We use this page post simple some our favorite recipes highlighting the produce we bring to the Mount Vernon Farmer's Market each week. 

July 18 - Squash Blossoms

A popular summer delicacy and not to worry about your garden ecology: these flowers are male and produced by most squash species in a ration of 10:1 male to female*. So feel free to enjoy a few, while leaving plenty for pollination and pollinator needs :)

The amounts below will likely give you more batter is more than you will need, so if desired you can add other sliced veggies (e.g. mushrooms, zucchini and squash fruits, eggplant, green tomatoes, pickles, etc.)


This is a most basic recipe and can be easily customized for what you like and what you have on hand!


  • 8 to 10 zucchini blossoms (or as many as you want to make)

  • 1/3 cup (2 oz) flour

  • about 3 oz water (sparkling water is optional)

  • salt

  • olive oil for frying​​


    • any extras you like for seasoning (herbs, pepper, parmesan cheese, nutritional yeast, etc.)

    • a pinch of baking soda to increase the batter's puffiness. 

    • Flavored soda water lends extra sweetness and flavor options such as citrus with a Sprite, if you want more of a sweet compliment for tea or dessert.

    • for a heavier batter that contributes a richer flavor, use egg or milk (dairy or alternatives both work well) instead of water, just be advised these batters are heavy on the flowers delicate petals so you may need extra support when dipping and frying. Any flavor will compete with the squash's flavors of cheesy, nutty, and sweet. Use sparingly!

    • With some of the larger flowers, stuffing the blossoms with firm cheeses like goat cheese or cream cheese is an easy and fun addition!


Clean the Blossoms.

Remove the stem of the flowers, rinse VERY gently and dry on a paper towel. 

Prep the Batter.

Put the flour and salt in a deep enough bowl (shaped and sized so you can dip and completely coat the flowers).

Add the water a little at a time and beat with a whisk or fork.

Keep adding the water until a thick consistency is reached.

Beat well for another minute or two.

Set aside to rest for 10 minutes or longer.

Dip the Flowers.

Preheat the oil in the frying pan. How much depends on your preference, but generally pan frying and deep frying work well. If deep frying you may want to try your deep frying specific pans (e.g. wok) or appliances (e.g. air fryer). 

Dip the flowers into the batter, coating well, then add to the hot oil in the pan.

Fry the Flowers.

Fry until cooked on one side, turn and cook until the batter around flowers is at desired color of golden brown and crispness. 

Remove and place on paper towel lined plate. Best eaten while still hot/warm.

July 11 - Chocolate Mint

Mary Jane Mock-tails

  • 1 -2 tablespoons of crushed or muddled chocolate mint leaves 1/4 cup chocolate syrup

  • 2 teaspoons malt powder (substitutes range widely! You can use ovaltine or any gluten-free alternative to malt like maca or milk powders (dairy or dairy-free)

  • 1/4 cup milk, half-n-half, or cream

  • 6-10 ice cubes

  • Soda water (or tonic water if preferred)

Chill a tall glass

Once chilled, crush chocolate mint leaves in the bottom of the glass using a muddler or the handle end of a wooden spoon.

Pour chocolate syrup, malt powder, milk/half-n-half/cream into the bottom of the glass onto the crushed mint leaves. Stir to combine

Fill glass to the brim with ice cubes and top with soda water. 

Stir gently to combine.

Garnish Options:

  • cherry

  • whipped cream

  • mint leaves

Don't take our word for it! Just Google "fried squash blossoms"