1.8.11

Squash Flower A Potchky To Make

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

fried them

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?

16 comments:

Nikki said...

I love stuffed squash blossoms. Goat cheese and breadcrumbs are my favorite stuffings.

Pat Tillett said...

Looks yummy to me! I'm pretty sure I've had squash blossom soup. I don't remember when or where.
It seems like I've done quite a few things that involved a lot of work and very little pay back.

Erika Lee Sears said...

I have had squash flowers and they put this cream cheese filling and they were a very unique taste :) the scallops look yummy.

simona said...

I had plenty of squash flowers in my garden last year but I didn't know what to make with them. So reading your post helps me not to be too disappointed over not having tried them out.

The main reason why I never tried the flowers was that I was hoping for some more pumpkins but I just didn't seem to get enough female flowers. The deer munching on my plants didn't help the situation either... :)

Stacey said...

squash flower-never had it. looks yummy the way you prepared it.

Kristin H said...

Deliciously fried the Italian way!

Elisa said...

interesting. I have never cooked with flowers. Once my friend made a cake and decorated with edible flowers. it was 'fun' to eat them, although i don't remember how they tasted! oh yeah, another time I had them at a spa resort, sugar covered pansies, they were good, melted in your mouth!

that sauce with lime and the zest sound delicious.

la petite coquine said...

Those scallops look amazing-YUM! Good sea scallops are so tough to find in the Bay, but very worth the effort, unlike those damn squash blossoms! I've had them fried before, and I much prefer potatoes!

David Toms said...

They look great. I tried once to deep fry them in a light batter, and it was a complete disaster!

Bossy Betty said...

Wow!!! I had never heard of these. I think these are very cool, but com see how they might be a one-time event.

Mama Gone Green said...

When I have cooked squash blossoms before I just fried them, not stuffed. Was easy, but not my favorite. I have seen them at restaurants stuffed with goat cheese and then deep fried. I bet that is pretty darn good.

Nat said...

Interesting! Brings to mind stuffed mushrooms and the old saying... "Life's too short to stuff a mushroom!" :-)

stephanie said...

I have some squash blossoms in my garden, but it does seem like a lot of work to make them into a stuffed snack/side dish. I might have to try it though, since they look tasty and I have the blossoms already.

Vintage is for Lovers said...

Funny enough I have always wanted to cook squash flowers. I love how you made little pouches with them. And I love even more, learning new yiddish words. My grandparents are going to be so proud of me! xo Samantha

cpcable said...

Thanks for the term "potchky," which I had never heard before. I've needed this word many times.

Danika Geyer said...

Yeah it looks like you went to a lot of effort!
Squash flowers have very delicate flavour, I think their appeal is more the seasonality of it as well as their beautiful appearance. I made some this afternoon and it was super easy. . .

Made a filling of crumbled feta cheese with basil, parsley, chopped sundried tomatoes and 1 raw grated courgette. I stuffed and baked them for 20 minutes and served with a salad of mixed leaves and tomatoes.
Baking them instead of frying saves a lot of effort, and if the filling is strong in flavour it makes up for the milder taste of the flowers.
Happy cooking! I like reading your blog :)

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