Big at the farmers’ market this week are these yellow zucchini. They look ordinary enough, but I’m not sure I’d ever had them before now. The insides are yellow, too, and the taste was quite similar to that of green zucchini.
The same day I also picked up some zucchini flowers, a favorite from my childhood that I rarely get to enjoy much anymore. Since I don’t keep eggs in the house regularly anymore, I tried using soy milk to dip the flowers in before lightly coating them with flour (plus salt and pepper) and pan frying them in olive oil …read more