Squash blossoms are a delicate summer treat. The blossoms of summer squashes like zucchini are the best, because they are tender and mild-tasting. Winter squash blossoms are often bitter, but they may be ok if you remove the pollen-bearing part.

I always wondered – if you pick the blossoms, doesn’t that mean you won’t have any squash? Once I started growing my own squash, it became clear. It’s easy to tell the difference between male and female squash blossoms, because the females have tiny squashes already forming. There are more than enough male blossoms and if you leave at least one on the plant, the females will still get fertilized and you’ll have squash. Even if you pick some of the female blossoms, I doubt you’ll have the problem of not enough zucchini.

You can often buy squash blossoms at the Santa Fe farmers’ market, and maybe other markets too, especially if you get there early. Local dairies, South Mountain and Old Windmill, sell wonderful soft goat cheeses. I love anchovies, but if you don’t, just go with the sun-dried tomatoes on this delicious pizza. They add a nice, rich umami flavor to complement the earthiness of the goat cheese. Nolina’s Organics sells fantastic sun-dried heirloom tomatoes at the downtown Albuquerque farmers’ market.


Photo by Sergio Salvador


+ other stories

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.