Greetings all -
My gf and I were up in Massachusetts this past weekend, and were able to buy some squash blossoms at a farmers market.
I had some fun cooking them up - not that I knew what I was doing. I've never actually eaten them, just seen them on Iron Chef. But they were pretty good.
We'd like to try them some more, either cooking them or in restaurants. Any recs? Farmers markets near center city or NW philly that have them? Restaurants that serve them?
LaBan's review of El Rey mentioned a quesedilla with them. Hoping to try that soon - but would really like to find them stuffed, and either fried or baked.
I haven't been looking for these, but the Food Trust's last newsletter mentioned that they were available at Headhouse recently . You can also look on the Fair Food Farmstand website, which lists what they will have for sale each week.
Besides El Rey, I haven definitely seen these at other Mexican restaurants, including the small taquerias which offer them on their year round menus. I know Los Gallos in deep South Philly has them on the menu; other places do as well but I don't know specifically which ones. Sorry I don't have more information. I don't think you will find them stuffed/baked at the taquerias, though.
My Foodbuzz buddy Chef Dennis (who is also in PA) recently posted two squash blossom recipes.
Here's one for zucchini pops:
And here's one for zucchini blossom muffins:
They're beauties, aren't they? If Flourtown, PA is anywhere near you (sorry, no clue), he can probably direct you to a farmers market or two, too.
P.S. You may want to ask the mods to split this post for you--so you have one for home cooking where you can collect recipes and one for local Philly finds for markets and restos. Enjoy your quest!
I can't find them anywhere, so I buy a small zucchini plant at the beginning of the summer and it produces flowers for most of the summer - usually 4-5 a week, if I water it enough. The plant is stressed by being in a pot, so it produces alot of flowers, but no zucchini. I fill them with herbed goat cheese, dredge them in flour, and fry them.