Quick, It's Zucchini Blossom Season!

Special to Seattlest by sous chef Ryan Tateishi, who can also be found at Canlis.

“Oh look at me, I’m Alice Waters.” The baker was mocking us in a tone much like that of Homer Simpson as we unpacked the restaurant’s first squash blossoms of the season. Apparently nothing says food snob like purchasing squash blossoms. We’ll admit that there is a certain air of elitism associated with cooking with flowers, but since he makes lavender brioche everyday he shouldn’t be criticizing us.

Besides, cooking with flowers is far from a recent trend and isn’t exclusive to this country. When a Mexican co-worker of ours saw the zucchini flowers, he reminisced about the quesadillas de flor de calabaza he used to eat back home. Additionally, roses and orange blossoms play an important role in the cuisines of the Middle East.

Experiment with zucchini flowers while there’s still time. They are especially difficult to transport in pristine condition so unless you’ve got a steady supply in your garden, your local farmer’s market is the best bet. The male flowers, those without the squash attached, are preferred for stuffing and should be completely open when purchased. Once the flower closes up, the petals start sticking together and are difficult to separate without tearing.

Aside from zucchini blossoms, most other flowers you’ll see at the Seattle markets are used as edible garnishes or to make infusions. Lavender is the most abundant among them, which shouldn’t be a surprise since Sequim produces more than any place else in the country. Though it is mostly used in cosmetics and candles, it's fantastic in pastries.