I planted a zucchini plant the other day, and not because I want to be overrun by baseball-bat-size squash come July and August. I don’t even like zucchini. For me it’s all about the blossoms—squash blossoms. They are delicate flowers I like to stuff with filling, dredge in flour, and fry until crisp. If you’ve never had one, you’ve got a treat waiting.

The San Francisco Chronicle had a good article about squash blossoms recently. Local restaurant Mexico DF combines them with roasted poblano peppers, corn, and onion and serves them atop baked Monterey Jack cheese (yum), while Loretta Keller of COCO500 has fans who swear allegiance to her truffled squash blossom flatbread. CHOW has two blossom recipes as well.

Me, I’m a stuffer and a fryer—and there are plenty of us out there. Last summer saw a flurry of recipes in the food blogs: From one site to another, squash blossoms made the rounds.

It’s enough to make a squash-blossom-lover want to coax her little plant to grow—and quickly, please.

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