One day this mystery squash vine appeared in the garden, most likely as a compost heap survivor. Excited as I was about the possibility of pumpkins, I was more excited about the meals we’d be enjoying long before Halloween. Squash blossoms are a true delicacy in the sense that they require a certain level of sacrifice: For every blossom you eat, that’s one less squash you’ll be enjoying come harvest. But I assure you, they’re worth it.
I often use this tempura recipe from Wolfgang Puck which is especially light and fluffy because it uses soda water in the batter. Instead of goat cheese, we stuffed them with a mixture of farmers market feta and Laughing Cow. They were crispy and sweet and spicy and the very first thing I thought when I dropped the golden blossom into my mouth was, “Wouldn’t this be great with goat cheese ice cream?” Next time.
