Wednesday, October 24, 2012

Pumpkin Flowers...

Our pumpkin patch has been blooming so many male flowers


so, while the female flowers have been growing pumpkin fruit...


I've been picking the males after they close and leaving the opened ones to continue...
pollinating so that we will have more pumpkins


by the time the males have done their pollinating and closed up,
and the bees and ants have taken their share of the flowers...
the nectar and pollen


I get to have the rest

pumpkin flowers do have their nutrient value and...
I would assume it is mostly in their raw state


they are good eaten as part of a salad or stuffed

often, we eat them fried, dredged in a gluten-free flour of...

1/2 cup of brown rice flour
1/4 cup of fine corn meal
1/4 tsp baking powder
(you do not have to use baking powder but, I like the way it gives body to the flower)
1/4 tsp of unrefined sea salt
black pepper to taste
1 beaten egg
coconut milk 
(if you need to be egg free, just use the coconut milk)


mix rice flour, corn meal, baking powder, salt and pepper together
add the egg and enough of the milk to make a crepe-like batter...
a little thinner than pancake batter

cut off the stem ends and make sure each flower is clean...
taking out the stamens and discarding those
I prefer to open the flower out (as in the photo below) as it fries nicer that way
just carefully tear the flower from the bottom up
also, make sure the flowers are dry as possible after cleaning to keep down the splattering

heat up some oil (I use coconut oil) until quite hot
dredge the flower in the batter and let the excess drip off
carefully lay it in the oil and fry on each side till light golden brown and crisp...
but, do not let burn

lay the fried flowers on some paper towels to soak up any oil

I like to also dry the pumpkin flowers right after picking and preparing

I do this by putting the prepared flowers on a cookie sheet lined with paper towels...
 and putting them in the car on the dashboard...
with the windows up during a hot and sunny day
in no time, those flowers dry and crisp up and are good to go...
for crumbling on salads

I've only done this in a car and so do not know how well the pumpkin flowers do...
in an oven or dehydrator


May your day or night bloom in the grace of the Lord

7 comments :

  1. I had no idea this could be done. What beautiful big blossoms, your pictures are so lovely! Is there any pumpkin flavor at all in the blossoms? I love pumpkin and have been enjoying pumpkin flavor so much this fall, just like I do every fall. I love reading about your life down on your little island! Thank you for always sharing!

    ReplyDelete
    Replies
    1. Mrs. C, pumpkin flowers do have a light taste of pumpkin, which makes them all the more delicious. Thanks for the question and your loyal visits!

      Delete
  2. Hi Jean..
    you always amaze me; the way that you use everything, and let nothing go to waste.
    I've never tried eating pumpkin blossoms... perhaps next summer.

    Enjoy this beautiful day...

    K.

    ReplyDelete
  3. Oh I love it! It's so wonderful how you are taking your blessing that come up from the earth and use them for your health, to eat.
    I never would have imagined pumpkin flowers edible, but why not?
    Blessings & Peace!!
    In Christ, Deanna

    ReplyDelete
  4. Yes, I agree with Kerin ~ you always amazing me with your wonderful ideas to use what you have to make delicious dishes! Thanks you for taking the time to share with us how life is in your world! We love reading and taking in the beauty of your location!

    ReplyDelete
  5. What a wonderful picture. I did not know you could eat them?! Great recipe too. I do love coming to visit with you.

    ReplyDelete
  6. Very interesting,the most creative thing I have ever fried were green tomatoes:)
    I wish I could of had more pumpkins this year, but maybe this next spring. The drought was really hard on many farmers. Also triple digits did not help! I did wake up to a light dusting of snow this morning.
    Blessings, Roxy

    ReplyDelete