I strolled the Farmers' Market today to see the colours of flowers, artifacts and food. These squash blossoms caught my eye. Now I have to find a good recipe. They're really too pretty to eat! PS. I'm still having tons of trouble posting and commenting. Thank you to all my loyal blogger friends who are still coming by, despite the fact that I'm not commenting on your blogs. I'm still trying to solve these problems!! Added Later: For those who are interested, for recipes, click here.
Looks really appetizing by now. Would you betray your recipe to us? By the way: Abe from Brookville collects recipes for his FatLadyRecipes project.
ReplyDeletede belles couleurs, dans ce pot fleuri.
ReplyDeleteIf you have found the recipe tell us how they taste! I am very very curious, one of my bad habits.
ReplyDeleteYou haven't been paying attention, Ms Mura.
ReplyDeletehttp://mainzdailyphoto.blogspot.com/search?q=tempura
The Stonewall Kitchen roasted pepper sesame sauce (buy it at Williams Sonoma, Crate and Barrel might have it too) goes realy well.
"...who are still coming by, despite the fact that I'm not commenting on your blogs"
ReplyDeleteThis has been noted. Harrumph...
Let us know if you find a good recipe. We are growing squash this year and have lots of these blossoms.
ReplyDeleteI like the color and I like squash, not sure about eating the blossoms though.
ReplyDeleteBeautiful squash blossoms! I've notice an increased amount of them showing up at our Farmer's Market.
ReplyDeleteThey are almost too pretty to eat! I'm sorry about your computer problems. Hope you get them worked out soon. Always a pleasure to stop by and see your look on life!
ReplyDeleteI know I've read a recipe from Frances Mayes about a recipe fro this.
ReplyDeleteHow beautiful! Now I'm curious about a recipe too!
ReplyDeleteLove this post. Colorful indeed.
ReplyDeleteThey are so very pretty - I didn't realise they were edible! Hope you find a good recipe.
ReplyDeleteI left a comment but can't remember if you have word verification. I'm too swift for my own good sometimes (aka 'bull in china shop' syndrome!)
ReplyDeleteIf anyone's reading:
ReplyDeletemake some tempura batter, dredge the blossoms (check them for protein aka bugs first) in the batter, fry them in shallow oil (we use good olive oil) until crisp and slightly browned and serve them with pureed roasted red pepper sauce (or a good commercial one from Stonewall Kitchens
And if you have a male flower, break out the stamen first.
ReplyDeleteBeautiful striking colors Kate. I hope your computer problems are resolved soon.
ReplyDeleteSue
Great shot Kate, if you find a good recipe you will have to share.
ReplyDeleteusually they're deep fried (non healthy version).
ReplyDeletebright colours, perfect for the august theme day.
oooh yummm! looks like they would make delicious salads and pretty them up at the same time!
ReplyDeleteI haven't cook them myself. Today, at Masterchef SAustralia, they were making tempura zuchinni flowers.
ReplyDelete