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Open your palate to squash blossoms

Stop and eat the flowers this fall.

Sunny squash blossoms – from zucchini to pumpkin – are edible raw or cooked, stuffed and baked or battered and fried. Don’t let them wilt and go to waste in your garden.

While the earthy-sweet blooms usually signal the start of summer, they’re available into September. If zucchini is exploding in your garden, why not nip it in the bud?

The satiny female blooms – with the bulb, or baby squash, at the base – are usually considered slightly more flavorful. But both the female and downy male blossoms, which are flat and tapered, can be eaten.

It’s said the male flowers last a little longer in the refrigerator if, after they’re washed, they are carefully wrapped in paper towels and placed in zip-top plastic bags. That might buy another day or two. But, ideally, squash blossoms of either sex should be enjoyed the same day they’re harvested.

Morning is the best time to pick the orange or yellow flowers; when the blossoms close up in the afternoon or early evening, they often trap insects. Be sure to leave a few male blooms for pollination purposes, if you want to grow a few more squash this season.

To prepare the blossoms, swish them in a bowl of cold water to rinse and wash away any dirt or bugs that might have found their way inside. Shake them dry and snip the anthers, or the parts that contain the pollen.

Then, chop them up and use them to add color to green or fruit salads. Or, present them whole as garnish for both sweet or savory salads or crepes, quesadillas, enchiladas, frittatas, quiches and soups.

Stuff them with meat and rice or cheese and herbs. Wrap them with prosciutto. Dip them in a light beer batter and fry them until they’re golden brown and crunchy, then serve them with a favorite sauce.

The flowers, reminiscent of the shape of Tinkerbell’s flowy fairy skirts, provide a versatile base for a bright – and often unexpected – color, taste and texture.

Here are a few recipes featuring the glorious golden blooms.

Prosciutto-wrapped Squash Blossoms Stuffed with Fresh Mozzarella

From Jeff Anderson, executive chef of Safeway Culinary Kitchens

Serve these savory blooms as an appetizer.

8 squash blossoms

8 sugar cube-size pieces (approximately 4 ounces) of fresh mozzarella

8 slices prosciutto

4 tablespoons extra virgin olive oil, divided

Pinch of hot Italian crushed red chili flakes

Juice of 1 lemon, freshly squeezed

1 cup arugula

Kosher salt

Freshly ground black pepper

Prep each squash blossom by opening up the flower and stuffing with a mozzarella cube. Then, wrap squash blossoms with prosciutto and season with extra virgin olive oil and crushed chili flakes.

Push a toothpick or skewer through the stuffed blossom to hold it together. Broil or grill over medium heat until the prosciutto is crisp and the cheese melts.

Dress arugula with 2 tablespoons extra virgin olive oil and lemon juice, then season to taste with salt and pepper.

Remove the toothpicks from the blossoms. Spread arugula over a large platter, top with cooked squash blossoms and serve.

Serves: 2 to 4

Stuffed Zucchini Blossoms

Adapted from “Stone Edge Farm Cookbook” by Sunset magazine

1 cup (about 8 ounces) soft goat cheese

1 tablespoon chopped chives

1 tablespoon chopped fresh thyme leaves

12 zucchini blossoms, stems trimmed

3 tablespoons flour

1/4 teaspoon fine sea salt

1/4 cup cold seltzer water

1/2 cup, plus 1 1/2 teaspoons extra-virgin olive oil, divided

2 large egg whites

Combine cheese, chives and thyme in a bowl. Gently open zucchini blossoms and fill each with a scant 1 1/2 tablespoons of cheese mixture.

In a bowl, combine flour and salt. Gradually whisk in seltzer water and 1 1/2 teaspoons extra-virgin olive oil until smooth. In a separate bowl, beat egg whites until stiff; fold into flour mixture.

Heat 1/2 cup olive oil in a large frying pan over medium-high heat. Dip blossoms into batter, then fry until deep golden, gently turning twice with 2 slotted spoons and reducing heat if they start to brown too quickly. Transfer to paper towels to drain. Then serve.

Serves: 12

Fried Squash Blossoms with Ricotta and Honey

From “A Simple Feast: A Year of Stories and Recipes to Savor and Share” by Diana Yen

Here, squash blossoms serve as the base for a delicate dessert.

For the ricotta

1 1/2 cups ricotta cheese

3 tablespoons sugar

Finely grated zest and juice of 1 small orange

Finely grated zest of 1 lemon

For the blossoms

1/2 cup all-purpose flour

2 tablespoons powdered sugar, plus more for dusting

Pinch of salt

1/3 cup club soda

6 squash blossoms

Vegetable oil for frying

Honey for drizzling

In a medium bowl, stir together ricotta, sugar, orange zest and juice and lemon zest. Set aside.

In another medium bowl, whisk together flour, powdered sugar and salt. Whisk in club soda until just combined. The batter should be runny but thick enough to coat the squash blossoms.

In a large pot, heat about 2 inches of oil over medium-high heat until it begins to shimmer and a deep-fry thermometer reads 375 degrees. Working in small batches, dip the blossoms into the flour batter to coat, then shake off any excess batter. Without crowding the pan, fry the blossoms until golden and crisp, 1 to 2 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain. Repeat with remaining squash blossoms.

Place a generous dollop of ricotta cream on each plate. Top with crispy blossoms, dust with powdered sugar and drizzle with honey. Serve immediately.

Serves: 6