, your favorite fried batter or flour, scrambled egg then bread crumbs or panko.  Deep fat fry in a healthy hot oil for about 2 minutes on each side.  It's done when it's golden brown.  Drain the oil from the cooked blossoms and place on absorbent napkins. SO delicious warm!

Artichokes stuffed

 

This is the best artichoke recipe ever!!!  Simple ingredients and delicious.  

A Carpinitos customer gave me this recipe since I bought artichokes off their clearance table.


1. Prepare the artichoke by cutting the top, tips and bottom.  Scoop out the thistle center (the Choke).  I'm using a grapefruit spoon, knife and fingers.
2.Mix together the stuffing*. (cheese, bread crumbs & cooked meat such as sausage, beef**...)
3.Stuff the center of the artichoke and between the leaves.
4.Cook the artichoke on a rack in boiling water for about 40 minutes or until the center is soft.
 
     *you can substitute your favorite stuffing.
     **You want just enough bread crumbs to hold the cheese in place and not very much cooked meat but just enough for flavor.  I used sausage.

Blueberries are RIPE! Artichokes and Squash Blossoms...

The blueberries are finally ripe!  

If you requested any berries... please contact me asap as some bushes need to be picked this week.  Yeah for sun!

Carpinino Corn arrived Aug. 31st!  Yum!

I LOVE Carpinitos!  

Their corn is finally in but prices are higher (10/$5) this year.  All that rain, I guess.  It's so much fun shopping there because people are so friendly and eager to share their recipes.  It was at Carpinitos that I learned to cook and enjoy brussel sprouts!  This week I have been buying squash blossoms and frying them up.  Yesterday, a staff shared with me how to stuff them with cheese then batter fry them. Fried them up last night.  They were SO good!

  Also, customer's husband told me about stuffing artichokes as we were checking out the clearance rack.  He found his wife who gave me the instructions.  I made them last night and they were absolutely delicious! 

Stuffed Artichoke with bread crumbs, cheese and meat.

Delicious!!!

Next week, I'm going to try to make a video about cooking the squash blossoms and stuffed artichokes...stay tuned!  Sign up as an e-mail follower on the left side if you want a timely update when I post it.