Squash Blossoms

All year - sporadic.

Mexico and the United States.

Keep cool, 45-50° F and dry. Very perishable, use at once

Squash Blossoms have been revered by Native American Indians for centuries. Very perishable, they are harvested in early morning before they open to the sun. They can be stuffed with cheese and deep fried or tucked neatly into quesadillas as a filling. They make an excellent home for pate, grains, nuts and dried fruit. High in vitamin C.