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Let California Cook columnist and L.A. Times Food editor Russ Parsons serve as your guide to the freshest produce of the season. Recipes included, and updated regularly: <a href="http://www.latimes.com/features/food/la-fo-zucchini-flowers-s,0,351065.story" target="_blank"><b>What's hitting its peak in June?</b> Zucchini flowers. So bright yellow they almost look orange, zucchini flowers are nearly irresistible to farmers market shoppers. Yet it seems many people don't know what to do with them once they've bought them. My favorite way is to deep-fry them in a very light, almost tempura-like batter.</a>

Zucchini flowers

( Rick Loomis, Los Angeles Times / June 7, 2013 )

Let California Cook columnist and L.A. Times Food editor Russ Parsons serve as your guide to the freshest produce of the season. Recipes included, and updated regularly: What's hitting its peak in June? Zucchini flowers. So bright yellow they almost look orange, zucchini flowers are nearly irresistible to farmers market shoppers. Yet it seems many people don't know what to do with them once they've bought them. My favorite way is to deep-fry them in a very light, almost tempura-like batter.