Squash Blossoms

More of an appreciation and suggestion than a recipe, I encourage you to buy some squash blossoms if you're lucky enough to have a farmers market vendor or other produce source connected enough to the land to offer these seasonal beauties.

I've found them for sale at my farmers market the past 4 weeks running. Priced at about $4 a dozen, they're not exactly a bargain...but when properly prepared they practically shout "FRESH!" with every bite.

They are a flower, so squash blossoms are extremely delicate and perishable--best to cook them the day you buy them. My favorite treatment is pretty standard...but no matter how many times I've prepared it, this always wows. You don't want to overwhelm the delicate squash flavor these have, so use a really light hand when preparing, seasoning and cooking. Simply spoon a teaspoon or two of shredded or soft cheese (I use Cabot white cheddar) into the bottom of each blossom, swirl in an egg batter and roll in panko crumbs. Fry quickly in a little bit of butter, drain briefly on paper towels and serve.

If they're still available this weekend, I'm going to experiment with a little spiced crab meat instead of (or maybe with) cheese....squash blossom mini crabcakes anyone?