Featured at the Farm Stand

Blossoms, blossoms everywhere!

Farmer Anya has already declared this the summer of the cucurbits… so we’re opening the market week on a bright orange note with squash blossoms. The first time I had these in a restaurant, I loved them so much, I went straight home and ruined all the zucchini plants in our garden by taking every single blossom… don’t tell Anya, she thinks I might be useful in the greenhouse one day. I still maintain that those tempura-dredged blossoms stuffed with herbed ricotta were so delicious they inspired this temporary lack of common sense. Since then, I’ve learned to harvest the blossoms without ruining the plant, and found that my absolute favorite is a Mexican-inspired squash blossom soup. Now we’re pushing the envelope with these delectable edible flowers on a pizza from our faves at Pizzeria Moto, with some of our juicy tomatoes keeping them company. Come on over, try them on the pie, and then grab some to experiment with at home. Here are a few ideas to get you started:

https://food52.com/blog/13557-the-best-non-fried-ways-to-eat-squash-blossoms

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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

info@willowsfordconservancy.org

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Willowsford Farm Stand

23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900

farm@willowsfordfarm.com

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