You could also call them "squash blossoms" as in "flowers of the zucchini vine" picked first thing in the morning before the blossoms

are stressed by the sun so that they hold their shape and are resistant to stuffing. This is the result of my first effort. The blossoms braised on a bed of zucchini slices in lemon and extra virgin olive oil. Emerging from the oven much more beautiful than when they went in--puffing in the heat certainly improved their look--I was also impressed how their texture remained intact: tender, yet not mushy. Altogether, however, I am convinced that human lives are better spent in other pursuits: mountain-climbing, shore-combing, sky-diving, than flower-stuffing, but my girlfriend Shana, just returned from Greece, helped to sharpen my idea of piping a filling down those throats. I had been musing about ricotta and feta, but felt it needed more structure. And then, driving to the catering job today, a fragment of the conversation we had precipitated out.... and there it was: yogurt, feta and minted bulgar with eggs to bind it so it wouldn't fall apart while braising. Upon returning to the Gardens, I quickly emailed my order for another couple dozen--remember the word?--kolokithokorfades--from our friends at the Southeast Minnesota Food Network.
Next week, we try again!