Charlie Schaffer and his wife Kathleen owns Schaffer’s Genuine Foods, a catering and event company in Venice. They like to stuff squash blossoms with burrata, and dip them in tempura batter before deep frying them. They serve the blossoms with sliced tomato and a currant dressing. Find the recipe on the Good Food Blog.
Casey Richie works at Life’s a Choke farm. She explains how squash blossoms are grown and handled. When you purchase squash blossoms, put them in the fridge when you get home and eat them as quickly as possible - they don’t keep long.