Recipe by Erin Gleeson, submitted by CSA member Andrea.


2-3 carrots
1-2 zucchini
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

Serves 2

Source: adapted from