You can
find squash blossoms at your local Farmers Market from early spring to fall.
Not exact matches
I
find that ricotta cheese combines very well with the subtle, flowery and pumpkin - like flavor of
squash blossoms.
Most recently, I
found these beautiful pâtisson
blossoms tucked away in a corner of a farmer's stall, with their small
squashes still attached, and had the idea to put them on a pizza.
If you can
find zucchini or
squash blossoms, snap them up: They're great dredged in a light batter and pan-fried, or sautéed and eaten with pasta.
Fiorelli are the flower buds that eventually grow into
squash blossoms - if you can't
find them don't let it stump you, just leave them out or use
squash blossoms which are more readily available.