The Easiest Way to Stuff a Stubborn Pumpkin Flower
Summer produce gives you a special perspective on the circle of life: one month you have lots of sprouts or chard, and the next they are all gone. Bunches of golden squash blossoms are coming to life at the farmers market right now, and I have to insist you make the most of them. Stuffing squash blossoms with soft herbed cheese is a popular way to enjoy them, but be warned: they can be tricky to open. Here’s how I do it so I don’t destroy them.
Why are pumpkin flowers difficult to open?
Flowers straight off the stem in the home garden will likely have fairly strong petals, but if you buy squash flowers at the farmer’s market like I do, they can get a little sticky at the ends. The petals are initially very thin, and when the flower closes, the petals seem to curl together. This, along with the tiny hairs found on the plant, turns the flower into a natural pocket with secure walls.
Opening the walls of these delicate flower pockets can be a frustrating process. The petals don’t want to open, so the flower may tear and stick to your fingers.
The easiest way to open pumpkin flowers
Fortunately, flowers respond to a strong gust of wind, but you don’t have to go outside to take advantage of this. Simply hold the squash flower by the end of the stem and point it at your face about three to four inches from your mouth, take a deep breath and blow directly onto the flower. It will open immediately.
It’s hard to photograph, but I tried my best. You can compare photos of closed flowers and their blurred frames with a helpful gust of wind.
The flowers I recently received didn’t look all that hot. The ends became sticky, making them even more difficult to handle than usual. In this case, first loosen the stuck areas with a toothpick or the tip of a knife, and then blow into them.
Another trick: I always make the filling first and put it in a squash blossom piping bag. Then I will take the flower in my left hand, open it and get ready, holding the tube in my right hand to squeeze out the filling. Try a mixture of ricotta and parmesan cheese with herbs or leftovers from last night’s dinner for the filling. You can fry them or even fry them in butter and coat them on eggs or burgers.