Edible Flower Series
If you do not have a garden to harvest blossoms from. Go to your local farmer’s market and ask the farmer vendor if they have blossoms or if you could get some from them. If you do not have a farmer’s market, try asking your grocer could order you some.
Squash blossoms can come from any summer or winter squashes. Although it is thought that winter blossoms are slightly more bitter. But they all are edible. The taste of a squash blossom is mildly like the squash it comes from. Recipe in description
Zucchini Flower, Pumpkin Flowers, Squash Blossoms in Hispanic cultures are referred to as Flor de Calabaza. They are used in Mexican Cuisine and in pupusas in Salvadoran cuisine as an ingredient in quesadillas and empanadas.
They are also popular in Italian cooking. Where squash blossoms are stuffed with a mixture of ricotta and Parmesan cheeses, fresh basil and shallots and are then tempura-battered, deep fried. In Italian they are referred to as fiori di zucchini fritti.
You want to use the male flower. Mainly because a plant produces many more then female. In addition, the female blossoms will become the fruit. You do not want to interfere with your harvest production. Also, it is best not to pick all the males. Or your plant might not produce any fruit. Although, female blooms are the best tasting.
Morning is the best time for harvesting squash flowers for most recipes. But if you are stuffing them, evening is the best. Because they are open. Choose male flowers when they are still in bud form. Male flowers are the first to grow on a plant. A fully formed blooms are usually hairy and difficult to handle.
When looking for male squash blossoms 3 to 4 inches long. Male squash blossoms are the ones that don’t have a baby squash attached. These flowers tend to have a short shelf life, so be sure to make this soup shortly after purchasing the blossoms (same or next day).
One cup of squash blossom is about:
- 5 calories
- 1 gram carbohydrates
- less than one gram of protein
- Vitamin A 117μg
- Vitamin C 13.5mg
- Calcium 10mg
- Iron 0.1mg
- Hight in potassium, beta carotene, vitamins B & K
Squash blossoms are extremely perishable. They should be stored in the refrigerator for no more than a day. Or picked just before use. The blossoms are naturally soft and somewhat limp. Choose those that look fresh and have closed buds.
Where to buy online (these link help support our channel)
- Jar of blossoms – Lupitas Brand Flor De Calabaza 16 Oz.: https://amzn.to/2AxFDpv
- Edible Squash Blossoms – 100 count: https://amzn.to/2O6PjJj
- Goya Foods Zucchini Flower, 7 Ounce (Pack of 12): https://amzn.to/2LQnzMv
- Ghee: https://amzn.to/2O3kiWP
- 2 Speed Hand Blender: https://amzn.to/2OjDuQ2
Squash Blossoms Harvest Soup
The recipe calls for a poblano or jalapeno pepper. A poblano is a mild chili pepper. Dried, it is called ancho or chile ancho. It is commonly used in chile rellenos poblanos. Using females reduces the harvest
- 2 tablespoons butter or ghee
- 1 large red onion, chopped
- 6 cups chicken broth, low sodium
- 2 Yukon gold potato or russets, cubed with skins (about 2 cups_
- 24 large squash blossoms (zucchini, pumpkin, etc.), preferably male flowers
- 1 poblano or Jalapenos, chopped
- 1 cup milk
- 2 Celery stalks
- 2 medium zucchinis, chopped
- 1 cup carrots, shredded
- 1 cup fresh or frozen corn
- ½ cup heavy cream (aka: whipping cream)
- 1- ½ teaspoon Himalayan, Sea or Kosher salt
- ½ teaspoon pepper, ground
- 1 teaspoon curry powder (optional)
- Grape tomatoes for garnish (optional)
- Basil, Fresh for garnish (optional)
- Roast the pepper on an iron skillet. If you do not have one you can use a regular pan. But you will get the best flavor from an iron skillet. Turn the pepper until all sides are blistery and brown. Do not peel the cooked skin. We want the flavor from the roasted skin.
- In a Dutch oven or large pot, melt butter over medium heat.
- Add onion, carrots, and celery. Cook for about 6 minutes or until the onions are translucent and golden.
- Remove half of the onions/ celery mixture and set aside.
- Add chicken stock and chopped potato to the pot and bring mixture to a boil over medium-high heat. Once boiling, drop down the heat to medium-low and simmer partially covered for 20 minutes.
- Prepare squash blossoms by breaking off the stems, peel off the sepals. (pronounced “sea-pull”). These are the small, wavy leaves that grown from the base of the blossom. Remove the stamen (pronounced “stay-men). Which is the male fertilizing organ of a flower in the center of the blossom. It is OK if you damage the flower. We are going to be chopping them. Discard stems, sepals and stamen.
- Slice blossoms into strips.
- Divide blossoms into two piles. Add one pile to the soup and cook for 3 minutes.
- In the pot, using an immersion blender, blend the mixture until smooth. If you do not have an immersion blender, you can use a blender. Just make sure you work in batches. Then return the mixture back to the pot.
- Add and stir in the zucchini, chile pepper, carrots and reserved onion/celery to the soup.
- Simmer the soup for an additional 25 minutes. Or until zucchini is translucence.
- Add milk, corn and reserved blossoms to soup. Simmer additional 5 minutes
- Remove soup from heat. Then stir in heavy cream
- add curry powder, salt and pepper.
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