Baby Yellow Squash with Flower

Inventory, 5 lbs : 0
This item was last sold on : 03/14/13

Seasons/Availability

Baby Yellow squash with flower is available year round.

Current Facts

Baby Yellow squash is of the species, Cucurbita pepo, along with other squashes, gourds and pumpkins. There are essentially three types of squash: constricted neck, zucchini and winter. Yeloow zucchini is widely considered to be the quintessential summer squash as it is a ubiquitous summer squash and perhaps one of the most versatile. Baby Yellow squash blossoms are the female fruit-bearing flower of squash plants. The male flower, known as Macho blossom, grows directly from the stem of the plant's trailing vines and pollinates the female blossoms. Yellow squash varieties are natural "garden overachievers" as they are prolific and profligate producers that can take over a garden and field. Male flowers that are plucked prior to pollination will curb production of the plant.

Description/Taste

Baby Yellow squash blossoms are fragile and yet as they are attached to the fruit of the plant, the fruit extends the blossom's shelf-life. The blossoms are faintly fuzzed, featherwight, tissue-paper thin and once mature the broad and pointed flower petals close inward. The blossom's coloring is vibrant orange at its tip, with variegations of gold and green to its stem end. Their flavor is subtle, yet true to squash in all notes, slightly sweet and reminiscent of corn, grassy and succulent. The fruit of the Baby Yellow squash is saucer shaped and petit. Its skin is slightly glossed, golden yellow with faint cream freckles and a green tip at the fruit's stem end. Its flesh is crisp and creamy with an underdeveloped seed cavity due to its youth. Its flesh is crisp and creamy with an underdeveloped seed cavity due to its youth. Its flavor, peppery and complex with grassy and fruity undertones, creating a perfect contrast to the more subtle flavors of the flower.

Applications

Baby Yellow squash with blossoms can be eaten raw or cooked. Raw blossoms and the fruit of the squash can be added to salads, served within a crudite and simply eaten fresh out of hand. The best way to experience the blossoms cooked is to saute, pan or deep fry the blossom stuffed with a fresh cheese such as chevre. The blossoms can easily be removed from the stem of the fruit, allowing for dual preparations. Traditional preparations include adding the blossoms and the fruit to quesadillas and pizzas alongside melting cheeses, Poblano, Anaheim and Jalapeno chiles, corn, tomatoes, basil and truffles. Other complimentary pairings include stewed pork, black beans, cream, mushrooms, cooked eggs, garlic, cilantro, pine nuts, pepitas, olive oil and light bodied vinegars. Shelf-life is brief. Eat immediately or store in dry airtight container for one to two days.

Geography/History

Squash is a New World fruit native to Mexico, the oldest archeological remains date back to 7000 BC. Their importance as a food crop evolved during the pre-Colombia era in the Americas. Columbus brought Yellow squash plants and seeds to Europe in the 15th Century, giving Yellow squash international status as a food crop. Its roots would quickly adapt to Italian soil and palates. Yellow squash's commercial prosperity thrived in Italy, which attributes to its placement within Italy's culinary history. As with so many culinary ingredients in Latin and Italian cuisine, the presence of Squash blossoms as food evolved out of the inherent principle that all edible plant and animal parts should be used, nothing is discarded.


Recipe Ideas
Recipes that include Baby Yellow Squash with Flower. One is easiest, three is harder.

Artichoke Heart		Fried Zucchini Flowers Stuffed with Lemon Basil Ricotta
Homesteading Downsized		Sautéed Summer Squash with Blossoms and Scallions