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Baby Green zucchini blossoms are fragile, yet as long as they are attached to the fruit of the plant, the fruit will extend the blossom's shelf-life. The tissue paper thin blossoms are faintly fuzzed, light weight and once mature their broad and pointed flower petals will close inward. The blossom's coloring is vibrant orange at its tip, with variegations of gold and green running along the petals to its stem end. Their flavor is subtle and similar to that of the zucchini, slightly sweet, grassy and succulent. The fruit of the baby Green zucchini is lean, petit and cylindrical. Its skin is glossy and deep green in color with faint cream freckles. Its flesh is crisp and creamy with an underdeveloped seed cavity due to its youth. Its flavor, peppery and complex with grassy undertones, creating a perfect contrast to the more subtle flavors of the flower.
Seasons/Availability
Baby Green zucchini with flower is available year-round with a peak season in spring and summer months.
Current Facts
Baby Green zucchini squash is of the species, Cucurbita pepo. Green zucchini is the classic summer squash and easily the most grown of all summer squashes. Baby Green zucchini blossoms are the female fruit-bearing flower of squash plants. The male flower, known as macho blossom, grows directly from the stem of the plant's trailing vines and pollinates the female blossoms.
Nutritional Value
Squash blossoms are very low in calories offering only about five calories per cup of flowers. The blossoms are also low in carbohydrates and protein and offer some calcium, iron, vitamin C and vitamin A.
Applications
Baby Green zucchini with flower can be prepared raw or cooked. The blossoms can easily be removed from the stem of the fruit, allowing for dual preparations. Both raw blossoms and sliced zucchini can be added to salads, served as crudité or simply eaten fresh out of hand. The most common way to serve the blossoms cooked is to stuff with a soft cheese and pan or deep fry. The blossoms and the fruit can be chopped and added to risotto and pasta, used as a filling for tacos and quesadillas, or cooked atop pizza, casseroles and quiche. The flavor of baby Green zucchini with flower pairs well with tomatoes, garlic, red bell pepper, stewed pork, black beans, cilantro, pine nuts, olive oil, ricotta cheese, and light bodied vinegars. Both the extremely delicate blossoms and the attached squash have a very short shelf life, if you must wash the blossoms do so very carefully or simply look over and remove debris with a gentle touch. They should be used immediately or to store keep in a dry and air tight container in the refrigerator for one or two days.
Ethnic/Cultural Info
Evidence of squash blossoms can be found in artwork that dates back to the 16th century, specifically in the famous painting entitled, “The Fruit Seller” by Vincenzo Campi of 1580. The painting depicts a female fruit vender in the Italian street market surrounded by fruit and vegetables and in the upper right hand corner of the painting there is a box which clearly contains squash with flower blossoms attached.
Geography/History
While squash dates back to pre-Columbian times the zucchini specifically was developed first in Italy with documentation of it dating back to a 1901 seed pamphlet from Milan. Italian immigrants brought zucchini with them to the United States during World War I and it quickly caught on as a popular produce item appearing in seed catalogs, in the Los Angeles Times and on the menu at the premiere restaurant in Los Angeles at the time, Café Marcell. Like many summer squashes green zucchini will thrive and be a prolific fruiter provided they are grown in rich, well-drained soil and given full sun and warm weather. Dubbed “garden overachievers” plants have a tendency to take over a garden and produce a surplus of squashes, flowers that are plucked prior to pollination will help curb production of the plant. Squash blossoms are best harvested early in the morning when their blossoms are open, harvesting later in the day after the blossoms have closed can result in harvesting a blossom that has trapped an insect inside.
Frecker Farms
Santa Barbara County
Baby Green zucchini blossoms are delicate yet long-lasting when attached to the fruit, offering a vibrant display with orange tips and variegated gold and green patterns on their petals. Their subtle flavor mimics that of zucchini—sweet, grassy, and succulent. The accompanying young zucchini fruit is glossy deep green, crisp with faint cream freckles, and has a peppery, complex flavor that contrasts beautifully with the blossoms.
Milliken Family Farms
Santa Barbara, California
Baby Green zucchini with flower pairs wonderfully with ingredients like tomatoes, garlic, red bell peppers, stewed pork, black beans, cilantro, pine nuts, olive oil, ricotta cheese, and light-bodied vinegars. Its delicate blossoms make it ideal for creative recipes but should be washed gently or cleaned without water. With flavor versatility and a short shelf life, their freshness truly elevates seasonal dishes.
Patriarchou Gerasimou Thursday Market
Πατριάρχου Γερασίμου Chania, Crete, Greece 731 31
Baby Green zucchini: Baby Green zucchini squash belongs to the species Cucurbita pepo and is the most commonly grown summer squash. It has both female fruit-bearing flowers and male "macho blossoms," which grow from the stem of trailing vines. Male blossoms are crucial for pollinating female flowers, ensuring the production of healthy squash fruits when grown. Squash blossoms are rich in nutrients despite their very low calorie count, offering just five calories per cup. These blossoms are also low in carbohydrates and protein, providing a healthy yet light option for various dishes.
From Valdivia Farms…Zucchini history. Zucchini originated in Italy and was first documented in a seed pamphlet from Milan in 1901. Italian immigrants introduced zucchini to the United States during World War I, where it quickly gained popularity. It appeared in notable locations like seed catalogs, the Los Angeles Times, and Café Marcell, a premier restaurant in Los Angeles. Its propagation thrives in sun-filled, warm environments with rich, well-drained soil.
Fresh zucchini with flowers are in season by Valdivia Farms at the Hillcrest Farmers Market …..Squash blossoms appear in artwork as early as the 16th century. In Vincenzo Campi's 1580 painting “The Fruit Seller,” a female vendor is seen surrounded by fruits and vegetables at an Italian market. Notably, a box in the upper right corner of the painting contains squash with blossoms attached, highlighting the historical presence of these edible flowers in Italian culture.
Zucchini squash with flowers at Hillcrest Farmers Market …..Baby Green zucchini blossoms extend their shelf life when attached to the fruit of the plant. The delicate, tissue paper-thin petals are vibrant orange at their tips, with variegations of gold and green. They have a subtle, slightly sweet and grassy flavor resembling zucchini. The fruit is deep green, glossy, with a crisp creamy flesh and a peppery, grassy flavor, creating a balance against the blossom’s gentler taste.
Zucchini squashes with blossoms are in season at Natures Best market Sydney Australia…Baby Green Zucchini: These zucchinis with blossoms can be enjoyed raw or cooked. The blossoms can be stuffed with soft cheese and fried, while the zucchini can be sliced into salads, risottos, tacos, or pizzas. They pair wonderfully with ingredients like garlic, ricotta, and tomatoes. Due to their short shelf life, blossoms should be handled delicately and used immediately or stored in an airtight container in the fridge for 1-2 days.
Zucchini with blossoms are plentiful at Sydney Market Australia …..Baby Green zucchini blossoms are the female fruit-bearing flowers of squash plants, while the male blossoms, called macho blossoms, grow from the stem of the plant's trailing vines and serve to pollinate the female flowers. Squash blossoms are incredibly low in calories, providing only five calories per cup. They also contain small amounts of calcium, iron, vitamin C, and vitamin A, making them a low-calorie option with nutritional benefits.
From Valdivia Farms…Zucchini first appeared in Italy, with documentation dating back to a Milan seed pamphlet in 1901. It was introduced to the United States by Italian immigrants during World War I. These vigorous and prolific plants thrive in rich, well-drained soil, full sun, and warm weather. Harvest squash blossoms early in the morning while open to avoid trapping insects inside. Removing flowers pre-pollination can help limit fruit overproduction.
Valdivia farms
Squash Blossoms: Squash blossoms have a long history and can be seen in artwork as far back as the 16th century. In Vincenzo Campi's 1580 painting “The Fruit Seller,” a female vendor in an Italian street market is depicted surrounded by produce. In the upper right-hand corner of the painting, a box is visible containing squash with flower blossoms still attached, showcasing their historical culinary and cultural relevance.
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