Ah, the birds and the bees. You think you’ve got it all figured out, right? Until you were asked to pick only ‘male’ zucchini flowers. Let’s back it up here…
Did you know? I’m sharing a plot with my fantastic neighbor, Tina, who writes over at Shredded Sprout. As much as we love to cook and style and entertain, we don’t exactly (read: really) know what we are doing. Enter Sil, our other partner.
It was clear what his purpose was vs. my purpose, i.e. – he knew what to do. Somehow our garden went from being a large plot of dirt to a thriving green machine. The first gift presented to us from the dirt were beautiful zucchini flowers. Being oh so chic and totally current with hip foods (ok, that’s totally in my head), I knew we had to cook something up with these beauties. But wait….!
You can only pick the males.
Yes. Only the males. If you pick the females, the zucchini squash literally won’t grow. The female flowers are – get this – pregnant with the squash. Seriously? Even in the gardening world it’s the woman? #notfair
I’m not exactly sure Tina and/or Sil had total confidence in me in selecting the few rarer males (I don’t blame them), but I promise you all I did it right. The males are on a much longer and slimmer stem – totally showing off. The females are stuck a bit down low and literally have a rotund piece attached to them. Huh, sounds familiar.
Anyway, a quick trip to the garden with the boys, and off to Tina’s to make this killer squash blossoms recipe. Is it something to make on a whim? Is it quick? Easy? No. Not at all, really. But, it just happened to be the exactly perfect thing to make on that particular Sunday in June.
P.S. Sil, I heard one made it your way and I hope this, and much more to come, will be worth all the effort you put in.