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Zucchini flowers
Descrição
HOW WE GROW IT
Harvested from the same plants as our zucchini — the flowers open in the early morning and must be picked before the heat of the day closes them. We take only female flowers, chosen when they're fully open, vivid orange, and completely fresh. There's no way to rush this: each flower is fragile, seasonal, and picked by hand on the morning of delivery.
THE PRODUCT
Brilliant orange, paper-thin, and extraordinarily delicate — zucchini flowers are one of the most fleeting things we grow. They have a mild, sweet flavour with a faint vegetal note that pairs beautifully with soft cheeses, herbs, and good olive oil. They don't keep, which is precisely why they're worth seeking out: this is as fresh as a vegetable gets.
ORDERING DETAILS
Unit: Sold in 6 flowers pack
Harvest: Picked on delivery morning only — strictly same-day
A TIP FROM OUR KITCHEN
Fill with a spoonful of ricotta, a little lemon zest, and fresh mint, then twist the tips closed and fry in a light batter until golden. Or keep it even simpler: lay them over a just-baked pizza or flatbread straight from the oven, letting the residual heat do the work. Use them the day you receive them.
Harvested from the same plants as our zucchini — the flowers open in the early morning and must be picked before the heat of the day closes them. We take only female flowers, chosen when they're fully open, vivid orange, and completely fresh. There's no way to rush this: each flower is fragile, seasonal, and picked by hand on the morning of delivery.
THE PRODUCT
Brilliant orange, paper-thin, and extraordinarily delicate — zucchini flowers are one of the most fleeting things we grow. They have a mild, sweet flavour with a faint vegetal note that pairs beautifully with soft cheeses, herbs, and good olive oil. They don't keep, which is precisely why they're worth seeking out: this is as fresh as a vegetable gets.
ORDERING DETAILS
Unit: Sold in 6 flowers pack
Harvest: Picked on delivery morning only — strictly same-day
A TIP FROM OUR KITCHEN
Fill with a spoonful of ricotta, a little lemon zest, and fresh mint, then twist the tips closed and fry in a light batter until golden. Or keep it even simpler: lay them over a just-baked pizza or flatbread straight from the oven, letting the residual heat do the work. Use them the day you receive them.
