One very hot summer morning.
I drove around the neighborhood several times trying to find a parking spot - a few streets over, I found one. Did I mention how hot it was? And that I had to parallel park? Parallel parking is SO NOT my thing. Thank goodness for back up assist and proximity sensors in cars.
I was hot and cranky as I made my way downtown to the market pavilion. But I kept on going. Squash blossoms were on my mind.
Stall after stall, I searched and searched for the elusive blossoms.
Finally, at the very last stall (seriously, it was the very last stinking stall that I looked at), I spotted trays upon trays of the most beautiful blossoms one could hope for.
At which point, he not so nicely informed me that THESE blossoms were reserved and no, I could not look through them. Okay then...
Game over - there were no blossoms to be had. I grunted in frustration and walked back (uphill) to where my car was parked. (All was not totally lost - I picked up several pints of some of the best strawberries I have had in a long time from a different vendor. Mr. "No Squash Blossoms for You" wasn't getting a dime of my produce dollars.)
Fortunately, on the ride home (did I mention that I drove a half hour to get to said market?), I remembered that I had made these late last summer when squash blossoms were abundant at the market. I crossed my fingers and hoped that there were still had some pictures hiding away on the computer as proof that I hadn't totally failed Mission Blossom.
Sad, but true.
Reality isn't always pretty, my friends.
P.S. The moral of the story - get to the stinking farmer's market at the crack of dawn. It's the only way you stand a chance of getting what you want (unless of course, you are looking for cucumbers, kale or peppers - there never seems to be any danger of those running out).
This post participates in French Fridays with Dorie. It's not Dorie's version, but Martha Stewart and Curtis Stone talk about a recipe for stuffed zucchini blossoms with a blackberry balsamic reduction here.