Instructions: Alas, the poor gardener who overzealously planted tiny zucchini plants in the spring, only to be overrun by long, green squash come July and August. Its a common fate. So common, in fact, that in the United States there is actually a designated night for passing off zucchini on your neighbors!

"Sneak Some Zucchini Onto Your Neighbors Porch Night" takes place annually on Aug. 8. However, too much zucchini is a problem that can be nipped in the bud, as it were, by making delicious use of the zucchini blossoms.

Zucchini will develop from pollinated female blossoms. You can decide whether to reduce the zucchini harvest or not, depending on whether you pick male or female blossoms. The female flowers will have a tiny, immature squash at the base of the blossom where it meets the stem. The male flowers simply end at the stem.

Many gardeners harvest only male blossoms, being sure to leave behind a few for pollination of the females. Gather the blossoms while they are still open in the early morning and put their bases or stems in water in the refrigerator until you need them. Or, cut zucchini production by harvesting female blossoms.

Harvesting the blossoms before the actual squash begins to grow (or when it is only a few inches long and the blossom is still attached), makes for one less big zucchini to contend with later. Score one for the gardener!

Eating zucchini blossoms is something that I had never done until I found them at the Union Square farmers market in New York City some years back. At the time, I thought myself rather exotic for daring to try them.

Once I tasted them, I was hooked. They tasted "springy" or fresh, even grassy. The flavor is a little like zucchini squash, but it is definitely distinct.

Zucchini blossoms are still a rather unusual find, unless you are growing the plants.

Aside from farmers markets, a specialty gourmet or specialty produce store may have them. However, the blossoms will probably only be in store for a week or two. The best bet is probably a zucchini-growing neighbor who may be happy to part with a few blossoms - especially if the final product is shared.

Preparation

Zucchini blossoms are generally prepared either alone as fritters (dipped in a batter and fried) or stuffed and either baked, boiled or fried. I prefer the stuffed and fried blossoms. The stuffing adds more flavor to the blossoms, while the frying gives a satisfying crunchy texture.

Any method will work. It is important, though, that they are used immediately. The blossoms dont stand up well to storage longer than one day.

Its a good idea to wash the blossoms before cooking them. The petals of the blossoms are quite fragile, and the blossoms are often semi-closed and curled around themselves. Therefore, to wash them, gently swish them in a sink or pan of cool water, carefully opening each blossom to make sure the insides are rinsed and clean. The blossoms can be left to dry in a colander or very gently shaken and dabbed dry with a clean towel.

Stuffing the blossoms isnt difficult, provided one has ample time and a small spoon. Any small spoon will do, but a baby spoon is ideal for the task.

The stuffing itself can feature bread crumbs, vegetables or even grains. Julia Childs The Way To Cook includes a recipe for stuffed zucchini blossoms that uses a traditional bread stuffing to which shallots and small bits of zucchini squash are added.

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