I have had a hankering for Space Food Sticks for the past week. Anyone but me remember these 'astronaut staples' (and yes, they actually ate them in space)? Loved, loved, loved the Space Food Sticks (should I be admitting this?). I think we thought that if we ate them, we would be like, if not become, astronauts....
But I digress and must get back to earth, back to the present, and back to real fresh food from the Farmers Markets. The markets are in abundant swing right now, so prime time to be doing the localvore thing. Something that caught my eye this week were the beautiful squash blossoms. Say wha'? No, I am not talking traditional Native American necklaces, but the flower of the zucchini plant.
If your favorite chefs have not snatched up all the squash blossoms to be had, and you have time to use them the same day or the next (no later, and be sure to store them in a glass of water or in a ziplock bag with air in it), nab a bunch of squash blossoms n-o-w. They are a delicate and delectable treat that have a subtle summer or zucchini squash flavor. Packed with potassium, vitamins B & K, and beta carotene, these tasty blooms are wonderful in soups, frittatas, quesadillas, bruschetta, on pizza or salads, or served stuffed and fried.
When I picked out a beautiful bunch at the market, I was all set to fry. But after hearing about the mouth-watering menu served at the Green City Market BBQ last week (note to self, be sure to order tickets early before they sell-out) and the squash blossoms that were served stuffed and raw, well I had to give it a whirl. And after all, the root word of squash is the indian word askutasquash which means 'eaten raw'. So that said, forget the frying and go raw.
Mo's Stuffed Squash Blossoms
10-12 squash blossoms
2 oz soft goat cheese (I used lemon infused)
2-3 T finely chopped mix of fresh parsley, basil and lemon thyme (feel free to use other herbs)
2 T finely chopped zucchini & yellow squash
sea salt to taste
cracked pepper & lemon pepper to taste
Carefully remove the stamen from each blossom (reach in and pull out from the inside of the blossom) Put blossoms aside. Meanwhile, mix together the cheese, chopped herbs, chopped squash, salt and peppers. Then depending on the size of the blossom ever so carefully put 1 to 1 1/2 teaspoons of the cheese mixture into a blossom. Then gently twist the petals of the blossom together to enclose the stuffing. Fill all of the blossoms then place in the fridge for 15 minutes. Remove from fridge, plate and serve immediately.
Any fans of "Space Food Sticks"? Or anyone with Squash Blossom recipes? email me at moira@efete.net
Labels: Chicago Famers Makets, Green City Market, seasonal organic produce, squash blossoms
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