The Granary Gallery show opening is exactly one week from today !
And I seem to be aware of that on a cellular level. My frazzled brain is tingling with firing neurons and my body is leaning into the promise of an ocean breeze. So it didn’t surprise me at all when, after watching a video on the New York Times website about preparing squash blossoms for an appetizer I went out to the yard and took some photos for the blog of the very blossoms I plan to put on a plate this evening…
I am in a bit of garden angst at the thought of leaving my tenders behind for our week on the island…just as the fruits of our labors are…well…blossoming. I have the drip irrigation system up and running and a timer installed yesterday seems to be working just fine…but if you have ever raised a raised bed full of veggies you know the rewards that are reaped from constant vigilance.
Anyway, I thought that stumbling upon that recipe was kismet since I now have lots of blossoms that, if left alone, will grow into fruit that I won’t be here to pick. So…much against my usual judgement, I’m a gonna pluck the best of the lot and nibble on them tonight.
Then I come in to write today’s blog and go to the folder where I keep all the show images to see what is left on the list and… wait for it…
#14 – Blosson 14 x 20
You’re all gonna think I planned this but remember that frazzled state ? There is no extra room for such detail…this is pure garden grace at its finest.
So here we go… into the final countdown. Painter’s Notes must be finished today. Then a host of other computer work and some studio clean up and a whole lot of packing. Oh, I remember the days when a trip to the Vineyard meant throwing some clothes and books in a napsack. Now it’s the station wagon, the dog and the trailer…all packed to the gills.
Here’s a link to Melissa Clark’s recipe for Squash Blossoms…http://dinersjournal.blogs.nytimes.com/2012/07/06/zucchini-flowers-in-the-raw/
I’m going to go with Boursin, since I don’t think Burrata could be found within 50 miles of here on a Sunday, and a basil/garlic tapenadey thing. I’ll let you know how they come out.
Meanwhile, go take a walk in your garden and breathe deeply of the beauty.