Not quite repenting for our wanton, glutinous ways, William and I enjoyed a beautiful vegetarian dinner to ring in the Lenton season on Ash Wednesday. The inspiration for our meal was a big bright bag of zucchini flowers I picked up at the farmers’ market. I didn’t want to bother frying or stuffing the yellow-orange blossoms, so the farmer suggested I chop and saute them with onions and tomatoes—”the way Mexicans eat them,” she said. She also recommended eating the vegetables with tortillas and refried beans.
I followed her advice to the T. For the vegetables, I sauteed four scallions, five heaping handfuls of zucchini flowers, and a few tablespoons of chopped culantro from the CSA box (my first time cooking with the powerful, cilantro-like herb). After taking the vegetables off the heat, I added two diced heirloom tomatoes and salt and pepper.
I also made a homemade batch of refried beans, cooking a pound of pinto beans in the slow cooker and mashing them with one sauteed onion, cumin seeds, chili powder, smoked paprika and a good 3/4 cup bean liquid. I sprinkled a handful of cheddar over the bean mush and popped it into the oven for a few minutes, until the cheese was melted and oozing.
We ate piles of the vegetables and beans over warm flour tortillas with simple satisfaction. The zucchini flours had a mild squash flavor that was delicate but distinct, and the vegetable combination served as a light foil to the heavy, cheese-topped beans. I don’t know how much longer zucchini flowers will bloom this season, but for future harvests, I’ll eat mine the Mexican way.