Gardens all over the U.S. are filled with squash at the moment. Neighbors bring by their harvest of zucchini, vegetables as long as my torso, their green skin brilliant from hours in the sun. When I showed you my first squash blossom a few weeks ago, Lauren told me I should stuff it and bake it. That particular blossom had already morphed into a delicious little summer squash, but when I arrived at my in-laws house last week, there was a whole bag of these delicate little flowers awaiting me.
I made these for an appetizer one night while floating on a boat in the Chesapeake. I cleaned the flowers with a damp paper towel, removed the pistols and stuffed them full of a goat cheese and herb mixture. Next, I rolled them around in a skillet, lightly coated in olive oil. The flavor of the blossom is subtle, so be careful not to overwhelm it with too much seasoning in your cheese - herb mixture. I thinned mine out with a bit of skim milk for consistency and to tone down the oregano, thyme and basil I used. Word to the wise: be sure to clean the blossoms well, otherwise you'll encounter a slight crunch and an added punch of protein from the little bugs that inhabit the blossoms.