Comments on: Get ‘Em While They’re Fresh http://straightfromthefarm.net/2007/07/11/get-em-while-theyre-fresh/ In the kitchen with truly fresh produce Fri, 10 Feb 2012 22:28:16 +0000 hourly 1 http://wordpress.com/ By: Barbara Youlio http://straightfromthefarm.net/2007/07/11/get-em-while-theyre-fresh/#comment-91631 Sun, 15 Jan 2012 17:49:03 +0000 http://straightfromthefarm.wordpress.com/2007/07/11/get-em-while-theyre-fresh/#comment-91631 I use to grow zucchini when I lived in the suburbs. The blossom used is the male flower that bears no zucchini. I would pick the blossoms in the morning before the sun was above the plant. I would mix up egg, flour, salt, pepper, chopped small amount of parsley, and parmesan cheese. I’d dip the flower blossoms in the batter and fry in olive oil. I have fond memories of bringing them outside in my backyard to my mom, who is no longer alive, and seeing her smiling face at the site of them. She loved them and was proud that I made them without her recipe. It brings a smile to my face right now. I want to be able to buy the blossoms on line but no luck. Barbara from near West Point, NY.

]]> By: Nico http://straightfromthefarm.net/2007/07/11/get-em-while-theyre-fresh/#comment-6802 Wed, 24 Jun 2009 04:03:08 +0000 http://straightfromthefarm.wordpress.com/2007/07/11/get-em-while-theyre-fresh/#comment-6802 These are great – but heavy. Traditionally – as my Nona Tina made them (we made both versions the other night) – the blossoms are not stuffed – just quickly fried in oil in a flour salt & water baste – not breaded. Both turned out excellent – one more like a “popper” stuffed and more filling – the unstuffed version was lighter and crispy. We have the luxury of trying different versions as our garden is overflowing with blossoms right now. I suggest doing a comparison!

]]> By: Flower Power « Straight from the Farm http://straightfromthefarm.net/2007/07/11/get-em-while-theyre-fresh/#comment-2901 Sat, 12 Jul 2008 16:37:50 +0000 http://straightfromthefarm.wordpress.com/2007/07/11/get-em-while-theyre-fresh/#comment-2901 [...] Nasturtiums are another favorite.  My two small plants have more than quadrupled in size over the past two months, making their flowers a frequent and welcomed peppery addition to my salads.  They’re also great in butter and cheese spreads.  I’m getting so many of them, some quite large, I’m also thinking about stuffing them with soft cheese the way I do with squash blossoms.  [...]

]]> By: kelly http://straightfromthefarm.net/2007/07/11/get-em-while-theyre-fresh/#comment-1317 Mon, 31 Dec 2007 19:39:48 +0000 http://straightfromthefarm.wordpress.com/2007/07/11/get-em-while-theyre-fresh/#comment-1317 you don’t know me, but thanks for this recipe. i have been fortunate to have these in restaurants, and evenmore fortunate to have found fresh squash blossoms at my farmer’s market yesterday! i’m making these tonight.

]]> By: Noodling a New Idea « Straight from the Farm http://straightfromthefarm.net/2007/07/11/get-em-while-theyre-fresh/#comment-176 Thu, 09 Aug 2007 21:38:20 +0000 http://straightfromthefarm.wordpress.com/2007/07/11/get-em-while-theyre-fresh/#comment-176 [...] course, the blossoms are delicious too, as I found out earlier this summer.  A customer at Headhouse told me they are also served in Italy on pizza with [...]

]]> By: Jennie http://straightfromthefarm.net/2007/07/11/get-em-while-theyre-fresh/#comment-112 Fri, 20 Jul 2007 19:29:16 +0000 http://straightfromthefarm.wordpress.com/2007/07/11/get-em-while-theyre-fresh/#comment-112 Rachel- You made them! Yaay! Ricotta seems to be the way most folks are going. How did the breadcrumbs hold up? I don’t know if Nathan is a good “test” for their goodness since that kid will eat *anything*. :)

]]> By: Rachel http://straightfromthefarm.net/2007/07/11/get-em-while-theyre-fresh/#comment-111 Fri, 20 Jul 2007 19:05:01 +0000 http://straightfromthefarm.wordpress.com/2007/07/11/get-em-while-theyre-fresh/#comment-111 Made these the other day with ricotta, tomato, basil, and oregano and dipped them in breadcrumbs, not cornmeal. Not a huge fan of fried food, only made 5, but they were good-even Nathan had some.
Have always wanted to try something like this. They’ll probably be a once a summer dish for us. Thanks for the step by step–like which blossoms to pick! :)

]]> By: Jennie http://straightfromthefarm.net/2007/07/11/get-em-while-theyre-fresh/#comment-91 Mon, 16 Jul 2007 17:27:03 +0000 http://straightfromthefarm.wordpress.com/2007/07/11/get-em-while-theyre-fresh/#comment-91 Radish – I’m planning another batch myself with feta cheese and finely diced tomato. So glad you enjoyed making some yourself. Keep me posted on any noteworthy variations.

]]> By: radish http://straightfromthefarm.net/2007/07/11/get-em-while-theyre-fresh/#comment-86 Thu, 12 Jul 2007 14:28:21 +0000 http://straightfromthefarm.wordpress.com/2007/07/11/get-em-while-theyre-fresh/#comment-86 I just made these, but i gave them a simple egg/flour bath and then fried them – they were so simple and delicious. I’d like to do the ricotta stuffed ones next time, but i was just craving these as they were!

]]> By: Jennie http://straightfromthefarm.net/2007/07/11/get-em-while-theyre-fresh/#comment-85 Thu, 12 Jul 2007 11:37:48 +0000 http://straightfromthefarm.wordpress.com/2007/07/11/get-em-while-theyre-fresh/#comment-85 Taylor – You’re no doubt right that the blossoms would have looked prettier just stuffed and not fried. But, alas, I’m a girl that loves fried foods! :) Thanks for the kudos!

Angie – thanks again for the recipe submission. Feel free to push my creative envelop any time!

Valli – So glad you “stopped by”- I love your blog! So jealous you learned how to make these at a cooking school in Greece. I never even thought to find such a school when I was there. Note to self for next trip: take a cooking class. Second note to self: Do blossoms again with feta cheese. I’m drooling already…

]]>