Photos: Fried squash blossoms stuffed with basil, mint and cheese

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Luminescent green and deep-orange, squash blossoms can be cooked many different ways. Chef and author Kim Sunée shares one of her favorites.

Every summer, I turn into a produce stalker, obsessively checking out the local farmers market stands in anticipation of the first hint of luminescent green and deep-orange blossoms, those delicate blooms of zucchini squash that are truly a seasonal delight. This past weekend at the South Anchorage Market, I finally spotted my first bunch of the delicate flowers at the Rempel Family Farms Stand. I arrived a little past 9:30 a.m. and although most of the bin was empty (note to self: arrive at 9 a.m. sharp next time) I was able to gather the last dozen or so flowers.

While picking through the blossoms to find the fattest blooms (easier to stuff), various people commented on how pretty they were, along with: Are those really edible? How do you eat them? I sighed like a schoolgirl with a crush before going into a long litany of how delicious these blossoms can be.

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