sazerac wrote:Hammond, maybe to get more of the flavour of the blossom itself try it without the stuffing (as above).

Hey sazerac,

Actually, when I bought the flowers at the Farmer's Market, I'd pretty much just do them up with just butter and found...they tasted just like butter!

A's suggestion to simply use more might effectively push the taste quotient over the tipping point so that I'd actually be able to get a decent flavor blast from these flowers.

I think Nichols has bumped the current price to a quarter a piece (such prices are stupid high). At a quarter per, I'd need to spend like seven bucks or more on them, which seems wrong.

On Maxwell Street, the quesadillas flor de calabaza contain a hefty admixture of the fruit, though if you look hard, you can see the saffron orange colored shreds of the blossoms in the filling.

I like to eat flowers.

David "Xochipilli" Hammond

Does Nichols inflate their prices at the wicker park farmers market? I've seen fiori di zucca for the last three or four markets there for $5.00 / bunch, where a bunch looks to contain 7 blossoms. Am I a sucker for shopping in gentrification-central?

Seth Zurer wrote:Does Nichols inflate their prices at the wicker park farmers market? I've seen fiori di zucca for the last three or four markets there for $5.00 / bunch, where a bunch looks to contain 7 blossoms. Am I a sucker for shopping in gentrification-central?

Nichols does seem very savvy to their markets (as a marketing schmuck myself, it's hard for me to say that's a bad thing). Even with my warped perspective, however, over a buck a piece seems outlandish.

David Hammond wrote:Actually, when I bought the flowers at the Farmer's Market, I'd pretty much just do them up with just butter and found...they tasted just like butter!

Just a thought: possibly butter maybe too strong tasting (as opposed to oil) especially if the blossom, bereft of a thin coating of batter, soaks it up?
A quarter a blossom is reasonable IMO, after all it's a whole zucchini later on. You do go through a few, though with pumpkin blossoms one per person is a decent serving. (I should ask if I can get some later on).

Gorgeous squash blossoms at the end of September. Whoda thunk it? Turns out Iron Creek Farm did a late planting, and had some yesterday at the Green City Market.

Squash Blossoms from Iron Creek:



I stuffed with herbed Prairie Fruits Farm goat milk ricotta slightly thinned with some good olive oil, then dipped in a light batter of whipped egg whites (very soft peaks) with a bit of flour and yolk folded in, and fried. A good sprinkle of fleur de sel when they came out of the oil.

Fried Squash Blossoms: