“What does that thing taste like?”
Some readers may find themselves murmuring that question on encountering our May issue, which features not only an artful close-up of a squash blossom by photographer Carmen Troesser, but also Heavy Petal, an article by writer Caleb Melchior focusing on culinary uses for it and other flowers.
To experience a unique use of squash blossoms – which are more often stuffed and served on their own here – drop by Katie’s Pizzeria Cafe. Its menu now includes a special seasonal pie topped with a sunburst of eight or so such blossoms, as well as goat cheese and cherry tomatoes both sliced and whole.
We asked proprietor Katie Lee what led her to use the blossoms, which are generally available only from May to late July. “I am inspired by ingredients that excite multiple senses and ingredients that have nostalgia, history, a great story,” she told us. “Squash blossoms fit this category. They are beautiful, they have a very fragrant taste, they are unique, and if you travel, you have had them and probably have a great story to tell about the place you had them – probably in Italy or Spain.
“I also like giving my customers something they can’t find anywhere else in St. Louis,” she added. “Many of my customers have fond memories of eating squash blossom pizza in Italy, so it is a great experience for them.”
And the taste? We think it (as well as the squash blossoms’ texture) similar to fresh asparagus tips, with a delicacy that nicely counterpoises the tartness of the pizza’s tomatoes and the earthiness of the cheese. But don’t take our word for it – visit Lee’s cozy Clayton pizzeria for lunch or dinner.
This article appears in May 1-31, 2010.