Who would have known? I had to have clarity in my cuisine offerings, so I called my Master Gardener,

Irini, who also appears in the book, Growing Home, Stories of Ethnic Gardening, by Susan Davis Price, and left a message. Several hours, innuendos and guffaws later, I had my answer. In fact there are two, TWO dishes that are made from the blossoms of squash plants: Kolokithoanthoi AND Kolokithokorfades! As any botanists or amateur linguist can tell you, "anthos" comes from the Greek word for "flower/blossom," so the "Kolokithoanthoi" refers to the flower which is in fact the Male "flower" that pollinates the "female" flower that becomes the squash. These male flowers are cut from their stems in the early morning when they are open, because, once they close with the heat of the day, (what heat?) they become like squeamish virgins and close up so tightly, there is very little hope of stuffing them. On the other hand, korifi means "summit" or "ends of" and the word "korfologo" refers to snipping off the ends of buds"--could you get more specific? In this case, the flower extrudes its fruit from its base and for a few days sits like a crown atop its growing squash. These can be removed any time before they wilt and fall off. These are the easiest to stuff as they have allowed for an entire squash to grow and have a generous hollow. Both are used and the use of both does not prevent the growth of summer squash. Whew! No squash patch infanticide here! So, I feel better having clarified that...oh, and one more thing! Day lilies can be used in place of both. In this case, I think we just call them, Anthoi Yemistoi, stuffed flowers!