Farmers' Market

I love going to the Farmers' Market, during the summer, all of the merchant tents are so colorful. I can find every fruit, veggies and flowers of the season. The atmosphere of the fresh food and friendly farmers is a wonderful feeling. I buy the flowers, the organic fruit and veggies. The strawberries are so sweet and grown locally and at the same time, I am also helping support the local growers and eating healthy; it's coming straight out of the ground from the farmer, not sprayed, or far from somewhere else. I enjoy cooking so it is a pleasure to bring fresh organic produce home. However, I go for one specific item and this is the summer squash blossoms. This is the only time of the year they grow abundant of these edible flowers. Unfortunately, they are rarely found in grocery stores because they are so perishable. However, local Farmers' Markets are overflowing with this delicious blossom this month.
Every Thursday, I grab my canvas bag with my dog Pan Cake and we walk over to the Farmers' Market. The first thing I buy is several bouquets of these brightly colored blossoms. There are several varieties of squash blossoms but my favorite is the zucchini blossom. Sometimes they have the baby zucchinis attached to the flower, that is the female blossoms and the male flowers grow directly from the stem. One of the merchant at the Farmers' Market told me this.

In Mexico, the blossoms are know as flor de calabaza, they are popular all over Mexico and are usually fried. I believe Mexico know best, they indulge in the entire fruit, eating not only the flesh but its blossom as well. My mother made these luscious squash blossom recipes. She was a very good cook any dish she made was scrumptious with all sorts of flavors. While she cooked, I helped her cut the veggies and did the clean-up while I listen to her tell stories of her childhood growing up in Mexico during the revolution. I heard these stories many times and enjoyed hearing them over and over again. Now, I enjoy cooking her favorite dishes and these memories of her childhood, I pass them to my daughter.

After visiting several of the merchants and buying some organic veggies and fruit among a huge bouquet of sunflowers, Pan Cake and I walk home contemplating what recipe should I cook with the squash blossoms. On the way home, I thought of an exciting idea, share my mother's enchilada recipe with my blog friends. I hope you make them and if you have any questions, please leave it in the comment box. I will get back to you as soon as I can...enjoy!