Farmers Market Squash and Almond Pesto

I have a confession. I've been in my new apartment for almost three months now and haven't scouted out the local farmers markets. Until yesterday, that is. I finally made my way out to the Mill City Farmers Market, which is one of the most talked about farmers markets in my neck of the woods. It's not hard to see why. It's right by the Guthrie Theater, so they had live music--violinists, mind you!--along with a ton of brunchey items like fresh scones and fair trade coffee. I loved it. And check it, I found a ton of yumminess to bring home with me.

 

Hooray for produce!

I found Japanese Eggplant, Zucchini, Patty Pan Squash, Green Onions, Hungarian Sweet Peppers, Basil and Zucchini Flowers. As I was driving to the market I had a goal of buying at least one thing I've never worked with before. While I've had my fair share of weird veggies from last year's CSA, I was excited to find some decadent flowers that you're apparently supposed to eat. 

Zucchini Flowers.

 

According to the farmer, you can just toss them in a stir fry. I've been googling what to do with it and all the Food Network chefs are deep frying it. Decisions, decisions. Last night I was too intimidated by the flowers, so I just stuck with what I know and whipped up an Almond Pesto to go with some squash and eggplant.

 

Almond Pesto

2 cloves of garlic

1/4 cup raw slivered almonds

1 1/2 cup basil

1/4 cup grapeseed oil

salt

Combine in the food processor (or in my case the blender because my processor is out of comish for some reason).

Basily.

 

I sauteed up some patty pan squash, eggplant and leeks. Then I coated them in said delicious almond pesto. 

 

Dindin.

 

Questions

• Have you ever cooked zucchini flowers before? What do you think I should do with them?
• Have you ever made almond pesto? What about walnut pesto or cashew pesto?
• What's your favorite kind of squash? Summer, Winter, Zucchini, Patty Pan, or what?