I always pick out the little ones as beng younger and tastier, Ebbie. And zucchini costs at least that much down here where it grows like wildfire. I guess we're used to high prices for everything.

Another flower of which I'm fond is cauliflower. I've been roasting it in a covered casserole with olive oil and rosemary--actually, throwing in some large florets for the last half-hour when roasting a chicken.

I'll bet you're thrilled to know that. At least it keeps the thread going. And it's in the kitchen.

Elmer