I was waiting patiently to start picking my flowers from my zucchini plants, however, with all of the rain that we’ve had, two of my plants died and my only surviving plant is bearing small flowers and fruit. I was really excited though that my baby sister Lisa, who is turning into quite the organic gardener herself, offered me all the picks I wanted from her plants. (I’m so proud of my girl! She’s taking off! Future sister csa in the future… hmm?!)
In order to keep with the seasons I decided to make a sweet and nourishing dessert. I stuffed my squash blossoms with a homemade yogurt cream cheese and cantaloupe mixture spiced with cinnamon and sweetened with local raw honey.
Sweetened Cream Cheese and Cantaloupe Stuffed Squash Blossoms
- 6-8 squash blossoms
- 1 cup whole wheat or unbleached all purpose flour
- 1 farm fresh egg, mixed
- 1 cup cream cheese, preferably homemade
- 1/2 cup cantaloupe, diced
- 1 tsp cinnamon
- 1/4 cup local raw honey
- extra virgin olive oil
- In a small bowl mix the cream cheese, cantaloupe and 1/2 tsp of cinnamon until well incorporated.
- Stuff the squash blossoms with the cheese mixture.
- Prepare the squash blossoms for frying by coating them first with the egg and then the flour.
- In a pan, heat about 1/2″ of extra virgin olive oil.
- Fry the squash blossom on each side until browned.
- In a cast iron skillet add the honey and 1/2 tsp of cinnamon. Mix through.
- Once the honey comes to a boil, take off the heat and drizzle over the squash blossoms.