It was June 2021. Tired from a stressful trip from George to Lesvos with Covid obstacles flung at us at every turn, we eventually walked down the magical winding path leading to our traditional stone farmhouse with more than a little trepidation. We had been away for 2 years and who knew what we would find? When we dashed for the airport to fly home in 2019 with the renovations kind of finished, we imagined we would be back in a few months to place the last few finishing touches before the holiday rental guests arrived. Of course the universe had other plans for us - and everyone else. The guests evaporated like smoke, we were all in Lockdown and our little house in Greece was a mere dream.

Now 2 years later, we rounded the last dappled shadow bend in the path, and there, beyond the old gnarled olive tree, stood Philoxenia Secret Escape - strong and steadfast. We needn't have worried. After all, the house has stood backed by stone terraces and gazing onto the citrus orchard for 146 years. Our lost two years was nothing.

But what delighted and surprised us before we even got to the front door, was the swathe of dark leafed, crawling, curling, verdant zucchini plants cascading down the bank onto the path to the patio. And on the path, a beaming man with wide open arms, welcoming us home in true Philoxenia style. This must be Sotiris who had been keeping an eye on the garden and house. We had only met him on WhatsApp, but here he was welcoming us like long lost friends. His excitement was tangible as he showed us the rest of the treasures he had planted for us - tomatoes, peppers, cucumbers, aubergines, melons and squashes planted between roses, lemons and orange trees.

Zucchini's are plentiful in Lesvos and every Plomari taverna serves them in a multitude of ways – sliced thinly and fried in a delicate tempura batter; drizzled with olive oil and roasted in the oven; grilled with feta; the huge fleshy ones in a lemon/ egg sauce. We picked our zucchinis (with other veges) every day and made spicy soups, grated them into citrusy salads; baked, chargrilled and roasted them.

But the prize on a zucchini plant is not in fact the ripe veg, it's the crinkly bright yellow flower, picked when it's just blooming and then stuffed with herby feta or rice. We have been addicted to them for years and order them whenever we can.