If you haven’t yet noticed my obsession with edible flowers, this post will make it completely apparent. One of my favorite summer lunches is lightly fried zucchini blossoms. I simply stuff them with a small spoonful of goat cheese and then dip them in a gluten free batter before pan frying them. These are so simple to make and absolutely beautiful, but it was only two years ago that I even learned about eating squash blossoms.I was wandering the International Farmer’s market and stopped by the booth for Mosby Farm. They’re a favorite of mine as they partner with us donating produce for the Healthy Cooking on a Tight Budget Program, but at the time I just knew them as the farm near Eric’s parents.
Have you ever tried candying violets? Candied or sugared violets are surprisingly easy, and last for several months after you make them. They’re one of my favorite ways to dress … Read more