I haven’t mentioned zucchini lately. That’s because last week I went to the garden and did not find any sizeable zucchinis. In fact, I hardly found any small ones. Could it be a direct result of having picked these tiny zucchinis with their blossoms still attached? They are quite tasty brushed with oil and grilled until the squash is just tender. (And they must be gourmet – I saw them at a farm market recently for $4.99 a pound.)

I have to admit that I did it on purpose because I was having trouble keeping up with the bounty. But now that I’ve taken zucchinis to work and they were happily received, and my neighbour stopped by to get some zucchini for a soup recipe, I am no longer overwhelmed, so think I will let the blossoms alone.