The area where I live is rich in pumpkin farms, so there are plenty of squash blossoms. Some farms grow pumpkins for the fruit, while others harvest the flowers. During this season, squash blossoms are sold in abundance at the market, piled high in big bins—it's a beautiful sight with all the bright yellow flowers. I often buy them to boil, stir-fry, or coat in batter and fry, but this time I made stuffed vegetarian squash blossoms for my mom, who eats vegetarian.