Written June 5, 2010

Today I visited our neighborhood farmer’s market.  They hold it on Saturdays down on Water Street at Waterfront Park in Elizabeth City.  My neighbor, Sandi, and I talk on facebook most mornings (we have no lives) and she asked me if I was going today.  She said there was a woman saving squash blossoms for her and she had to go early to make sure she got them.  So I met her there.  Squash blossoms? Frankly, I’d never heard of cooking squash blossoms.  I’m not a flower eater.  I leave them for the deer.  Sandi said she stuffs them with goat cheese and herbs and breads and fries them.  Hummm. I love anything breaded and fried.  She also uses sausage and cheese.  Hummmm even better….  I might even eat a flower if it’s simply used as an apparatus to hold in luscious fillings while being fried.

We go to the farmer’s market and they had the yellow blossoms sitting in plastic cups of water, four to a cup.  They had Sandi’s waiting for her.  (Don’t you just love a small town?)  I was going to buy some, but really needed a tutorial first.  Sandi said she would call me when they were ready and I could come over to taste them.  The blossoms barely last a day, so if you buy them, you’d better be ready to cook them pronto.

That evening, she sent her hubby over to fetch me, I tried one and they were magnificent!  She told me in two weeks, she’ll get more and invite me to come and watch her make them.