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Our very own Farmers Market has fresh, high-quality products, all produced right here in Tennessee. Right now many fruits and vegetables are coming in and ready and waiting for your table.
A visit to the market recently, presented a unique food ‘ zucchini blooms. It seems some residents already know the goodness of this seasonal treat, and urged vendors to offer the flowers for sale.
‘They are in high demand in Italy, especially in the early summer,’ said chef Wade Fox. ‘The Italians become very animated and happy when they talk about the blooms.’
Fox suggests stuffing the blooms with various cheeses, ham, risotto or other items. They can be either saut??ed, baked or even fried.
‘I love the market, and plan to purchase some squash blossoms, lettuce and tomatoes,’ said Fox.
Zucchini blooms may not be for everyone, but a large array of fresh foods, such as onions, lettuce, tomatoes, potatoes, carrots, turnips, cabbage, as well as baked and canned goods and lush plants await the market shopper.
Everyone needs to discover really good food, that is fresh, affordable, healthy and very delicious.
Special upcoming events currently planned for the market include: Boiled Corn Day, July 28; Fried Pie Contest, Aug. 11; Watermelon Day, Sept. 15; Fall Festival, featuring , jam and jelly contest, pumpkin contest, and Little Miss and Mister Pumpkin pageants, Oct. 6.
If you want to be brave and try the zucchini blossoms, here are a few recipes to get you started.
Classic Fried Zucchini Blossoms
24 zucchini blossoms, with stems attached
1 cup flour
1 cup water
salt to taste
1 1/2 cups mildly flavored olive oil, about (or half olive oil and half vegetable oil)
Pick over the blossoms, discarding any that look soiled or buggy. Rinse them very lightly and quickly and drain in a colander. Pat dry.
In a small skillet, heat the oil slowly over medium-high heat to frying temperature, about 360 degrees.
While the oil is heating, gradually whisk the flour into 1 cup water to obtain a thin cream. Add a pinch of salt and whisk in. When ready to fry, take a blossom by its stem, dip in the flour and water batter (or pastella, as it is called), let the greater part of the batter drip back into the bowl, and drop the coated blossoms in the hot oil to sizzle and fry until crisp and golden.
Cheese-Stuffed Zucchini Blossoms
8 good-sized zucchini flowers, pistils removed, with a tiny zucchini attached if possible
1 cup fresh ricotta cheese
1 large egg
1/4 cup Parmigiano-Reggiano cheese
1 small clove garlic, minced
Pinch freshly ground nutmeg
2/3 cup flour
1 cup carbonated mineral water or seltzer
Olive oil and vegetable oil, half and half
Sea salt
Very gently wipe the zucchini blossoms clean if necessary. If a small zucchini is attached, slice it lengthwise in thirds like a fan, leaving it attached to the blossom. Whisk together the ricotta, egg, cheese, garlic, nutmeg and pinch of salt in a medium-size bowl.
Spoon the filling into the zucchini flowers, handling them gently. Each flower should have two generous tablespoons of filling. Preheat the oven to very low, as it will be a holding oven.
Place the flour in a large bowl and whisk in the water until smooth. Line a baking sheet with clean, plain, brown paper or paper towels.
Heat the oil in a small deep skillet to a temperature of 375 degrees. If you don’t have a thermometer, test the heat by dropping in a teaspoon of batter; it should float quickly to the surface and turn golden. Dip one of the flowers in the batter, making sure it is coated as well.
Hold the flower over the bowl to let any excess batter drip off, then lower it gently into the oil and cook just until the batter is crisp and golden, up to four minutes, if that.
Fry no more than two flowers at a time. Use a slotted spoon to remove the flowers from the oil and transfer them to the prepared baking sheet. Place the baking sheet in the oven with the door slightly ajar to keep the finished flowers warm while you prepare the rest.
Arrange two flowers on each of four small warmed plates. Dust lightly with sea salt and serve.