flower plant copyIn the northeast, zucchini blossoms are plentiful right now.

Each morning for the last few weeks, I went to my garden and picked the zucchini blossoms, in their open state, before they closed themselves to the sun’s hottest rays.

I fried them in a light tempura batter, stuffed them with various cheeses, added them to salads, and made an omelet and frittata with them. For a quick summer meal, make an omelet or frittata with fresh garden vegetables (or blossoms) and serve with some tender greens and you’ll have a delicious, quick meal.

If this meal comes out of your garden, then the nourishment takes on a whole new meaning.

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