I saw these for sale at the Farmers Market- I was told they are the male flower of squash and that they have a slight squashy flavor.
I bought them and brought them home
Not sure how to cook them I decided to stuff them
|Spinach, onions and nuts|
folded the petals over
and ate them with scallops (and a floret of broccoli)
We didn't really taste the squash flavor- a bit of a potchky* to make.
*potchky: Yiddish for lots of work for small return
Take a look at our non-kosher scallops though- those were amazing- Dr. J invented a sauce using fresh herbs from our garden: sage and oregano, shallots, olive oil, butter and lime as well as lime zest.
Do you ever make something and think 'well that was hardly worth the effort'?
Have you ever cooked squash flowers?