Riding through the Isolotto open air market in the morning, I noticed an elderly vendor downloading her produce crates from her car and stopped to ask to take a picture of her beautiful fresh zucchini flowers. She seemed very pleased that her freshly picked production had caught someone's eye.

In the pip: the stacked crates creating a colorful geometric pattern.

A little extra for those of you who like to cook just below: my Grandma's Margherita's recipe for fried stuffed zucchini flowers.

Ingredients: fresh zucchini flowers, anchovies preserved in oil, cheese (any non-seasoned cow milk cheese, like fontina, that will melt when heated), flour, water, beer (optional), frying oil.

Clean the flowers well with a damp cloth (no washing), leaving a bit of the stalk. Inside each flower place a little cube of cheese and a third or half of an anchovy (depending how salty you like your food). Fold or twist the flowers closed and dip them in a lightly salted batter of flour and water (if you want the fried zucchini to come out fluffier, prepare the batter a couple of hours ahead of time and mix in some beer, leaving it outside the fridge. If you need to make them gluten free, use rice flower for the batter, adding an egg and skipping the beer). Deep fry the flowers in oil until golden and serve hot. Enjoy!!!