It froze overnight. That means it’s the end of most summer veggies for us CSA folk. It’s both good and bad. I mean, I all but cry at the end of tomato and zucchini season (I am probably the only one that literally never gets tired of the truckloads of zucchini that Rainshadow produces), but I definitely look forward to the sweet winter squash and hearty dark greens of the cold months to come. It’s honestly the only thing that gets me through the winters here in the high desert, I’d venture to guess, since I don’t derive a whole lot of joy from going to school in the dark, only to come home in the dark at the end of the day.
This is the time of year where I dream of travel to warm, sunny climes with a buffet of fresh baby greens and juicy fruits to be had… (or maybe just thick cocktails that require an umbrella?) I wanted to put a little Spring back in dinner with these chevre stuffed zucchini blossoms. They are a unique little thing, as they are the first bit to grow, spurring spring zukes, but also make a last ditch effort right before the first freeze. Here is my last celebration of summer.Ingredients:4 oz plain chevre A dozen zucchini blossoms4 medium candy cane or golden beetsBalsamic glazeAvocado oilSalt and pepper to taste
- Preheat the oven to 400F
- Slice beets to half inch thickness and place on a cookie sheet in one layer and drizzle with avocado oil, salt, and pepper to your liking
- Roast about 45 minutes, or until tender
- Pipe zucchini blossoms with chevre using a pastry bag, (or you can use a ziplock bag with the corner cut off)
- Fry in a non-stick pan on medium high heat, turning until just brown on all sides (They cook quickly! Don’t walk away!)
- Drizzle balsamic glaze on a plate, arrange with beets, top with zucchini blossoms.
This is a great little appetizer for a dinner party, or for yourself, ‘cause you’re just classy like that 😉