How I Get Creative with Zuchini Flowers (3 Recipes)

[@da1otta]

There's so much satisfaction coming from this vid, starting with the garden and picking your own fresh veggies, to marrying the textures and flavours in the saucepan.

[@ShAdoWVeRsE8]

Full circle 🎉

[@alejandraesquer155]

I remember watching you (and your brother!) since the Brooklyn small apartment kitchen days. Glad to see how much has changed (or hasn't? Gardening! Cooking!) in the last ten years.

[@YOUENJOYLIFE]

❤️

[@darilynfernandez260]

I loved seeing and hearing your evolution, thank you for all your hard work, devotion & inspiration‼️

[@stefanyz]

ASs a kid, we used to grow pumpkins for the flowers, because they are huge. We would pick them when they were open, lightly batter and then fry them.

[@MagdaNarima]

Congrats on the journey. I used to watch you guys back in college for college cooking/food ideas!

[@jenc1975]

i've been watching your videos for over ten years and theres something so heartwarming seeing how you and this channel has and is growing.

[@pinkluna666]

I started watching back when you were still making videos with your brother in that tiny kitchen. And I do kinda miss it to me honest. Back then I was still a teenager. I am in my mid twenties now. It's pretty crazy if you think about it. Thanks for helping me improving my cocking skills over the years. It has been and still is my therapy from the crazy busy world out there. A little time just for you and the fruits of Mother Earth to create some happiness! 🌱🍳🥘 Sending much love from the german capitol to you and your family!

[@tambouillesmixtures5111]

Love these, stuffed and quickly sauteed in a pan, fried, they are so versatile and a true gold nugget from the garden

[@Susan-pg7yc]

Thank you so much for sharing your journey! I’ve really been wanting to know about the new studio and changes.

[@reaganbrown4640]

So jealous of that garden

[@nkostenborder]

We had a kid in 2020 and moved from Portland to North Idaho. Getting into gardening now that we have some space. And learning how to cook. We became quite spoiled in Portland with all the great restaurants. Glad we found this channel.

[@majorlazor5058]

Squash blossoms fried are so good

[@anjou6497]

I love your enthusiasm 👍💕🌿🌱

[@lindsaywilliams8326]

I have really enjoyed lots of your videos over the years. Lots of inspiration to create real food, get smart about creating real food and enjoying the process.

[@hungrybesties]

Awesome and so yummy! Thanks for sharing! Have a great day

[@88Eleo]

Here in Italy zucchini flowers risotto is a popular recipe. It’s really delicate…a little onion, butter and the flowers in a pan. Adding rice (carnaroli rice) and toast it with the ingredients. Then cooking like a traditional risotto adding boiling vegetable broth till it’s cooked. Delicious, simple and for a vegan version just use olive oil instead of butter.

[@jesusmaciasfranco6276]

Bro, I have always appreciated how you guys have always incorporated actual Mexican ingredients. I've followed you since you were still brothers green with Yosh. From a Mexican immigrant living in the USA, I thank you friend. Flor de calabaza.

[@jesusmaciasfranco6276]

Also, we take advantage of the flowers because they are a native plant of the American continent, more specifically Mexico. Just like tomatoes and peppers, squashes are a big part of our cuisine and gastronomy.

[@sheshedcreative]

fried stuffed zucinni flowers with ricotta cheese is so amazing! I first tried it when my uncles girlfriend cooked it for us when they where visiting from Florida many years ago. She told us her Italian grandma used to cook it all the time in her household growing up!

[@selenericardez]

From Mexico you will also find a variation of a savory crepe or gallete. Usually paired with a white sauce and finished in the oven as a gratin with lots of cheese. Zucchini blossoms, huitlacoche and fresh mushrooms are considered delicacies in Mexico. They are often paired with traditional prehispanic herbs referred to as a group as "quelites".

[@cyranthus]

Mike, you've been a huge inspiration in my cooking. Even though I went vegan 4 years ago, I still continue to watch your videos, refer your videos to family and friends, and get plenty of meal ideas from your videos to veganize. Keep doin what you're doin!

[@valerieclifton3902]

Thank you for the update.

[@ArtByHazel]

Yum! It’s good to add them in some veggies with coconut milk especially in Asia. 💖

[@danleconey3694]

I just made these for the first time last week! They are so amazing. I will 100% be making more of these. I stuffed them a anchovy, lemon, ricotta mixture and breaded then with Panko. I shallow fried them and they were delicious!

[@michaelboschelli7797]

Brothers Green era was great

[@MarisGardenandKitchen]

I love this! I have a garden in Queens now and loved knowing you had a garden in Brooklyn too. The recipes look amazing! Looking forward for more

[@kiracummins3150]

The first time I ever had squash blossoms, they were chopped and hidden in something similar to a fritatta. I was a child at the time, and I wasn't told what I was eating until afterwards, but that meal started my curiosity about edible flowers, which I still like to grow all these decades later.

[@christinaagustin1845]

The flor De calabaza is used a lot in the everyday dishes of indigenous pueblos of central Mexico, like the Purepechas. I appreciate you highlighting it on your channel.

[@h3bysuzanne184]

Yeah😁🤪 looks and sounds amazing!!

[@marinapitombeira2845]

I’d love to visit your garden/kitchen and cook with you. Please start a fun/cooking class thing!!!!

[@Titanium516]

Brooklyn in the Mthrfkn house!!! I'm originally from the south side of Wliamsburg. I lived there in the late 60s.

[@xsystem1771]

Oh! Next time add pepitas for garnish! I bet it would be delicious.

[@lindsayvanest3939]

Mike, please do a video with Luke @ MIgardener. I would love too see you cooking something like this, and him giving gardening advice. Would make for a killer episode! Just a thought.😁 Happy gardening/cooking!

[@Flutterbyby]

Love hearing your story 🥰

[@M3Honestly]

Omg I'm totally trying this when my second wave of squash starts flowering!🤤

[@SumitSingh-pz7hd]

In India we use the pumpkin flower. The one that does not produce fruit and sauteed with onion sometimes with poppy seeds

[@wonderwoman5528]

You’re living a wonderful life and you deserve it after working so hard and encouraging people like me to be passionate about food :)

[@dalizard88]

Congrats on many levels and enjoyed the video! Can't wait to see more upcoming craziness! 😁

[@dc-bm3vn]

My mom makes them like a Chile relleno. She cuts them in the AM when the flowers are opens

[@AllanYacaman]

Can't Like this enough!

[@edwardrow]

I’ve been there since day one and that video on the roof top. Yu Nork for life my dude

[@edwardrow]

I actually think I’m one of the only comments on the season finale on Vimeo hahah

[@Margo5050]

I like the transformation. Nice.

[@OrlandoPcomedy]

EPAZOTE on everything!!! Lol Love your channel

[@robertm4050]

Squash Vine beetle larva are brutal. I live not that far from you and this was the first year I got more than 5 total zucchini even though I had 6 plants. If you got one infected plant, they will all be soon. If you catch the borer early enough you can cut open the vine to remove the grub and cover the vine with dirt and it might live on. Your best option is just to start a second planting of squash in doors and swap them out. Get ready for the stink bugs to come for your winter squashes. I couldn't believe how bad it was last year, 100's of them.

[@reinavan5586]

These look like butternut blossoms too. Have you ever tried butternut leaves? They are very popular in Sourthen Africa

[@wendyeames5758]

Wow, your place is huge, even by my Texas standards. It'd be a fortune here in the Austin area.

[@madeleinecoleman7575]

defo going to try that when there in season here in Chile, thanks so much for the inspiring recipe, look forward to more content love the videos ,good job

[@pcchoon]

hey bro, I think it would be nice to make a video on food that use leaf of pumpkin or zucchini. In Korea, we use the whole pumpkin/zucchini plant. one of my favourite dish with the flower is tempura. with the leaf we either make "namul" (salad side dish), "Denjang-jjigae" (fermented bean soup), "jeon" (pancake style), or my favourite is "ssam" where we use the steam the leaf to make a wrap 😊

[@suzanneribas3746]

You should really teach us to cold smoke salmon to make the smoked salmon (lox) in the bagel sandwich. I would really appreciate it.

[@2075vj]

Thanks for sharing. That explains why I gravitate to your channel because you are a New Yorker like myself. I moved from New York upstate to Pennsylvania and was only able to grow out of earth boxes but I made the best of it. Now I’m in Florida and would love to grow on the property but they are limitations due to the development. So I will still be growing out of my art boxes. Keep up the good work

[@teresahannasch3420]

BRO this in ravioli or fried was my favorite thing in Italy

[@2482jamie]

what a nice property you have to create. really nice story

[@qwerkieninja]

Would love to see gardening content

[@Matthew-cl9pu]

Have you ever considered getting with a gardening KZbinr for a combo gardening/cooking video?

[@lovisla]

Couple of things 1) I miss seeing your brother - hope he is doing ok and 2) Would like to see you make your own tortillas (corn and flour)

[@YOUENJOYLIFE]

He is 😂

[@GrantBakes]

@@YOUENJOYLIFE Josh!

[@bered4894]

I just saw someone using Zucchini Blossom today I love filled Turkish Zucchini Blossom called çiçek dolması You should try that

[@brasian.kitchen]

Nice video! Have you tried deep frying the Zucchini flowers with an Indian batter similar to that of Pakora? It's a must try!

[@f4ll3nsp1r1t]

You can check traditional Greek recipes we are using the quite a lot

[@TheSlavChef]

The only way I have eaten these is in some breading and fried. Quite good indeed.

[@coljar100]

thanks for giving us an update on all your big life changes.... and when you say the soup is coming home with you for the family, you mean just right down the hall , right?

[@dollyschwall8537]

First time I learned that zucchini flower can eat .😆

[@bierbrauer11]

You’re brave to have so many zucchini plants - you’ll be paying people to take them before too long!

[@nicholin02]

one thing a certain that i learned from cooking and making soups like filipino sinigang is the ingredients that are used in the dish. Usually, when you transfer the liquid soup to a bowl, the messy thing or a part collects at a bottom is not very pleasant to look at. I could give the soup a much more cleaner look if I used a cheesecloth then transfer the meat there to a cleaner soup but i'm thinking this will affect the flavor after removing some of it. who knows? the idea is to have a cleaner soup, that's all. not just the ground pepper but others as well. Should use some rough chopped ingredients and also thinking of putting a whole peppercorns in the pot than just crushing them. We also do have fish sauce that is literally liquid salt, once you pour it just a little to the soup it blends well fast than any other regular cooking salts. With the salt it takes time to dissolve and I might just think that I may have put too much of it if not aware of, there's this phrase season to taste or until it taste right and serves to your liking. I'm one of those people who like that soup just a little bit sour and a little salty side cause that's is Filipino Pork Sinigang (adjusting the flavor basically). there's tons of varieties of how to cook it

[@wonderwoman5528]

I’m growing a courgette but I don’t know when is the right time to pick them off, like does the flat need it for a while, or once it’s pollinated can i just break it off

[@stevereese1943]

Wondering what burner you use in this video?

[@stevereese1943]

And if you'd recommend

[@devrice1223]

Honestly the soup looked wonderful but at the end the cilantro really made me down due to the "cilantro taste like soap to me" yes this is true!

[@YouKnowMeDuh]

9:59 you are not gonna convince me that he cut the same tiny zuchinni that he had on camera 💀💀💀

[@MagdaH97]

I didn't know Zucchini flowers were edible.

[@chartersmailinggroupinc6792]

So glad you shared the journey!! Love watching you evolve!!!

[@derickwiebe]

Yeah, those squash vine borers have killed every zucchini I've planted in the past several years. Can usually get quite a few zucchini first, but they are reaaaaaally annoying and hard to manage... I would check your other plants, and if you see the poop (looks kinda like sawdust), I would look into removing them while they're small.

[@elisabasta]

Oh my gosh I watch cooking videos while I'm eating. We need a "gross worm on camera" warning or something hahahahahaha.

[@Bubbabignuggs]

I’ve eaten pumpkin blossoms since I was a kid. These taste as good as a morel mushroom in my opinion. 🤤

[@wookinooki9023]

who is red tshirt boy??

[@Jmezavala]

My mom makes the quesadillas with a salsa base and sautéed onions. They're delicious!

[@jazzy_taste]

Zucchini blossom was a specialty my grandma used to cook when I was a child and it has a special place in the food memory of my heart! 😁♥️♥️

[@baratrion]

In Turkey, specifically in western parts, a traditional recipe is to stuff them like a dolma. Search for “kabak çiçeği dolması“ and you will see what I'm talking about. I think Italians stuff them with mozzarella (usually when it comes to dolmas we stuff them with rice or a rice/minced meat combo) and fry them. No matter how you use them, they're really delish!

[@proxykitten1567]

Visited Crete recently and had some stuff zucchini flowers and they were just the best! Very underrated ingredient, plus if you get the zucchinis with the flower attached you can make 2 different dishes or the same dish (depending what you are making) but with 2 different textures and flavor profiles

[@f4ll3nsp1r1t]

Did you had the ones with rice and veg or the ones with meat?? I grew up in a farm in crete and I loved cooking those!! Did you try stuffed vine leafs as well?

[@christypeterson817]

I love watching you get things from your garden to cook with. So good!

[@YaneryMeza17]

I have very fond memories of eating these flowers in quesadillas as a child. My mom would make the masa from scratch and stuff the raw masa with the flowers, cheese, sautéed onions and mushrooms and fry them!

[@Mysassafrasroots]

That sounds absolutely amazing!

[@annesweeney5552]

Congrats to you and wife on your baby Daughter ! I love your Garden! Yum that soup looks yummm Oh. oh my Gosh today’s taco Tuesday, I may do squash blossom quesadillas , those looked great too . Listen when you’re holding your daughter up to pull the first piece of fruit off one of those trees your heart will never be the same. It’s wonderful to feed your baby girl fruit you’ve grown

[@dianepechacek8090]

I’ve been meaning to try blossoms for years, and these two applications look like a great place for me to start. I have blossoms on my pumpkin plant right now that I could use. I love your videos and your style of cooking - fresh, flavor, from scratch, and what do I have on hand - which is how I cook. I’m almost 60, and still look forward to new techniques, ideas, and flavor combinations.

[@JR-bw3tr]

Thank you for sharing zucchini blossoms are a strong food source in Mexico and Central American countries . As most of your commenters will know they're used to be fried or stuffed and are an excellent resource of vitamin c and potassium for muscle growth , 🤝🏻thanks for sharing...

[@chefmcnugget]

Thanks for sharing your journey with us. It is inspiring and motivational

[@-EchoesIntoEternity-]

missed on pairing the quesadilla with the soup. who doesnt like a grilled cheese and soup combo?

[@1chick1camera]

I remember when I first watched that video and absolutely loved the vibe and watching you cook. A lot of your videos got me through college! 😂🙌🏻 still haven’t tried the zucchini flowers but it’s one of many goals in life 💜

[@D71219ONE]

The chilis look like serrano peppers, the best Mexican pepper in my opinion.

[@suzanneribas3746]

Congratulations on your lovely garden and all the effort you have put into it . You are evolving and still interesting to watch. Others have not evolved and are cranking out the same stuff rehashed again and again. I have been watching you for a while now and you have upped my culinary game about 25% and I am already 65 years old so that is a lot. I am wondering if you still read comments? How to say this nicely? I think you should treat yourself to a good barber regularly to present yourself on the Tube. I am a visual arts professor so that is my skill and find you're a bit too scruffy looking and somehow it detracts from all you know and have to offer which is a lot. I would not mind it if you were painting or other art but with cooking you have to look squeaky clean even though you probably bathe 3x a day and are cleaner and more meticulous about it than me. A moustache trim, beard shaping and hair that is healthy looking is the goal. Men's eyebrows can be shaped a bit too you know... something that goes with your slim face and fine features, a balance between the two. Keeping a clean neckline back of head and under beard would help too. I will probably catch hell for this from someone here but I only have good intentions. What was the road to hell paved with again?

[@tlug]

I stuff them with cubed beef or lamb, small amount of rice, herbs and a ragu style sauce then steam cook them. 🤤😋 absolutely delicious

[@porsche747]

You are the best cook!!! Brilliant!!!

[@adrianagalvan621]

Love zucchini blossom quesadillas, we usually add a little epazote (goosefoot, worm seed). I finally succeeded in growing a few plants and add it fresh to so many dishes.

[@NereoSal]

Minchia fiori di zucca, troppo buoni

[@stschubs]

I'm so glad you explained the history of how you got there! I've always wondered why you left that beautiful kitchen, it felt very abrupt lol

[@Mina-le6tl]

Tu es extraordinaire 🥰

[@AlaskanKomodo]

Since you're trying exotic produce, I suggest fairy tale eggplants.

[@MayaKeischgens]

From India, wish you good luck your the future 🎉

[@Smithdaron1]

My neighbor is from Mexico and she told me that they eat these where she’s from and she’s asked for my pumpkin flowers so o started giving them to her and she started bringing me quesadillas with the flowers inside and they are so delicious

[@karlamalcolm9249]

Soooo inspiring. I love that food and garden and family have been your foundation… thanks for sharing it with us.

[@AlaSazondemiFamilia]

Hello very beautiful video thanks for sharing 😀😀😁😁👍👍

[@OWK000]

Pumpkin flowers are not my favorite squash blossom. You do need to remove the green part and probably the sex part on pumpkin blossms. My favorite squash blossoms are straight neck yellow squash blossoms. You can eat the whole thing. Even the green stem end tastes nice and tender, too. It's just this mild beautiful taste that you don't want to overwhelm with other flavors.

[@BriteAcresHomestead]

We look forward to eating squash blossoms every year. We barter with a thin pancake batter and fry in bacon grease or lard. Salt and pepper piping hot and omg!!!!! Amazing!! This used to be served in Restraunts in NY back in the day. My grandmother in Poland would cook these a lot Make sure to brine them in salt water and dry off before coating them.

[@NitroFrost]

First heard about them from Sopranos but didn't think anything of them but Not Another Cooking Show made some stuffed ones and MAN...I was always on the hunt for them. Jealous of your garden fosho. I need to hit up the farms market to find some.