Having moved to the cottage for most of the pandemic, we became increasingly innovative in maintaining a self-sufficient food supply while elevating our culinary game. We started by building a raised garden exclusively to grow vegetables. Our most bountiful yields were the hearty zucchini plants produced daily with their glorious yellow blossoms. When picked, you must prepare them right away, and the best are stuffed with cheese & capers, then battered and fried, transforming them into restaurant-worthy parcels of deliciousness.
12 Zucchini Blossoms
¼ cup grated Parmigiano cheese
1oz mozzarella cut into 12 cubes
3 cloves garlic finely chopped
1 tbsp capers
2 tbsp fresh mint finely chopped
½ cup all-purpose flour
¾ cup water
1 large egg frying oil
Wash the Zucchini flowers under fresh water.
Gently open the petals of each flower and insert 2 capers and one cube of mozzarella.
In a bowl, prepare the batter by mixing flour, eggs, garlic, mint, cheese and water.
Dip the flower in the batter and fry in hot oil.
Fry the flowers on both sides until they turn golden.
Serve immediately.
FROM THE FOREST
By mid-May, the local ramps will appear under the maple trees in the woods. These are a welcomed addition to the pantry when preserved. We made Ramp Pesto and Pickled Ramps, which are great accompaniments to any buffet, pasta dish, or charcuterie board. The leaves can also be added to a salad raw or sauteed.
To make Ramp Pesto, you only need ramp leaves, garlic, salt, parm and oil. Use proportions to your taste. This creamy, bold, aromatic pesto may become your favourite condiment. Add it to eggs, roasted vegetables, pasta, pizza, hummus, drizzle over potatoes or grilled chicken.
Everything pickled adds depth to your cooking as they are sweet and tart. Start with 2 lbs of ramp bulbs
1.5 cups white Balsamic vinegar
1.5 cups water
1.5 cups sugar
¼ cup kosher salt
3 Bay leaves
2 Star anise
Pinch chilli peppers
Method: Prepare Ramp bulbs. Combine vinegar, water, sugar, & salt into a saucepan. Bring to a boil dissolved solids. Add the aromatics, set aside, and cool slightly. Bring a large pot of water to a boil and blanch ramps for 15-30 seconds—a shock in an ice bath. Drain. Fill sterilized jars with blanched ramps. Add pickling liquid to cover the ramps, placing a bay leaf and pieces of star anise into each jar. Cover with a lid, and store in the refrigerator.
(Ramp recipes courtesy of Lemon Meringue Studio)
FROM THE BAY
This beautiful rainbow went from the lake to the table in about an hour. It was charred on the BBQ, skin removed, and served on a bed of lettuce with a simple lemon caper butter sauce. It offered an elevated shore lunch right at home.
Harrison’s catch
Today, we maintain our vegetable garden while competing with the local critters for its yield. We also keep an Herb pot handy, and berry picking can be fruitful. We are very blessed to have such lush surroundings that keep us fascinated and engaged.
