Stuffed Zucchini Blossoms

Twisting and turning in palates of yellow, orange, and pale green, nature paints masterful strokes on squash blossoms as they emerge in summer. Their inimitable blooms certainly inspired Georgia O’Keefe one summer morning in her garden; her squash blossom painting brought fame to the overlooked flowers. I celebrate their beauty by eating them, though I’m curiously saddened when I blanket their loveliness in a dusting of breadcrumbs.

This recipe is delicious, and making them is not as hard as you would think.

I’ve learned the key to success is preparing the blossoms no later than 36 hours after purchase. The only place you can find fresh squash blossoms (aside from your garden) is at the Kerrytown Farmers Market, as they are far too fragile for the rigors of a grocery environment. I spoke with a gentleman from Donahee & Son’s farm on Wednesday and he assured me their table at the market would be stocked with the blossoms through the summer–maybe even into early fall.

I like to serve this dish as an appetizer with a light marinara sauce for dipping. They are also marvelous served over a bed of fresh salad greens simply tossed with a balsamic vinaigrette.