The garden is really taking off now and we are eating at least something from it at every meal. Last night we made an epic dinner. Luke made his famous fiore di zucca, or fried zucchini flowers. It was the first time this season we had enough flowers to make a meal. Check out how to make them here. This year we stuffed them with home grown herbs and battered them with a mixture of flour and home brewed beer. They were so delicious!
Our garden gatherings for dinner- rosemary, thyme, basil, parsley, garlic scapes, kale, swiss chard, chives, and of course, squash blossoms.
We picked male flowers only so the female flowers can turn into fruit.
Luke is psyched.
He uses a butter knife to gently open the flowers and fill them.
All ready to go:
A delicious and healthy side of kale, swiss chard, and garlic scapes. We also had pasta and home made sauce and balsamic glazed portobello mushrooms- another one of Luke’s specialties. I’m one lucky lady!
