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I'm sure it comes from the depression era, when all produce from the garden was consumed in one form or another. Within my family, we consider fried pumpkin blooms a delicacy. (mine are just emerging, which is what triggered this post) You can also fry Zuccini, and squash blooms as well. You need to gather them early in the day while they are open, and soak in salt water to remove most of the bugs. (hey what's a little extra protein anyway) After a while, maybe overnight, drain & roll in egg and flour and fry. (grandma used bacon grease for everything) Try 'em...
My pumpkins are raised expressly for this purpose, although with grandkids, I let a few mature for halloween..
Now you know my roots...ole country boy... hehe
We have never eat any kind of blossoms. We wait for the fruit or whatever to make and eat that. Might just have to try some blooms off my squash and see what happens.
Personally, I like them better than fried green tomatoes. (more like a morel mushroom to me) Maybe it's the egg & flour preparation..
I hope you enjoy...
Here's an article about eating blossoms, from the current issue of Homestead: http://www.deere.com/en_US/docs/zmags/agriculture/online_brochures/homestead/2012/homestead_summer2012.html?id=95efeeea&page=6
I apologize that the equipment color is green.
"The probability of life originating from accident is comparable to the probability of the unabridged dictionary resulting from an explosion in a printing shop." Edwin Conklin, biologist
Wow, the writer and I must've been cut from the same cloth. The main difference is, we eat the whole thing, not just the petals. Thanks for the link, Bill!
Stan, I remember very well my mother frying squash blooms. I liked them much better than the squash back in those days. Of course I was raised on a one mule cotton farm in the deep south. Mother ran everything thru a black iron skillet and it all taste good. I still have several old skillets that we use. The frying medium has just changed from lard and bacon fat to very little olive oil and no salt. But if you keep it stirred around and put a lot of pepper on whatever you are cooking then the old black skillet still makes it taste pretty good.
6 posts • Page 1 of 1
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