Much as I love squash blossoms, until this past weekend, I had yet to buy the little beauties this summer. A recent trip to the 14th and U Farmers Market changed that. One stall had pristine blossoms in plastic boxes, as well as the flowers still attached to baby squash. I stocked up on the former, and even got a free recipe to boot, as the nice man I bought them from shared his favorite preparation with me – stuffed with goat cheese, sautéed for just a minute in a little olive oil, and sprinkled with curry powder. No batter? “Never,” he said. “It ruins their delicate flavor.”He was right - rather than simply being a vehicle for the gooey filling, the fresh, grassy flavor of the blossoms themselves could shine through. My only addition – a little chopped basil mixed into the cheese.
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