Summer produce offers a special glimpse into the circle of life: one month you have an abundance of stalks or chard, and the next month they’re all gone. Right now, bunches of golden squash blossoms are blooming at the farmers market, and I have to urge you to make the most of them. Stuffing squash blossoms with soft, spicy cheeses is a popular way to enjoy them, but a word of warning: They can be tricky to open. Here’s how I do it to avoid ruining them.
Baked Stuffed Pumpkin Blossoms – Pumpkin flowers filled with goat cheese
Blossoms that come straight off the stem in a vegetable garden probably have a fair amount of power in their petals, but if you buy squash blossoms at the farmer’s market like I do, they can get a little sticky at the ends. The petals are extremely thin to begin with, and the way the blossom closes, it kind of wraps around itself. That, along with the little hairs that are on the plant, makes the blossom a natural bag with secure walls.
Opening the walls of these delicate flower sacs can be a frustrating process. The petals refuse to be peeled open, so the flower can end up tearing apart and sticking to your fingers.
Luckily, the blossoms do respond to a strong gust of wind, but you don’t have to go outside to take advantage of it. Simply hold the squash blossom by the end of the stem and point it toward your face, about an inch or two from your mouth, take a deep breath, and blow directly into the blossom. It will open immediately.
