Squash Blossoms - Incredible & Edible

When I was a kid, we grew all kinds of squash in our garden - zucchini, butternut squash, summer squash. Although I thought the blossoms on the plants themselves were pretty, I never really gave them a second thought. I certainly never thought of eating them. It wasn't until I moved to Boston after college and started seeing them on menus and at farmers markets that I realized that they were edible - and incredible.

Squash blossoms are plentiful in August and perfect for stuffing with your ingredients of choice and pan frying them. As I always say, when you're cooking with fresh seasonal ingredients, the simpler the better. You can eat the entire blossom except the bottom of the blossom and the stem. They're probably edible but I don't recommend eating them. Here is my recipe. The crab and chevre combination is quite heavenly. But feel free to experiment with your own stuffing combinations. I recommend starting with cheese and going from there!

Crab & Chevre Stuffed Squash Blossoms Recipe

Serves 2 - 3

Ingredients:
- 6 squash blossoms (2-3 per person is a nice serving)
- 6 ounces of chevre or goat cheese
- 6 ounces of fresh crab meat
- 1 tsp fresh thyme leaves
- 1 tsp freshly grated lemon peel
- 1 tbsp freshly squeezed lemon juice
- salt & pepper to taste

How to:
1. Carefully remove the stamen from the inside of the blossom. Be careful not to tear the blossom but if you do, it's not the end of the world. The filling will hold it together.
2. Cut the stems of the blossoms down leaving enough so the blossom holds together and is easy to pick up.
3. Mix the chevre, lemon zest, lemon juice, thyme, salt and pepper, and crab meat. Fold in the crab last so it retains its meaty texture.
4. Stuff each of the squash blossoms with the mixture. You can get fancy and pipe it in but I just used a small spoon. It worked just fine. Sort of squeeze the blossom together with the mixture so it'll stay intact throughout the prep and cooking process.
5. Lightly scramble the egg and place the cornmeal (seasoned with a little salt) on a plate.
6. Coat each squash blossom on all sides with the egg mixture, then with the cornmeal.
7. Melt 2 tbsp of butter in a cast iron pan or heavy bottomed sauté pan
8. Sauté the squash blossoms until lightly browned (about 3-4 minutes each side).
9. Serve immediately.

That's it! Very nice with a small side salad and glass of white wine.