RECIPE: Stuffed Seminole Pumpkin Blossoms

The perfect blend of ricotta and goat cheeses stuffed into something you never expected: a seminole pumpkin flower! Try this summertime treat and let us know how it tastes! 

  1. After the female flowers develop small fruits, pick the male blossoms in the morning while still open.
  2. Wash gently inside and out under cool water. Soaking in a big bowl of water may damage the delicate blossoms if kept wet for too long. Use that method with caution.
  3. Remove the stems and stamen before stuffing.
  4. Use same day for best results.
  5. Store in rolled up lint-free cloth in frig.

Alternate Filling for 8 Blossoms:

1/2 cup cheese crumbled or finely chopped (feta, jalapeno jack or blue cheese works wonderfully)
3/4 cup chopped fresh spinach
1 tsp red pepper flakes to taste
1 tbsp minced fresh or dried onion
2 tbsp chopped fresh herbs
1 tsp balsamic vinegar

Experiment with filling options!  Try different herb combinations, cubed pancetta (Italian bacon), whole basil leaves, caramelized onion – the possibilities seem endless!

What would you use for filling? It would be great to get your ideas in the comments.