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.
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.
2 cloves of garlic
1/4 cup raw slivered almonds
1 1/2 cup basil
1/4 cup grapeseed oil
Combine in the food processor (or in my case the blender because my processor is out of comish for some reason).
I sauteed up some patty pan squash, eggplant and leeks. Then I coated them in said delicious almond pesto.
- 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?