July 7, 2011

Edible Flowers

I picked you some flowers!

You're welcome. :-)

They grew in my garden on this ginormous vine. It used to be even bushier, but there were a few branches off to the right that aren't there anymore. They were blocking the sunlight from our poor little pepper plant that's in the corner. I guess that's what happens when you leave your garden to tend itself for a week.

The Bup got mad because he was really babying those pepper plants. So I fixed the problem and fed him the by-products. Sounds yummy, huh?


Aren't they pretty all sprinkled with seasonings?

The only place to turn up the heat on a 92 degree day is outside. Our poor A/C doesn't deserve to be punished like this. I'd like it to survive the whole summer.

It only seems appropriate that the first use of the side burner on the grill is to saute flowers. Very girly.

Chilled white Riesling made the meal.

Baby Pattypan Squash with Flowers
Yield: 2 servings

1 T olive oil
1/4 tsp black pepper
1/4 tsp sea salt
1/2 tsp garlic powder
1 small zucchini, sliced
1 baby red onion, sliced (about 2 T of onion, if using a regular sized onion)
8 baby pattypan squash, halved (leave flowers attached if possible)
10-15 pattypan squash buds
about 5 flowers from the squash plant*

Wash and chop all of the vegeatables, leaving buds and flowers whole. Add veggies, olive oil and seasonings to a large frying pan. Saute on medium heat for about 5 minutes or until veggies are tender but not mushy. (This can be done on a stovetop, but it was fun cooking it outside on the grill!) Serve immediately.
*This is very dependent on how many are on the vine. If you have more buds than flowers or vice versa, no problem! Just make sure you have a few baby pattypans to add some crunch. 

Check out my recipe on Foodista!
Baby Pattypan Squash with Flowers on FoodistaBaby Pattypan Squash with Flowers


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