girlgoneorganic
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Joined: 03 Jul 2006
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| Posted: Tue Jul 04, 2006 1:09 am Post subject: eating flowering squash |
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hello, I recently saw an ad in hobby farm magazine about picking the small squash while the flower is still attached and eating the whole thing!! Has anyone ever done this and is it good? I'm thinking of taking a few to the market but am afraid I'll freak everyone out! What do you guys think ? I'd love to get a few opinions. thanks
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jubabe296
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Location: south central Texas (Map)
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| Posted: Tue Jul 04, 2006 3:23 am Post subject: |
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I pick the suash bloom that don't have a baby squash below them and batter then fry them. They are very good!! I haven't eaten any whole with the bloom but I'm sure they would be good that way too!!
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glendann
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| Posted: Tue Jul 04, 2006 4:39 am Post subject: |
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I haven't eat the squash and bloom but have eat the blooms battered and fried .My mother is the one that started that and that was jubabes grandmother so we were taught by the best.I bet the little squash battered with it would be good we just always picked the male squash bloom .
Last edited by glendann on Sun Jul 09, 2006 4:08 pm; edited 1 time in total
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girlgoneorganic
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| Posted: Tue Jul 04, 2006 12:30 pm Post subject: |
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well, thank you! I would love to know how to cook them and also how do you tell the males from the females?  This is something I've never heard of and sounds so interesting!!
thanks again both of you
girlgoneorganic
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jubabe296
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| Posted: Tue Jul 04, 2006 3:28 pm Post subject: |
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girlgoneorganic the female blooms will have a little knot at the end of the stem where it joins the plant. The male blooms won't have this little knot, the stem will just be straight where it joins the plant. It is real easy to tell which is which!!
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jubabe296
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Location: south central Texas (Map)
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| Posted: Tue Jul 04, 2006 3:34 pm Post subject: |
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Oh I forgot to tell you how to cook them!!
You have to pick them in the morning while they are still open and you can store them in the fridge until you are ready to cook them.
You just season them the way you want I usually just use a little salt and pepper. You make a milk and egg batter. Then you dip the blooms in flour then the batter and then back in the flour. Then you fry them until they are golden brown. They are very easy to cook!! I hope you enjoy your fried squash blooms!!
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glendann
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| Posted: Tue Jul 04, 2006 3:40 pm Post subject: |
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Your welcome,
The female bloom will be at the end of a little tiny squash.The male is just a stem coming off the plant with a bloom on the end.
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jubabe296
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Location: south central Texas (Map)
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| Posted: Tue Jul 04, 2006 3:48 pm Post subject: |
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Alot better and simplier explanation than mine Glendann!!LOL! I'm sure she can understand yours better!!
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girlgoneorganic
Just Arrived
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| Posted: Tue Jul 04, 2006 7:49 pm Post subject: |
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wow this is something I am going to try! Thanks so much for the info... you were both helpful
everyone on this site seems so nice, I know I will stay here for a long time. thanks again and I'll let you know how they turn out..
GGO
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jubabe296
Official Garden Fairy
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Location: south central Texas (Map)
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| Posted: Tue Jul 04, 2006 9:14 pm Post subject: |
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GGO you are very welcome and I'm sooo glad you like it here. It is a wonderful site!!
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Primsong
Flower of the Shire
Joined: 15 Apr 2006
Location: Oregon (Map)
Posts: 1771
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| Posted: Sun Jul 09, 2006 2:53 pm Post subject: |
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You can also use the squash blossom as a casing, filling it with a little chopped sauteed mushroom or ground lamb and rice. Mmm.
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glendann
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| Posted: Sun Jul 09, 2006 4:12 pm Post subject: |
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Thanks ,I may try it with hambuger or sausage and mushroom not a mutton
eater (just don't like the taste)That sounds like a great idea.
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cajunbelle
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Joined: 04 Jun 2006
Location: zone 8b Louisiana (Map)
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| Posted: Sat Sep 23, 2006 1:24 pm Post subject: |
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There is or was a restaraunt in New Orleans that served the with the squash still attached, the blossom was stuffed and the whole think baked. I remember seeing it in an ad, never ate there. You could stuff the blossom with whatever you like. I'm thinking shrimp and crabmeat.
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Phil. 4:13
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but it tasted great and my group got the best presentation. 