Sunday mornings at the farmers market are one of my favorite summer-time traditions. In the Mid-Atlantic, especially this year, the season can sometimes take a while to get rolling. Eventually though, the colors of the market turn from shades of green to orange, yellow, and red hues as the region’s bounty of fruits and vegetables comes into season. One of the first signs of the arrival of Summer for me is debut of the squash blossom. The brilliant orange, delicate crepe-like blooms are one of the reasons I wake up early to hit the market before the crowds. They’re not only beautiful but they have a certain nostalgia for me as they remind me of my time living in Rome when I was first introduced to their many varied uses. Whether stuffed with goat cheese and anchovies and fried, or tossed fresh onto pizza, squash blossoms are one of my favorite seasonal ingredients to enjoy and with which to cook. One of the simplest ways to enjoy them is actually from Mexican tradition. Throughout Mexico 'calabaza' has been grown and used since Mesoamerican times. Squash blossoms can be found in myriad places (art, pottery, etc) and many traditional dishes. Perhaps the most common of which is as filling for tacos or quesadillas. When it comes to ease of preparation, these can not be beat. A gentle rinse and pat dry, toss into a tortilla (or between two for a quesadilla) with some Oaxaca cheese (mozz works too if you do not have Oaxaca, just need a cheese that melts well) a little salt, then onion, cilantro or avocado (all completely optional) and onto the frying pan! You only need to cook until the cheese is melted and the tortilla starts to turn golden, by that time the tender flowers will be perfectly wilted. These are perfect for breakfast, lunch, or even as a pop of color for a Sunday brunch spread, they are truly a symbol of summer. Next time you’re early to the farmers market or find yourself in a specialty grocer, keep your eye out for “Flor de Calabza” and give these beauties a try.

Ingredients:

6 corn tortillas (taco size) or 4 flour tortillas (quesadilla size)
10 squash blossoms (check the insides for stowaways, wash very gently and pat dry)
6-12 oz Queso Oaxaca (pulled into strips) - you can substitute any white, mild and melty cheese as if you can not find Oaxaca
Sea Salt to taste
¼ cup finely diced white onion
¼ cup chopped cilantro
1 thinly sliced avocado
vegetable oil for pan frying

Preparation:

On a flat or shallow non-stick pan, heat the vegetable oil on medium just until it starts to pop (not smoking hot).
Put two squash blossoms, 1-2 oz Queso Oaxaca, and a pinch of your other ingredients in a tortilla and gently fold over.
Prepare a few at a time to reduce cooking time, but make sure they will not be crowded on your pan
Place on hot pan and fry until the cheese melts, flowers wilt, and the tortillas turn golden. Time will vary, but usually 2 mins and not more than 5 on each side.
Serve with a pinch of fresh cilantro and onion, enjoy immediately