If you are fortunate enough to have squash blossoms in your own back yard, don’t let them go to waste! They are only available to enjoy for a few short weeks. When I walk through the neighborhood and spot these beautiful flowers in a garden, I hope that the owner will use them at their peak and make fritters for dinner. If you are not growing your own, see if a local farm or market will supply you with these summer delicacies.
The mild squash taste of the flowers makes for excellent fritters; however, if you are in the mood for a non-fried option, try the vibrant flowers in a salad. A very simple one to showcase both taste and color is to slice a juicy, ripe tomato into wedges and add strips of squash blossoms. Combine with fresh basil for some green, and top with a light dressing of balsamic vinegar and extra virgin olive oil. Of course, season with sea salt and fresh ground pepper. This salad should prove to be one of your favorites this summer.