Well, tonight I decided to attempt the fried squash blossoms from the gems I found at the Farmer's Market today. This meal was made with local flour from Sequim, Washington, Squash Blossoms from Alvarez Farms in Yakima Valley, local Rosemary, local Garlic, and Herbed Chevre from Port Madison Farm on Bainbridge Island. I fried them in Olive Oil, and the outcome was delectable...a warm gooey center and a crispy exterior with amazing flavor.
Verdict? We love squash blossoms!