Squash Blossoms & Tomatillos & Garlic Scapes, oh my!!
By Marci Sorce of Sit Drink Eat
Here is the recipe for the Quesadillas that I promised in my previous blog. In case you missed it, I talked about all the wonderful produce from my visit to the Farmers Market on Sunday.
First a little tutorial on the 3 ingredients.
Let’s start with the squash blossoms.
When I have mentioned squash blossoms in conversation, I typically get one of two reactions:
1-Ooooh, I LOVE squash blossoms, where did you find them?
or
2-Huh, what’s a squash blossom?
For those of you who can relate to answer #1, read on for the recipe and for those who can relate to answer #2:
Squash blossoms are these beautiful flowers that are very versatile and can be used in so many different ways. You can eat them raw, stuff them with a simple cheese filling and bread and fry them, use them in a frittata, in a soup, with pasta, the possibilities are endless.
Do not let them initimidate you – you are much bigger than they are.
Be forewarned, however, they will spoil very quickly. My suggestion is to make and eat them the day you purchase them. If not, within 24 hours at latest.
Next up – tomatillos (pronounced tah-MAH-tee-oh).
Same scenario:
1-I LOVE tomatillos!
or
2-What the heck is a tomatillo?
Well, I’ll tell you – or better yet show you. Here they are:
Tomatillos have also been referred to as a Mexican tomato. Again, another versatile ingredient. These can be used in salsas, quesadillas, with roasts, stews, sauces, eaten raw, roasted, grilled, etc. They have a slightly tart taste to them.
Before using a tomatillo, you will want to peel off their papery husks and give them a quick rinse since they can be slightly sticky.
Last but certainly not least – garlic scapes.
1-Garlic scape – what’s a garlic scape?
That’s about it. The only reaction I usually get.
Garlic scapes are the flowering tops that grow up and out of hardneck garlic. They taste just like garlic but are a little sweeter and milder than say, a clove of garlic. I know I am repeating myself, but again, this is another ingredient that can be used in so many ways. They can be eated raw, sauteed, on top of pizza, in a vinaigrette for a salad dressing, in omelets, chopped into salads, in pasta, risotto, should I go on?
Store these after purchase or after harvesting in the produce drawer of your refrigerator and use within a few days.
So, there’s my mini lesson on some of my farm market finds. Here is a recipe for one of the meals I made when I brought them home. Remember – feel free to make it your own. If there is an ingredient you really don’t like or would like to substitute – go for it. I promise, the food police will not come knocking down your door.
Squash Blossom and Garlic Scape Quesadillas
1 garlic scape sliced thin
1/2 thinly sliced red or white onion
1 jalapeno pepper, diced
2 ears of fresh corn, corn removed from cob (approximately 1-1 1/2 cups)
1/4 cup chicken broth
1 bag of squash blossoms (there were about 20 in my bag, varying in size), cleaned and stemmed
1/2 cup cilantro, chopped
tortillas – honey wheat, flour, whatever your choice is
cheese – again, your choice depending on your taste – cheddar, monterey jack, queso blanco
sour cream (optional)
diced tomato (optional)
tomatillo salsa (recipe follows)
Heat saute pan and swirl in about 2 Tbsp olive oil. Add garlic scapes, onion, jalapeno and corn. Saute until onion begins to slightly wilt. Add chicken broth and squash blossoms and heat for a minute or two until blossoms begin to soften. Add cilantro and remove from heat. Season with salt and pepper.
In another skillet, heat tortilla on one side. Turn it over and add a handful of cheese and a scoop or two to cover 1/2 of the quesadilla. Add a little more cheese and fold the tortilla over. Cook for a minute, then flip over to melt the cheese on the other side. Remove quesadilla from pan and repeat as necessary.
Serve with tomatillo salso and sour cream. I also like to add some chopped fresh tomato but that’s up to you.
Here is what she looks like – so pretty!
And now, the Tomatillo Salsa…………..
1 basket of tomatillos – mine had a lucky 13 – husked and rinsed
1 red onion, cut into quarters
3 cloves of garlic, peeled
1 jalapeno pepper, optional
1/2 cup cilantro
salt and pepper
Preheat broiler. On a broiler safe baking sheet, place tomatillos, onion and garlic and if using, the jalapeno pepper. Like this:
Broil for approximately 8 minutes, periodically checking and turning over as necessary.
Let sit until cool enough to handle.
In a blender or food processor, add veggies and pulse until everything is nice and chopped. Throw in cilantro and pulse one more time to combine. Adjust your seasoning with salt and pepper and that’s it! You’re done! Yay!!
This is a great substitute for a regular salsa with chips or can be used as a condiment, sauce, etc.
Hope you enjoyed these recipes and it will inspire you to get out there and try one of these fabulous ingredients. Don’t be intimidated – what’s the worst thing that could happen – maybe you’ll learn something or have a new favorite ingredient. Even if it does not go your way, lesson learned. To me, a successful day is when I learn something new – whether it be good or bad.
Happy cooking!