Buzz
Summer’s fresh produce offers a beautiful reminder of the changing seasons—one moment you have an abundance of greens like chard or scapes, and the next, they’re gone. Right now, vibrant golden squash blossoms are making their appearance at farmers' markets, and you should take advantage of this opportunity. While stuffing them with creamy herbed cheeses is a favorite way to enjoy them, I must warn you: opening them can be tricky. Here’s how I manage it without ruining the blossoms.
The Challenge of Opening Squash Blossoms
Freshly picked squash blossoms from a home garden are likely to have firm, robust petals, but if you purchase them from the farmers market like I do, they tend to cling together at the ends. The petals are naturally delicate, and the way the blossom closes causes them to intertwine. Coupled with the tiny hairs on the plant, this creates a natural pocket with tightly secured walls.
Opening up the petals of these fragile flower pockets can be quite frustrating. The petals resist being separated, often causing the blossom to tear and cling to your fingers.
How to Easily Open Squash Blossoms
Thankfully, squash blossoms respond to a powerful gust of wind—but no need to step outside. Simply hold the blossom by its stem, about three to four inches from your face, take a deep breath, and blow directly into the flower. It will open up effortlessly.
It’s tricky to capture, but I did my best. You can compare the images of the closed blossoms with a blurry action shot showing the helpful gust that opened them.
The blossoms I bought recently weren’t in the best shape. The ends were a bit slimy, making them even harder to handle than usual. If you encounter this, gently use a toothpick or knife tip to free those stuck parts before blowing into them.
Another tip: I always prepare my stuffing in advance and load it into a piping bag designed for squash blossoms. Then, I hold the blossom with my left hand, open it, and with the piping bag in my right hand, I squeeze in the filling. Try a herbed ricotta and parmesan blend for the stuffing, or use your leftovers from last night. You can fry them or sauté them in butter and serve them on top of eggs or hamburgers.
