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Squash Blossoms at Oyamel

July 24th, 2008 · 5 Comments

For local readers … if you missed Chef Raffa at market Thursday, head on over to Oyamel this weekend to catch their Sopa de Flores de Calabasa (Squash Blossom Soup) and other special treats featuring this fleeting summer ingredient!

Flor de Calabaza Rellena recipe coming soon!

Tags: restaurants

5 responses so far ↓

  • 1 Tiffany // Jul 25, 2008 at 12:10 pm

    Ooh. . . I just tried squash blossoms a few weeks ago. I haven’t seen them at the markets I usually go to, but if I see them again I look forward to making something different with them.

  • 2 foodietots
    Twitter:
    // Jul 27, 2008 at 10:59 pm

    @ Tiffany – The vendor at Penn Quarter only brought the blossoms last week because of the Oyamel event, she was surprised people actually bought them. I was thinking of asking my CSA if we can get put in a special request for them.

  • 3 Tiffany // Jul 30, 2008 at 9:47 am

    Good to know- when I was out visiting Bigg Riggs I told him he should sell them. He said that they are really difficult to transport to the market because they basically start to wither and die as soon as they are picked. So much for me giving advice to a farmer! I think I’ll stick to the cooking part. :)

  • 4 foodietots
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    // Jul 30, 2008 at 6:00 pm

    @ Tiffany – Yeah, Chef Raffa said that they have to be used within a day of picking, so I guess it’s not the easiest market crop. Bummer. I am curious how they got enough to cook them all week, but didn’t get a chance to ask.

  • 5 FoodieTots.com » Blog Archive » At Market: Squash Blossom Succotash (and get ready for Farmers Market Week!) // Jul 31, 2009 at 2:28 am

    [...] intended to make Oyamel’s squash blossom soup with my recent market bounty, but instead decided to make a succotash to [...]

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