It's summer squash time again and the farmers' markets have been selling squash blossoms in addition to the developed squash. The blossoms are the pretty orange and yellow flowers that grow into the more familiar form. They look a bit like whispy summer dresses. Zucchini, pumpkin and yellow squash blossoms are all edible.
I didn't need to go any further than the back yard for these beauties. I just cut them off and then removed the pistil, stem, and some lurking bugs. A wash and dry later and they were ready to eat.
You can roast them, deep fry them, or, as I did, just fill them with goat cheese and pepper to enjoy the delicate flavor of the flowers.
Then I served them up with sautéed squash, carrots, and onions in Trader Joe's South African Smoke seasoning blend and olive oil. An avocado slice with pomegranate balsamic and extra virgin olive oil, some burnt Brussels sprouts and strips of crispy Black Forest bacon made a tasty and summery meal.