I guess that the over-abundance of zucchini and other summer squashes is what led to the frequent finding of fresh squash blossoms in the farmers market – and sometimes even in specialty food stores.  But, not only do they need to be very fresh off the vine, they are so beautiful and delicate that it makes it particularly difficult to cook with them.  A few weeks ago, I ordered them in a very popular (and highly rated) restaurant only to be served a group of large, flat, over-breaded somethings – there was not a sign that a blossom had ever existed under the thick coating of crunch.
The squash blossoms I bought at the farmers market on Sunday were a bit wilted so I had to move quick.  I had a little bit of ham in the fridge along with some mozzarella, so I made a tiny bit of stuffing, filled the blossoms as best as I could (they all tore so easily) with the ham and cheese mix, no breading this time.  Just fried them in some extra virgin olive oil and served them sprinkled with bread crumbs and toasted pine nuts.  Didn’t look wonderfully appetizing, but they made a delicious lunch treat.