In early October my Daughter's school went on a field trip to the pumpkin farm. it was very warm that day, well above average, and the field was not just covered in orange pumpkins but in beautiful yellow blossoms. I asked the hay ride driver if I could have some and he said I could help myself.
I love zucchini flowers and I wanted some all summer and never once found any but pumpkin flowers, how different could they be. I always batter and fry my blossoms tempura style and this time I wanted to try something new. I had found a recipe on the William-Sonoma website for spaghetti with zucchini blossoms and saffron and I thought that this would be perfect because I could make a new dish with the blossoms and enter the spice of the month on Sunita's blog, which is saffron for the month of October.
I have to say that I should have looked at the recipe closer because the flavor was lacking, and blossoms were slimy, and the cheese was clumpy. I have a few William-Sonoma cookbooks and I have enjoyed the recipes very much but this was an absolute bomb, how disappointing.