Eat the Squash Blossom

I don’t cook with flowers much; I tend to find them either very bland (pansy, carnation) or too delicate to use as anything but a carefully placed garnishes (nasturtium, herb flowers like basil). But squash blossoms are a bit different. They’re easy to find during the summer and fall in farmers markets, they’re hardier and more flavorful than most flowers, and because they’re essentially a byproduct, they fit in nicely with my refrain of Use The Whole Plant.

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