Squash blossoms are often available at farmers’ markets, or you can grow your own and harvest the blossoms as well as the fruits. Blossoms are best picked early in the morning while they are fully open. Do check to make sure no bees are inside before picking—blossoms are a favorite bee feeding spot.

After harvesting, or bringing them home from the market, gently wash your blossoms then wrap them in damp paper towels and place them in a plastic bag until ready to use.

The simplest way to prepare squash blossoms is to tuck a teaspoon or two of filling, such as seasoned goat cheese or finely ground meat, deep into the heart of the blossom, then twist together the petals to close over the filling. Heat olive oil in a frying pan; when it is hot, put the blossoms in, being careful not to crowd them. Fry until golden, turning once, then remove to a paper-towel-lined plate or platter. Sprinkle with coarse sea salt and serve immediately. And the stems, by the way, are delicious.