This week we picked all kinds of pumpkins, but my attention was on picking pumpkin flowers. When I was in Mexico this summer I learned how to cook from various chefs in Puebla. Two of the recipes I learned used zucchini flowers. One chef, Jose Jalil, made Filet Alsabah and pressed the flowers to use it under the food. It gives amazing color and presentation, but is also eaten and adds flavor.
My boyfriend is an amazing cook and he made two dishes using the flowers this week. The first was rice with the sauteed flowers mixed in. The other was pumpkin flower quiche. There were so many flowers that were going to go to waste in her field that I wish we could give out recipes and have people buy and use them!
