What’s That Green Thing? How Do I Eat It?


SquashBlossomsThe Everett Farmer’s Market prides itself in the variety of vendors and the products they offer. It’s not unusual for a first-time farmer’s market shopper to get a little overwhelmed with all the green things, fruit and people (we get a lot of people). Our vendors bring us the most wonderful, fresh and seasonal produce – a lot of which you will never see at your big name grocery store. We know you might have questions so we are here to help. We did a little nosing around the produce vendor stalls to check out some of their best in-season fare and came up with ways you could us it at home. We also shared some nutritional facts about these beauties! Our hope is that you leave the market boundaries feeling inspired and not overwhelmed.

Squash blossoms: This delicate flower that grows from the squash and zucchini plants also make for a very memorable appetizer. They are making their way into the Everett Farmer’s Market right now and we urge you to buy some. You might be wondering what you can do with them in your own kitchen and the answer to that lies right at the market.

  • Carefully open each blossoms, spoon some traditional chevre from Gothburg Farms or flavoured fromage blanc from Golden Glen Creamery. Place the blossoms on a sheet pan lined with parchment paper. Drizzle some olive over over them and bake in the oven at 400F for 10-15 minutes until they are crispy.
  • You can also bread them if you’d like to fry them in a pan on the stove. Squash blossoms are high in calcium and iron and Vitamin C and A.

Since the flowers are extremely perishable, we recommend you cook them within a day of buying them.

Edlyn G D’Souza is a writer and the more she says that, the truer it becomes. She has her roots in Goa and Mumbai in India, where she worked as a journalist for 5 years. She now lives in Washington where she writes in her blog egeedee.com, draws cat stuff, never tires of seeing Mt Rainier and dreams about changing the world through her stories.