Recipe by Erin Gleeson, submitted by CSA member Andrea.
1 Tbsp olive oil
Sea salt to taste
Edible flowers (for example, wild radish and mustard flowers) for garnish
Use a peeler to shave long ribbons of zucchini and carrots. Sautee´ over medium heat until slightly wilted (3-5 min.) with a bit of olive oil. Serve with a squeeze of lemon and a pinch of coarse sea salt. Garnish with edible flowers! (I found some wild radish and mustard flowers
Source: adapted from theforestfeast.com