We will be using the book Edible Flowers from Garden to Palate by Cathy Wilkensen Barash for the class text.

Welcome to Session 1 of The Gourmet Gardener's Online Edible Flowers Course!

Viewers who are paid registrants will receive this book to compliment this course. Those who are auditing the class may purchase the book, if you wish, from the 'Book Nook' section of our website. (#No. 810)

In our first class, we will cover the following:

1. Barash's Ten Safety Rules of Edible Flowers
2. Garden Design Concepts and Cultivation of Butterblossom Squash
3. Culinary uses of Butterblossom Squash

*Important Notes for all participants:

1. Safety. If your guests fall over at the table, it's likely that your cooking will be scrutinized. Before we go any further then, you should memorize Barash's 10 Rules of Edible Flowers. (These are listed in the Introduction of 'Edible Flowers from Garden to Palate.')
   1. Eat flowers only when you are positive they are edible.
   2. Just because it is served with food does not mean a flower is edible (See Rule 1).
   3. Eat only flowers that have been grown organically.
   4. Do not eat flowers from florists, nurseries or garden centers (see Rule 3).
   5. If you have hay fever, asthma, or allergies, do not eat flowers.
   6. Do not eat flowers picked from the side of the road. They are contaminated with car emissions (See Rule 3).
   7. Remove pistils and stamens from flowers before eating. Eat only the petals.
   8. Not all flowers are edible. Some are poisonous.
   9. There are many varieties of any one flower. Flowers taste different when grown in different locations.
   10. Introduce flowers into your diet the way you would new foods to a baby-one at a time in small quantities.

   *A NOTE FROM THE GOURMET GARDENER: There is never a need to place a non-edible flower on a dish that you serve for culinary purposes. Edible flowers run the gamut in size, texture and color. Placing non-edible flowers on the same plate as food creates a risk that, while many take it, you don't need to take.*

2. Garden Design Concepts and Cultivation of Butterblossom Squash.
   Keeping safety rules #3, 4, and 6 in mind, it is likely that you will need to grow your own flowers if you intend to serve them often. So we'll begin this class with creating a beautiful garden, and end it with creating a beautiful dish.

   Butterblossom Squash
   Description Few flowers offer as much drama to a dish as much as Butterblossom Squash. The large, bright orange flowers are flavorful and attractive. We begin with it because it is easy to cultivate, it is striking in the garden and on the table, and it tastes delicious. It is one of our favorites. Note: Butterblossom squash grows very quickly. If you'd like to start an edible flower garden, order your seeds this week, plant next week, and have flowers by August. The leaves are large and dark green. Flowers range in size from 3"-4".

   Garden Design:

   Color

   When it comes to artistic gardens, who had a better understanding of color and a more pronounced love for gardens than Vincent Van Gogh? When preparing for his class, we turned to Derek Fell's book 'Van Gogh's Gardens'for inspiration. (Simon and Schuster. Available from The Gourmet Gardener on special order only ($35.00).

   The book describes many different color combining methods, all of which we hope to include in a future class that focuses exclusively on designing potagers. Two methods that we will use in this course are

   1. Complementary Color Contrasts.
   2. Analogous Color Harmonies. (We'll cover this concept is Session II.)

   Complementary Color Contrasts:

   Complementary color contrasts use colors on opposite sides of the traditional color wheel (see image.)
   Examples of this in Van Gogh's paintings of gardens, and in his actual gardens include vibrant color opposites such as orange and blue, red and green, and yellow and violet.* At an elementary school project this year, The Gourmet Gardener planted 40 orange marigolds with the school children. We came back the following week and added an equal number of violet pansies to demonstrate this concept. The addition of the pansies elevated the garden to a stunning work of art and drew the "oohs and aahs" of many passersby.

   Though Butterblossom Squash has beautiful large blossoms, keep in mind that you will be harvesting the flowers regularly and so the dominant color will be that of the plant, dark green. (Perhaps Van Gogh developed his ideas about color by looking at nature. How interesting that the colors of Squash Blossoms and the plant are Complimentary Colors!)

   Consider planting Butterblossom Squash in front of a block of tall corn, or better yet, dwarf sunflowers. *'Van Gogh's Gardens' by Derek Fall. Simon and Schuster 2001. p51.

   Cultivation

   Butterblossom Squash is a vining plant that can be trellised, grown on a mound in a garden, or grown in a large container. Plant the large seeds 1"-2" deep in full sun. Soil should very rich. If planting in the garden, sow seeds on a mound of well composted soil. Squash requires water and warmth throughout the growing season. If the soil is soggy or the seeds are planted too deeply, the seeds will rot.

   *Gourmet Gardener Tip: If you are uncertain about the nutrient values in your soil, start by observing it. Does water quickly soak into the soil? Does it run off sugar sand or slick clay? When you squeeze a handful of top soil, does hold together or slip through your fingers? Garden soil should hold water, but have adequate amounts of sand to drain. When you squeeze it, it should stay together in a loose ball.

   After you've given your soil a visual asessment, consider having it tested for pH, nitrogen, and other nutrients. We can do this for you at The Gourmet Gardener. Professional tests are inexpensive and are in general far more accurate than store bought tests. EMail us at information@gourmetgardener.com for more information.

   Pests: We've grown Butterblossom Squash in various parts of our garden and in containers and have never had difficulty with pests with this squash variety. Pests that infest squash include vine borer, squash beetle, and squash bug. Prevention methods include the use of Reemay that can be placed over the plants as soon as they germinate and removed when the plants begin to flower.

   Harvesting

   Remove the flowers when about three inches. We remove both the male and female flowers and have a steady supply of flowers throughout the warm summer months. You may wish to leave a few of the female flowers if you want to harvest a few zucchini from your plant. Male flowers grow on long stems. Female flowers are short-stemmed.
   
   
3. Culinary Uses of Butterblossom Squash

It is best to harvest squash blossoms just before using. If you must harvest them earlier, cut some of the stem as well and place them on a counter in a vase of water.

I don't find them attractive after they have been fried, but I do love the flavor of fried squash blossoms. Place them on a bed of mesclun and alternate them with a colorful fruit or vegetable and you will have created an attractive, delicious meal.

Our in-house recipes follows. There are additional methods listed in Ms. Barash's book: 'Edible Flowers from Garden to Palate'.

Fried Squash Blossoms: Harvest your blossoms before they are fully opened. Rinse them in cool water and blot them dry with a paper towel. Check carefully for dirt and bugs! Peel off stems from the blossoms. Rub a clove of garlic in a cold frying pan and lightly salt. Add 2 TB Olive Oil and 2 TB unsalted butter and heat over medium heat until butter is melted, but not browned. Add squash blossoms and cook for about 5 minutes or until stem is soft. Sprinkle lightly with a mixture of oregano, and grated parmigiano-reggiano cheese. Serve immediately.

Butterblossom Squash Pancakes: Harvest squash blossoms when 3"-4". Blossoms may be closed or open. Rinse them in cool water and blot them dry with a paper towel. Check carefully for dirt and bugs! Peel off stems from the blossoms. With a serrated knife, julienne the blossoms. Lay them on a flat surface and sprinkle them lightly with cinnamon and sugar. Allow them to sit while you prepare your favorite pancake recipe. After creating the batter, add the squash blossoms and gently stir them into the batter. Prepare as usual.

Stuffed Squash blossoms with Basil Tomatoes: You will find that the tall thin male blossoms are easier to stuff, but the short, round female blossoms are more attractive. Tomatoes: Slice 2 medium fresh tomatoes. Sprinkle with salt and basil. Set aside at least 5 minutes while flavors marry. Filling: Beat 1 egg. Add 1 cup Ricotta Cheese, thin slices of basil and a sprinkling of dried oregano. Mix well. Harvest 15 squash blossoms. Rinse in cool water and blot dry with a paper towel. Check carefully for dirt and bugs! Fill pastry bag with Ricotta mixture. Using a large tip, gently fill blossoms with cheese. Fold petal back to close blossom. Deep fry until flowers are golden brown. Drain flowers on paper towels. Place flowers on a bed of mesclun, alternating squash blossoms with tomatoes.
Note: Daylilies can be prepared using the same methods as Butterblossom Squash. Daylilies are not actual lilies, however, so be sure that you know what you are eating.

Homework:

1. Apply the color wheel concept that we discussed in the garden design section to cooking. Create a dinner course design using complimentary colors. Include butterblossom squash as either a garnish or entree. You don't have to be an artist, but draw your design and send it to us. We'll post some of these on our website.
2. We have listed three recipes utilizing Butterblossom Squash. Now use your imagination and think of another use for this mildly flavored, brightly colored flower. Any answer is acceptable.
3. Memorize and list the 10 safety rules of using edible flowers.