Stuffed Squash blossom Stir Fry is an easy light meal featuring harvest time vegetables and squash blossoms! The squash blossom filling adds goat cheese, herbs and sun dried tomatoes for a pleasing combination of flavors and textures you are sure to love.
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Our garden is SO late this year! We had a very wet cold spring and Dave had a very busy work schedule too. He planted in late May and June this year. Our tomatoes and peppers are Just getting ripe over two months late. We have really missed ripe tomatoes and peppers in June from his greenhouse. We have been spoiled in the last several years.
After our wet cold Fall, our weather flipped upside down. We have had a VERY hot dry summer here locally. Even June, usually rainy for us, dried up. So…What a lovely summer for us!!!
Our garden has done really well even getting a late start. However, Dave is planting MUCH less this year to give himself a break. Our 2015 and 2016 gardens were ridiculously overstuffed and he was out there in the garden constantly tending it.
Unfortunately, our squash always fell victim to mold and mildew. Our squash crops were small and stunted:(
Not This year!
The 2017 Garden
Our squash is doing EXCELLENT this year. Our dry summer kept the mold and mildew at bay so our squash is growing properly for the first time in years!
We took a tip from our fellow blog hop gardener friend Michelle over at Simplify Live Love and it paid off in massive squash growth! Michelle wrote a post last year called How to Grow A Three Sisters Garden. The method and results were so interesting I wanted to try it.
Dave agreed to plant our butternut squashes under his corn but he left the beans on his (already built) beanpole. The results speak for themselves. You can see how well the squash grew under the corn. The corn is also weed free. Dave hates weeding his corn so that is a big plus too! Thank you Michelle!
NOW…what to do with all that squash!
I have never cooked with squash blossoms before. I was photographing the pretty yellow blossoms emerging in huge quantities all through the zucchini, butternut and pumpkin patch and realized some of those blossoms could be picked and not missed this year. Come to find out if we pick only the male flowers the squash crop is not hindered at all!
So one day I started filling my pockets with squash blossoms. Dave was so confused. After I explained my plan he got into the spirit and we both came to the house with bulging pockets of squash blossoms. I laid them out on my harvest tray. Now what?
TIPS for washing the blossoms:
First thing I did was wash them. Teeny tiny bugs were all over them. weirdly the bugs were not eating the blossoms that I could tell. They seemed to be interested in the gender parts but were all over the blossoms.
Those bugs are the Dickens to get washed off! Fortunately the blossoms are tougher than they look and will withstand some abuse. Here’s how to wash them.
- Unfurl the blossom end.
- Remove the pistils and stamens before washing. Try not to rip the blossoms but if you do just use them anyway and fold the ripped blossom around the stuffing it will be fine. It might work best to remove the gender parts while under running water of even in a bowl of water to float the blossoms and reduce ripping.
- Soak the blossoms in salt water about 20 minutes to float off what bugs you can. These bugs are tough! They would not drown and many survived the salt too. Sheesh!
- Finally came down to hand work. Hand pick the remaining teeny tiny bugs and squish em in your fingers. They are so small it’s the only way 🙁
Once cleaned, the blossoms dried on paper towels. Then I removed them to our harvest tray and set them out on our porch. And then I thought up this recipe.
Stuffed Squash Blossom Stir Fry Recipe:
I wait all summer for recipes like this one. I dreamed up this stuffing from what was in my fridge and off I went. And it is AMAZING! A Perfect harvest meal. The hardest part is cleaning the blossoms. Make time to wash them ahead so they can dry before stuffing.
My visiting girls ate it for lunch and loved this recpe. I served it to Dave for dinner. He loved this flavorful healthy meal, and I love it. Pretty sure you will too. If you are a gardener you have most everything you need already. LOTS of veggies and squash blossoms:) Otherwise, find a good farmer’s market or local CSA.
Yeah, it’s a stir fry which is sort of a jumbled mess. But I could not keep my fork out it!
A lot of people put a coating on the blossoms and fry them. That’s not my thing. I don’t do fried anything mostly. The blossoms were great just stuffed and steamed on top of the stir fry. No extra steps. An easy one pan meal. That’s how I like to cook 🙂
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PREPARE THE SQUASH BLOSSOMS:
Remove the stamens or pistil from the blossom centers (Try not to rip the flower)
Carefully wash out any tiny bugs on the flowers
Drain the flowers on paper towels then outside in the sun laid flat on a tray, (or your counter).
MAKE THE STUFFING:
Stir together the squash blossom stuffing. Set aside.
on medium low heat in 12 inch skillet
add bacon cook 5 minutes covered
stir the bacon and add DICED onion and garlic. cook 3 minutes
add remaining SMALL CHOPPED veggies. Cover and cook 5 minutes covered.
MEANWHILE, STUFF THE BLOSSOMS:
Put the blossoms on top of the stir fry and cook another 10 minutes covered.
Serve with sour cream for garnish if desired.
A delicious way to enjoy squash blossoms. The flavorful stuffing in the blossoms compliments the bacon fried veggies for a delightful lunch or light harvest meal.
- 24 squash blossoms. Washed and dried. Stamens removed
- 1/2 Cup Goat Cheese -room temperature
- 1/4 Cup sun Dried Tomatoes
- 1 Tablespoon chopped jalapenos
- 1/2 tsp/ Italian seasoning
- 6 slices bacon
- 1 red onion
- 4 clove garlic minced
- 2 cups fingerling potatoes-chopped
- 1 cup green beans-chopped
- 2 cups zucchini-chopped
- 1 Cup sour cream for garnish as preferred
- PREPARE THE SQUASH BLOSSOMS:
- Remove the stamens or pistil from the blossom centers (Try not to rip the flower)
- Carefully wash out any tiny bugs on the flowers
- Dry the flowers on paper towels
- MAKE THE STUFFING:
- Stir together the squash blossom stuffing. Set aside.
- STIR FRY:
- on medium low heat in 12 inch skillet
- add bacon cook 5 minutes covered
- stir the bacon and add DICED onion and garlic. cook 3 minutes
- add remaining SMALL CHOPPED veggies. Cover and cook 5 minutes covered.
- MEANWHILE, STUFF THE BLOSSOMS:
- Put the blossoms on top of the stir fry and cook another 10 minutes covered.
- Serve with sour cream for a garnish as you prefer.
The prep time is all in the squash blossoms. Leave enough time to let them dry out after washing. If you have trouble with the bugs not coming off. Soak the blossoms in a salt or vinegar water. One tsp. to one quart water ratio and let the blossoms soak 20 minutes.
- Mercer Culinary Millennia 7-Inch Santoku Knife, Blue
- Mercer Culinary Millennia 7-Inch Santoku Knife, Blue
- ClearSea Set 2 Flexible Silicone Spatula Heat Resistant up to 600oF Turner Steel Strong Blade Edges for Cooking
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Serving Size:1 cup
Amount Per Serving:Calories: 268 Total Fat: 17.6g Saturated Fat: 9.3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 43mg Sodium: 415mg Carbohydrates: 15.3g Fiber: 2g Sugar: 2g Protein: 12.2g
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