I was on the hunt for a cowboy hat in San Miguel de Allende’s outdoor market. As my friends and I weaved our way through the various stalls, we spied a woman sitting on the ground, her long full skirt topped with a display of squash blossoms. “Look, squash blossoms!” one friend said. As we were on a road trip through Central Mexico—three women in search of excellent Mexican food—I stopped and admired the squash blossoms. It was, after all, the first time I’d ever seen them fresh. “How would you eat them?” I asked my friend. She said her favorite way to cook them was deep fried, though when stuffed with cheese or tossed in a salad they were tasty as well. I was intrigued, but since we didn’t have access to a kitchen, I did not purchase any squash blossoms that day and continued on my quest for a hat.
It would be two years until I saw fresh squash blossoms again. This time I was in Union Square’s Greenmarket. As I made my way through the market, a basket lined with the bright orange flowers was like an exclamation point after the long passage of bins filled with produce green, yellow and red. While not quite as picturesque as being splayed out on a woman’s skirt, I didn’t hesitate to buy them, eager to finally try this summertime delicacy.Read more »
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