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October 23, 2007
Late October is a the perfect time of the year to eat local zucchini blossoms, those fleshy, pale orange flowers that are often found stuffed or battered on fancy restaurant menus. The first part of this sentence would be true if zucchini plants were flowering now, but they’re not. Instead, consider the pumpkin blossom: Generally overlooked in the culinary world (like zucchini flowers once were before they were trendy), pumpkin blossoms are in incredible abundance... [continue]
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