Squash Blossoms in the NYTimes-Summer2006

Squash Blossom season is peaking, again, at Windfall Farms. They'll be available every Wednesday and Saturday until we get our first frost, which is a far off thought considering the hot and humid days we are enduring. Here's the link from the NY Times Food Section regarding the Blossoms, it's still pertinent 2 years later.
In addition to the restaurants listed in the article, I suggest heading to Casellula. I ate their stuffed blossoms last summer and my mouth has been watering for them ever since!

Squash Blossom Recipes from Windfall

Stuffed Squash Blossoms

• 1/2 cup ricotta cheese, goat, or fresh mozzarella
• 8 squash with blossoms intact
• 1-2 eggs, beaten
• ¾ cup white flour
• ¾ cup cornmeal
• Oil for deep frying
• Salt and pepper

Gently open the end of the squash blossom and fill approximately one tsp of cheese in center.

Twist top of flower closed and dust with white flour

Dip in egg and then roll into cornmeal

Deep fry

Sprinkle with salt and pepper if desired

Serve immediately

Filling for Quesadillas

• 1 TBS vegetable oil
• 1 ½ TBS chopped white onion
• 1 garlic clove finely chopped
• 1 poblano chilie, charred, peeled seeded and stripped
• 4 ½ cups chopped squash blossoms
• 1 TBS chopped epazote
• salt to taste

Heat oil in frying pan, add onion and garlic and cook over medium heat for 1 minute.

Add the chilie strips and cook for 2 minutes.

Stir in squash blossoms and ssalt, cover pan and cook over medium heat, until the bulbous base of flower is tender. About 10 minutes.

If flowers are dry, add water. If they are juicy remove the lid. Mixture should be moist but not juicy,

Stir in epazote and cook for 3 more minutes.

Create quesadilla with Chihuahua cheese or cheddar and fresh tortillas.

Adapted from Diana Kennedy