Squash blossoms in the Guadalajara mercado/marketplace, waiting to be used in cooking a sensual mexican recipe. Squash blossom quesadillas with squash blossom soup anyone?
Visit Sally D’s blog for entries on macro mobile photography, today’s challenge.
AngelineM's Blog 
Beautiful colors, Angeline. Please let us know how they taste.
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Thanks, Allan. I’m wondering if I could find these here in a local farmer market. I’m curious to try a recipe out with them.
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So strange! This past week when admiring a ‘volunteer’ squash vine that sprawled across my friends’ garden, I pointed out that all of the male flowers could be put to culinary use. They looked at me as if I had indeed lost my mind. “Yes,” I smiled, “Battered and fried, they make a beautiful garnish on the plate… and they can be used in salads or stuffed or in Mexican foods like quesadillas..”
And here you are with a great example! Pass the piquante sauce, por favor?
Thanks!
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Oh yes. Pass the salsita!
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Angeline, send recipes, quick. One of my closest friends is Italian and taught me the art of cooking these delicious summer treats: cooked by themselves and devoured. Happy Photo Challenge.
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Thanks, Sally. At the airport on the way to Guadalajara I bought a copy of Bon Appetite that had a segment on Oaxaca with some of these yummy recipes; I unfortunately left the magazine behind at the home I stayed at. It must have been the May or June issue.
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Somewhere sometime I ate squash blossoms (in batter and deep fried I think), but don’t remember where or when, but I guess I didn’t like it enough to seek it out again 🙂
Love the colours in that photo Angeline.
Alison
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Thanks, Alison. I’ve never had them, and will be seeking them out.
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