Squash blossoms

“The idea of eating flowers has always struck me as a category mistake, on par with dating guys who still live with their parents or buying cigarettes for minors — something that just should not be done. At upscale restaurants, it sort of irritates me if my salad comes out adorned with edible flowers. Sure, a single, bright orange nasturtium resting atop a pile of greens adds some color to the plate, but it seems merely decorative to me — a fussy piece of garnish. (And when is the last time you wanted to eat plate garnish?) I feel like I’m supposed to think, “My, how clever! A flower that you can eat!!” Uh-uh, I’ll pass.

I have made exceptions to my ban on flower-eating for squash blossoms. I’ve tentatively brought them home from the farmer’s market, equally intimidated and seduced by their charms–so delicate! so weird! They challenge the home cook, seeming to say, “you might know all about my brethren squash and zucchini, but you have no idea about what to do with me once you take me home.” They are the Mae West of produce.

Perhaps I’m making too much of this and am alone in being intimidated by squash blossoms. If you’re with me, though, and have found yourself beguiled by blossoms, I assure you that it’s simple to do something delicious with these odd little beauties.”