Native American Herbal, Plant Knowledge

(steaming preserves its high amounts of vitamin C and A better) 20 minutes (boil)

or 30 (steam) until tender. Cool slightly, and slip skin off pieces. Spoon flesh into

blender, add remaining ingredients and process till smooth. Goes well with roast

birds. NOTE: I like to put a lot of coarse, fresh-ground black pepper into mine.

Squash or pumpkin blossom fritters (Pueblo style) serves 4 - 6

2 dozen large squash blossoms

(4 dozen of the smaller pumpkin blossoms)

4 eggs

1/2 cup milk

1 tsp chili powder

1 tsp salt

1/4 tsp cumin powder

2 - 3 cups finely ground cornmeal (masa harina)

oil for deep frying

If you're a gardener or truck farmer, you can do this; otherwise you'll not find

blossoms. Farmers must thin the blossoms of these vines, because the vine can

support only a couple of pumpkins or a few squash. But they don't usually bring

the flowers to market. Perhaps you can persuade a local organic grower to give

you some, or your health food co-op to carry them in their short early-summer

season. and a potential big-flower-harvest at season's near-end when the shortnss

of the growing season left means no flowers can finish fruit.

Rinse and pat blossoms dry. In a shallow bowl, beat eggs with milk, chili, salt,

cumin. Dip blossoms in egg mix, then roll gentle in cornmeal. Refrigerate for at

least 10 minutes to set coating. Heat 2 " of oil in a deep saucepan to hot but not

smoking (375°). Fry blossoms a few at a time until golden, drain on paper towels.

Keep warm in 250° oven until ready to serve.

Only in the southwest are the blossoms of squash and pumpkin important as a

regligious symbol, as well as food. They appear as sacred symbols in many Pueblo

ceremonies, and gave rise to a popular design worked in silver. There is a Hopi

Squash Kachina (Patung). He is Chief Kachina (wuya) for the Hopi Pumpkin Clan.

He runs with men of a village in spring ceremonial dances to attract rain clouds.

The Hopis and Pueblo farmers gather large quantities of squash and pumpkin

flowers at the end of the growing season, when these flowers cannot make fruit;

that's the time white farmers harvest their curcurbitae and pull up or plow under

the still-flowering vines.

Blossom Beignets, Anishinaabeg style:

1 egg yolk

2 cups ice-cold water

1/8 tsp baking soda

1 2/3 cups white flour

Native Foods -- Recipes--Squash, Pumpkin

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