From the local producer down the road, zucchini blossoms with tiny zucchinis... maybe a few hours old, cause those of you who have ever grown a garden know that zucchini grow at rocket speed.
The producer Michel, grows eerything organically. He has fields for gardens, plus olive trees and orchards. If you buy one or two pounds of anything it is one price, but if you buy five pounds or more it is basically a giveaway.
Carrying it back home is the challenge.
I roasted cherry tomatoes with garlic and marjolaine (oregano in English) that I picked in the hillside nearby our home. The aroma was summer defined.
I mixed the roasted tomates with pasta.
The colors of Provence can be described by that which grows under the blue sky during summer:
and of course the sea.
I cannot get enough of this 1700s boutis in my friend's shop.
My dare to wear color.
Threw in my black.
I cut the sleeves and hem, and took in the sides.
I have learned from Annie that anything can be transformed.
comes in pale blue, pink and salmon.
I figured if I was going to wear color... go bold. I must admit I felt self conscious all day long.
Grilled Zucchini Blossoms
Coat a hot skillet with olive oil
Gently place the zucchini blossoms in the pan
lightly heat on each side (a minute or two)
add nutmeg and a splash of cognac.
Heat another minute.
Salt as needed.
Served on the side of the pasta dish.
What is your favorite summer dish? And summer color?