Squash Blossom

Squash Blossoms Mission is to provide a dependable income stream for local farmers, bring healthier

Squash Blossom is a social enterprise, meaning we are mission-driven, and work to maximize improvements in human and environmental well-being rather than maximize profits for external shareholders. We work to protect and preserve traditional, low-impact farming methods, and prioritize above all else, fairness for every entity in the farmer ➟ eater value chain.

Photos from Squash Blossom's post 07/16/2023

Pavlova!! And easy(well simple) light dessert that highlights whatever seasonal fruit is available.

How to:
Make meringue with egg whites, sugar, cream of tarter and cornstarch.
Make whipped cream with a little vanilla and sugar.
Add chopped fruit!!


Produce spotlight! These cabbages from are the perfect size. We plan to use half in a slaw and then rest roast the rest in thick slices!


This weeks blossom bag! Surprise more of these delicious NM cherries!

🍒 cherries from Rancho La Jolla
🟢 cabagge
🌱 basil
🧅 onions
🥬 lettuce

Photos from Squash Blossom's post 07/10/2023

I love getting carrots in my blossom bag. Carrots are so great at being a part of a larger dish or as the main event! This week we made our favorite roasted carrots with lime yogurt, cotija and cilantro!

These carrots can also be made on the grill if you are not turning on your oven to avoid making the house any hotter than it already is.


To make:
Halve thick carrots lengthwise and drizzle with olive oil.
Make spice mix- cumin, chili powder, garlic, oregano and a little bit of brown sugar. Toss with carrots and roast.
While roasting mix yogurt, lime zest, lime juice and minced garlic.
Slice jalapeño, chop cilantro and crumble cotija for the top.


Produce Spotlight! These cherries from Rancho La Jolla are so sweet and delicious. This is truly the best time of year to enjoy local seasonal fruit in all its glory.


This weeks blossom bag. The cherries and carrots might be gone before you even get home!

🍒 cherries
🥬 lettuce mix
🎈 radishes
🧅 scallions
🥕 carrots

Photos from Squash Blossom's post 07/03/2023

Have you enjoyed your zucchini yet? This weekend we made my favorite zucchini and feta pancakes.

-Grate the zucchini about 4 cups. I grated it all and then made zucchini bread with the leftovers.
- Chop mint, scallions and crumble feta.
- Separate eggs and beat egg whites until stiff and set aside.
- Combine zucchini, mint, scallions, feta, egg yolk, flour and salt and pepper.
- Fold in egg whites.
- Fry in a little oil.

I like mine with yogurt on top but but they are also delicious with a little sriracha or hot sauce.


Produce spotlight! Heirbas de nambe these herb bundles are grown .

Two of my favorite recipes that we will be cooking this week are Martha Stewart’s sage and garlic pork loin and an really any herby butter sage ravioli or pasta!


This weeks blossom bag! These bright apricots are a delicious sweet treat and just the beginning of the amazing NM fruit!

🍑 apricots
🥒 zucchini
🥬 little gems
🌈 rainbow chard
🌿 Hierbas de Nambe

Photos from Squash Blossom's post 06/25/2023

This week we made a super herby dressing for our salad greens.

We chopped fennel tops, cilantro and a a little of the green parts of the spring onions as fine as we had patience for. We then added a little garlic, lemon juice and salt and pepper. Topped with olive oil and tossed into our salad.

The salad had spring onions and fennel from and purple daikon from

Photos from Squash Blossom's post 06/23/2023

Produce spotlight! Plants sure are amazing. Here a few of the fun conjoined zucchini’s from !


This weeks blossom bag has the first summer squash, fennel and early onions! Enjoying the beginning of our local summer produce is perfect way to celebrate summer solstice!

🥬 lettuce mix
🧅 early onions
🥒 zucchini
🌿 cilantro
🤍 fennel

Photos from Squash Blossom's post 06/18/2023

We fired up the grill for a dinner outside yesterday. Grilled garlic scapes and a simple green salad using all our squash blossom goodies.

Scapes from

How we did it:
Trim bottom of scapes a little. Message olive oil on scapes in a bowl with salt and pepper.
Place on hot grill.
Let cook until bright green and tender.

We also made a green salad using:
Head lettuce from
The last of our frisée from
Purple diakon from
We added a little red onion and dressed it with olive oil, lemon, vinegar, garlic and honey. It was delicious.


Produce spotlight!! These delicious garlic scapes are only available for a few weeks out of the year. Enjoy them grilled, sautéed, as a pesto, or in a dressing. Do you have a favorite recipe that calls for 1-2” pieces of sautéed asparagus(mine’s a pasta dish with prosciutto and lemon zest)? Try replacing it with the scapes!


This weeks blossom bag! Salads all week but I can’t wait to grill these garlic scapes this weekend. We only get garlic scapes for a small window each spring so enjoy them!!!!

🍃salad mix
🦎garlic scapes
🥬head lettuce
🟣purple daikon radish
🌱peashoots Sungreen Living Foods


This week I(Hannah) got to make my favorite bok choy salad with the bok choy and scallions. This simple salad of the perfect mix of crispy and crunchy.

There are three simple parts:
Chop bok choy and scallions and wash in salad spinner. Once spun place in the fridge. The chilled bok choy has the perfect crunch!

In a saucepan combine neutral oil, rice vinegar, sugar and soy sauce. Heat until combined. This still separates I put it in a jar so that I can shake before dressing.

In a cast iron with a little oil crisp up the noodles from a ramen packet(no seasoning, just the noodles) brake before adding to the pan. Add sliced almonds and sesame seeds. Once toasted set aside.

Combine the three parts and enjoy! If you store everything separately this salad is great packed for lunch the next day!


Produce Spotlight! The bags were very full this week with these big bunches of curly kale from

Fresh or sautéed kale is always hearty addition to any meal.


This weeks blossom bag!!! Greens galore! We have a few yummy salads planned for this week!

💚🧅 scallions from
🥬 little gems from
🌱 cilantro from
💚 kale from
🌿 bok choy from


Nina and Milo are hitting the streets, bringing samples of Ground Stone Farm salad mix to all the restaurants. Did you know that we also sell wholesale to some of the best restaurants in Santa Fe?! Check out our website (link in bio) for a full list of restaurants who source local, so you know where to eat!

Photos from Squash Blossom's post 06/04/2023

We have really been enjoying making frittatas with our 🍃spinach! It is the perfect quick dinner and the leftovers are easy to pack for school!

- sauté onion on shallot for a few minutes
- add spinach until just wilted
- add mixture of eggs milk and cheddar cheese.
- once the edges cook a little place in oven for 20 min at 350.


A fun addition to the bag last week were these delicious Red Chile pistachios! A little reminder that you can always add on pistachios and other goodies! They make great hors d’oeuvres or a New Mexico gift to share.


This weeks blossom bag! 🌿🥬🥬💚🍃

🌶️red chile pistachios Eagle Ranch

Photos from Squash Blossom's post 05/27/2023

One of our favorite quick weeknight meals- taco salad!! This week we used little gems and cilantro from tomatoes from and scallions from

Prep everything in bowls.
Sauté ground beef with taco seasoning.
Grate cheese.
Let everyone make there own salad!


Produce Spotlight! Daikon sprouts from Sungreen Living Foods. It’s so fun to have these in the fridge to throw on sandwiches or avocado toast.


This weeks blossom bag!

🥬 little gems
🌿lettuce mix
🌱daikon sprouts sungreen living foods


This weeks crunchy salad with all things blossom bag. Tomatoes from scallions and radishes from and even hakurei turnips from last week.


Scallions!!! These beautiful scallions are from


This weeks blossom bag!

🍅 tomatoes
🥬 lettuce mix
🌱 sunflower sprouts Sungreen living foods
🎈 radishes
💚🧅 scallions

Photos from Squash Blossom's post 05/13/2023

I most often eat hakurei turnips raw but this week I thought It would be fun to try these simple sautéed turnips. I love a recipe with so few ingredients- turnips, olive oil, salt and pepper.

- Trim greens and peel turnips(not necessary but I thought it might help achieve a nice brown) leaving a little bit of green tips. Cut in quarters.
- Wash greens and blanch for 1-2min until just tender. Set in a cool water bath and spin to remove water. Chop and set aside.
- Heat olive oil in cast iron until HOT and add turnips let sides brown lightly and cook until tender, 5-6min. Salt and pepper to taste.
- Combine turnips and greens in a bowl and add a little more olive oil.


The bright pink of these radishes!!! How are you eating your radishes this week? A quick pickle, in a salad on toast or roasted?!


This weeks blossom bag! Nothing screams spring like radishes and hakurei turnips!

🎈radishes from
🧄green garlic from
🪴dill start from
🥬lettuce mix from
⚪️ hakurei salad turnips from


Last night we made this miso white bean salad with radish and sunflower sprouts!

- whisk 2 tablespoons of miso in 1/4c water
- sauté 2 washed cans of white beans in 3 tbsp butter and some garlic.
- add white beans cook until warm, add miso
- remove from heat and add greens and radish


This beautiful choy sum in the blossom bag this week! This loose-heading cabbage is perfect eaten raw or sautéed.

I think it would pair wonderfully in a chopped salad/slaw with the radishes and other veggies in your fridge.


This week’s blossom bag is full of crunch!

🥬 little gem-
🪴basil start-
🥬Choy sun-
🌻sunflower sprouts- Sun green living foods

Photos from Squash Blossom's post 04/30/2023

This quiche used both the 🍃 and 🥔 from last weeks blossom bag. This recipe, Martha Stewart’s basic quiche is my favorite because you can put anything in it. I have been carrying it around torn out of a magazine for years.

A few steps:
- Prepare crust and chill.
- Blanch spinach and steam potato’s either cubed or sliced.
- Roll out and Par cook crust with pie weights in a spring form pan.
- Whisk together egg, cream and milk.
- Grate whatever cheese you have.
- Bake at 375 for first 10 minutes and then reduce to 325 and cook until set 30-40min
- Enjoy outside!

Photos from Squash Blossom's post 04/28/2023

These amazing dried apples from rarely make it home. The perfect snack to share on a spring afternoon.


This weeks blossom bag!

🥬 butter lettuce
🍃 spinach
🥔 fingerling potatoes white mountain farm, co
🍎 dried apples
🪴 parsley start

Photos from Squash Blossom's post 04/22/2023

Spring has gotten a little chilly. We made this Red Curry Lentil with Sweet Potatoes and spinach from last night.

This weeks spinach from was the star of the dish.

Bonus is it can all be made in one pan!
-Brown sweet potatoes and remove from pan.
-Saute chopped onion in olive oil until translucent and add spices- curry paste, garlic, ginger, chile and turmeric.
-Add lentils and veggie stock and sweat potatoes and simmer for 25min
-Add coconut milk and simmer until liquid reduced a bit.
-And spinach until just wilted and serve.
Top with cilantro, lime and coconut shavings.

Photos from Squash Blossom's post 04/21/2023

The mint this week! 😍

Worried about keeping it alive on your window sill?

My favorite way is to place it on a plate or in a bowl and watering from the bottom. Every day or every other day just check that there is a little water in the dish.

Photos from Squash Blossom's post 03/31/2023

We are springing to the kitchen to enjoy all of this week’s blossom bag Spring veggies! 🌸🥬☀️🐰🌈 Radish homemade butter crostini, roasted red potato arugula salad, mâche pesto pasta salad, the opportunities are endless!

Radishes & argula/mizuna mix from Nambe,NM
Mâche from Dixon, NM
Red potatoes from White Mountain Farm Mosca, CO
Beefsteak tomatoes from Alcade, NM


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