zucchini blossoms

i love zucchini..
not the ginormous kind
that our friends and neighbours leave
under our pillows, at our doorsteps,
in the trunk of our cars at the end
of the season..
the fresh silky wee brilliantly green,
no scratches yet blossoms attached kind...
they are a high source of sodium;
thank you very much..

so.... while i was waiting to see if
yannis would let me ride with him to kampos..
and why wouldn't he, if i paid the price..?
i scooted closer to the vegetable truck
to see what all the fuss was about..
the zukes were in with blossoms et al..
a french man was kissing his fingers,
the women were circling their shopping bags..
and i sidled a little closer to ask..
how exactly do you cook them?

o my goodness me o my..
you would have thought i had asked the
2,000,000 euro question..
and everyone knew the final answer..

i received many versions of how to
fry the squash blossoms and the vegetable
seller gave me a bag full to "try this at home"
what a surprise! what a gift!
to be offered food so kindly, so easily, so simply..
couldn't really happen in our supermarkets, eh?
my heart popped wide open..
(which is getting to be a regular event)

just how many zucchini blossoms
can i eat in one sitting..?
i'll never tell..
(delicious with kalamata olives, sheep's feta, cucumbers)
here's the recipe i used..

recipe

fried zucchini blossoms
zucchini or other squash blossoms

2/3 c flour

¾ c. club soda

herbes de provence

salt
olive 
oil

whisk flour into soda –
adjust proportions so batter
is the consistency of heavy cream or slightly thicker
coat blossoms in batter,
and shallow fry in hot oil
drain on paper towel..
season with salt
Read more: http://savour-fare.com/2009/03/30/fried-zucchini-blossoms/#ixzz1GfOG3t2D

as i walked by the the veggie truck today..
i hollered over to the gent..
oreao! (beautiful!) with my hands to my heart..
the smile that returned to me was alchemist's gold....