Hi fellow Steemians,
One of the great things about summer around here is the delicious fresh veggies you can get. We are supporting two of our local farms by purchasing a share in their respective community shared agriculture (CSA) programs. We’ve been getting fantastic, fresh semi-organic food for less than 20$ a week per share. I’ve shared our love for the farm a few times before but this week was particularly special!
This was our Saturday pickup from this past weekend, lots of great peppers and tomatoes. Sad to see no more kale, I’ve really come to love kale nowadays. Even better because it’s so healthy for us!
Some of our recent shares.
Zucchini Flowers!
One of the things I loved years ago when I lived in Italy for a brief few months, was a fantastic delicacy, stuffed zucchini flowers!
I couldn’t remember what we stuffed them with specifically but I’m confident it was ricotta cheese with some other things. I kind of made my own recipe based off what I think would taste good and they were delicious for sure!
First thing is to get a few zucchini flowers. I was able to get 12 for 1$ which was awesome! I never see them on sale but the farmers we support on Saturday are Italian so they understand the importance of those fantastic flowers.
I gently washed them and took the pistils out and set them aside to dry a bit while I prepared the other ingredients.
Once that was taken care of I put together the stuffing. I wanted it to be simple so I could enjoy the flavor of the flowers as well as the filling.
I used 2 tablespoons of ricotta cheese.
I grabbed a few sprigs of what I thought was chives but ended up being scallions I think. I chopped them as finely as I could to spread it out when mixed.
Then I just put the ingredients in a bowl, sprinkled a little bit of cane sugar on it and mixed it up.
Now time for stuffing! This was certainly a challenge, the flowers are pretty fragile especially because they were washed and wet.
I opened the flowers as best I could without ruining them and added a small scoop into each. You then twist the petals a bit to seal it and make it look fancy.
The top left flower was the first and best one I did but I still did a decent job with the others.
Once they are all rolled and stuffed, i sprinkled them with a bit of pink Himalayan salt and drizzled some olive oil on them so they don’t burn and cook well. I had the oven preheating on 350 while I was prepping, and I tossed them into the oven for 8 minutes. A lot of people pan fry them in oil but that seems too heavy and ruins it I think.
They were fantastic! I am certainly going to make them again. They obviously taste like ricotta but they have a nice earthy flavor to them from the flowers.
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