My garden is THRIVING right now and I have barely been around to take pleasure in the day to day progress. While it’s only an 8×6 plot of land, managing the veggies has been quite an adventure over the past three years. While my thumb is definitely getting greener, the zucchini plant never ceases to overwhelm me.
Have you watched a zucchini plant grow in a garden?
The tiny little leafed plant turned into a monster overnight; something resembling a plant from the Little Shop of Horrors. Every summer I’m overwhelmed and fearful. Last year the elephant-sized leaves eclipsed the tomato plant. The thick roots jutted across the soil and crushed my rosemary. After a week, thanks to the robust zucchini plant, my garden looked like an overgrown mess. So this year, I basically gave the zucchini plant it’s own plot.
However, hiding underneath all the leafy chaos are the beautiful yellow zucchini blossoms. And, zucchini blossoms are edible flowers! You can literally pick them off the plant and eat them raw. When you do, you’ll enjoy a sweet flavor with a very slight hint of zucchini. I love to try making a version of Mom’s stuffed zucchini I found in her archives.
Mom’s stuffed zucchini blossoms recipes was half complete which is so frustrating to a burgeoning cook like myself. Having never cooked zucchini flowers, I needed to find a a recipe that allowed me to fill in the holes, not excluding a single step.
Lucky for me, I rode my bike down the street to consult the local farmer at the farm stand for his wisdom and guidance. I soon learned [Read more...]