zucchini blossoms and beet salad

So this week in our share we got two giant beets with greens, two big spring onions, one bunch each of kale and parsley, eight zucchini blossoms, four Delecata squash, one head of broccoli, two leeks, and our bi-weekly dozen of eggs.  We are going to a wedding this weekend and so we only had 3 days to eat all of the veggies!  On Monday night we made a Latin inspired veggie stew with all of the greens, one of the onions, all of the squash, some tomatoes, and some beans.  We ate it with rice.  We didn't take any pictures, but I am sure you can imagine what it looked like.  Today we had some more time on our hands, and wanted to make sure we did the zucchini flowers justice by making something awesome.  We did something similar last year so I won't bother going step by step through the process. 

Katie made an awesome filling out of goat chevre, the greens of the spring onions, and parsley.  We then fried them up and devoured them.  There was some leftover filling so we added a little olive oil to it so that we could use it as a dressing for our beet salad.  Since we already had hot oil on the stove I drained a can of chick peas and tossed them in.  I let them get crispy for about 5 or 6 minutes, and then strained them and seasoned them with smoked paprika and sea salt.  We proceeded to snack on them while finishing the salad.

I peeled and chopped our beets and boiled them in salt water until fork tender.  While they were boiling I tossed in 2 eggs and let them cook with the beets for about 10 minutes (multitasking!) because I really love hard boiled eggs.  When the beets were finished we cooled them in the fridge, and then mixed them and a few handfuls of chopped parsley with the goat cheese dressing.  We served them with the crispy smokey chickpeas for a salad of amazing flavors and textures.