I've battered and fried them like tempura. I've also put them on homemade pizza, on quiche,
and on top of this noodle-less zucchini lasagna based on this recipe. They are mild in flavor but beautiful to look at and make normal dishes look fancy : )
This year we've also enjoyed roasted green beans.
And swiss chard, which we used in this swiss chard spanakopita casserole.
Basil, juicy tomatoes, zucchini, and a plethora of hot peppers for Hudson's upcoming homemade Fort Armstrong Hot Sauce business venture.
This year I also started, what I hope will one day be, a big and beautiful collection of lavender plants.
This seasons's harvest is small so I'll have to use it wisely, maybe lavender scones for a special occasion?
I have hopes of planting a second round of seeds this week and having a fall garden. We'll see!