Squash blossoms appeared at the Delvin Farms market table last Saturday at the Franklin Farmers Market. Snatch them up while they are in season. They are the edible flowers of a squash plant—soft, vibrant, and have a mild taste (so don’t be afraid you’re eating a potent flower). Because they are so delicate, I’ve found submerging them gently in a bowl of water is the best way to clean them.
A little bug greeted me while doing so (love buying food straight from a local farm!). I made this salad right when I came home from the market because they will wilt quickly. If you must store them, I’ve read with a paper towel in a plastic bag, they can last in the fridge until the next day.
This salad took just a few minutes to prepare and would set the stage for a beautiful, more hearty dinner to follow (or serve as a light lunch). Raw zucchini and the parmesan cheese do add a substantial flavor to this light summer salad. I suggest using a mandoline or a vegetable peeler to achieve the paper thin slices in the raw zucchini.
Ingredients (for 1 salad):
1 Zucchini, shaved into thin slices
3 Squash blossoms, diced
1/4 Red onion, sliced
1 lemon, juiced
Parmesan and Asiago cheese, shredded (for added garnish)
2 tbs Lemon Olive Oil from Herban Market
1 tbs Red Wine Vinegar
1 tbs parmesan and asiago cheese, shredded
(Whisk together until blended)
Toss all the ingredients on a plate and drizzle the Lemon Vinaigrette on top!