I'm no expert, but I would shy away from zesting on your first go around. It can add tannins and give you a bitter taste if you add it too early, at least in my experience. I just made a saison and added 2 oz of crystallized ginger at the end of the boil but haven't tried it yet. It is a recipe from Sam at Dogfish Head, so it is likely solid. Make sure you keep your fermentation temps as high as you can get them with the saison yeast, around 80 degrees and let it go for 3-4 weeks before you secondary. I would probably make the kit as is first and see if you like the base, then tweak it next time if you are looking for added flavors.