A Story of Squash Blossoms and Slow Living
There’s something sacred about a slow Saturday morning at the farmer’s market. Not the kind of slow that means lazy or unproductive—but the kind of slow that invites presence. The kind that lets you linger a little longer with your coffee, make eye contact with your neighbors, connect with local farmers and artisans, and let the seasons tell you what to eat.
This weekend, I wandered past mountains of heirloom tomatoes, sun-warmed peaches, and bunches of fresh herbs. Music played under the shade of the well-known arbor of the Vineyard Farmer’s Market. The air smelled like basil and baked bread. And just when I thought I couldn’t carry one more thing, I saw them:
bags of delicate, golden squash blossoms—still closed from the morning chill, like sleepy petals waiting to bloom.
There’s something wildly romantic about squash blossoms. Fleeting and fragile, they don’t last long off the vine, which makes them all the more special. They’re not something you find on a grocery store shelf or tucked into a weeknight meal plan. They are for slowing down. For savoring. For saying yes to what the earth is offering right now.
I picked up a bag from one of my favorite local growers and was immediately inspired. With an extra pep in my step, I gathered the rest of what I needed.
Back at home, I knew I wanted to honor them simply. No deep frying, no fussy batters—just a light frittata that would let their color and texture shine. Eggs from a neighboring farm, a touch of goat’s milk cheese, fresh herbs, and some leftover sausage. Breakfast—or brunch, or lunch—was served.
And now I get to share it with you.
Squash Blossom Frittata
This easy dish is a celebration of seasonal eating. Perfect for a weekly breakfast-on-the-go meal prep/fridge cleanout, and just as perfect for a brunch or light dinner paired with simple salad.
Ingredients
- 2 chicken apple sausage links (or whatever type you like), diced
- 1/2 lb fresh mushrooms (cinnamon cap, oyster, baby bello, etc.), chopped
- 8-10 squash blossoms
- 1-2 cloves garlic, minced
- fresh herbs (dill, basil, thyme)
- 6 large eggs
- 8oz crumbled goat cheese
- salt, to taste
Instructions
- Preheat oven to 400 degrees. On the stove, heat a tablespoon of butter in a large skillet.
- Once butter is melted, add diced sausage. Cook 2-3 minutes, stirring to brown evenly. Add mushrooms. Cook 3-4 minutes more, until mushrooms soften and turn golden.
- Meanwhile roughly chop about 6 of the squash blossom petals, discarding the stems and thick base. Add to the skillet along with the garlic and whatever herbs you want. Cook for a minute or 2 and remove from heat.
- In a medium bowl, crack the eggs. Add a dash of water and a pinch of salt. Whisk vigorously until well-incorporated and frothy.
- Grease a 9 inch baking dish with avocado oil or butter. Add the sausage mixture. Pour eggs mixture over the top.
- Add goat cheese and fold in to mix evenly.
- Arrange the remaining squash blossoms and herbs decoratively on top (I added an extra mushroom cap as well to create a sunflower)
- Bake uncovered for 20-30 minutes, or until eggs are set and the top begins to turn golden.
- Serve warm or at room temperature.
This dish is a little celebration of seasonality and slowness. It’s about more than food—it’s about connection. To the land, to the growers, to ourselves. If you make it, tag me or send a photo. I’d love to see what your corner of the world is offering up right now.
Here’s to savoring the season—one blossom at a time. 🌼