Love those blossoms

Although Mark had managed to plant our vege garden in early May - we were still surprised to see on our return from France that the zucchini plants were already blossoming. Enough blooms to make an appetiser of - stuffed with goat cheese and basil, supplemented with sage leaves and my first go at dipping asparagus in the light batter and shallow frying. Sea salt and a squeeze of lemon completed the dish. Eaten on our porch and accompanied by a glass or two of 1999 Mayacamas Chardonnay from the Napa Valley, we were in heaven.