In summer, along with the abundance of zucchini comes the bounty of squash blossoms, a unique delicacy. In Italian, they’re called fiori di zucca.

You might be wondering, if they’re so fabulous, why don’t they sell them at the produce store or in supermarkets? The reason is that they’re highly perishable. As soon as they’re picked, they begin to deteriorate immediately. The best way to get them, therefore, is to grow zucchini( or any other type of squash) yourself, or get them from a gardening neighbor. Barring that, you can often find them at farmers’ markets.

When you do get a batch of blossoms, make sure you handle them gently and use them quickly, preferably within 2 days. To clean them, cut off the stems close to the base. Open them gently with your fingers and check for insects. If you see insects, shake them out. If necessary, run them under a fine stream of running water and then  shake them out gently. If you can, remove the stamens (the long piece inside) as they can harbor insects.

Let them sit on paper towels to dry. If you’re not using them right away, place them in a plastic bag and close it loosely. Store them in the refrigerator.

Squash Blossom Frittata

Makes 4 servings

4 or 5 squash blossoms
5 medium eggs
1 tablespoon parmigiano
¼ teaspoon sea salt
Freshly ground black pepper to taste

Clean the squash blossoms. Open them up very gently and check for insects. Remove the stamens from inside and rinse carefully under a thin stream of water. Place them on a paper towel to dry.In a medium bowl, beat the eggs well with the parmigiano, salt, and pepper.Heat a small nonstick skillet (approximately 6 inches). (If you don’t have a nonstick skillet, use a regular skillet and heat 1 tablespoon butter or olive oil.) Pour in the eggs and arrange the squash blossoms across the top. Cover and cook over medium heat until the underside has browned. Remove the cover. Place a plate that’s wider than the skillet over the top and (using pot holders or kitchen towels!), carefully flip the frittata over onto the plate. Then slide it back into the pan and continue cooking until the underside has browned, another 2 or 3 minutes.Slide the frittata onto a plate or cutting board and cut into wedges. Serve with fresh bread. Enjoy.