<p>Stuffed squash blossoms are definitely a summer treat. My MIL has a large garden nearby, so I usually pick them there, but I also see them at our local farmer’s market from late June on. They really should be used the day they are picked. I stuff them with a small teaspoonful of ricotta mixed with a little chopped basil and a tiny bit of green onion, then dip them in the flour/club soda batter and fry until golden. Drain on paper towels and sprinkle with salt. They are very easy to do, really, and so delicious.</p>
<p>Fried zucchini blossoms are pretty much the only reason I plant squash. I never get much in the way fruit anyway. Sad but true.</p>