I occasionally pick some squash or pumpkin flowers to eat, or at least I do when they are available. Now I don’t have many flowers to pick since most of my plants have died. This photo is from a month or so ago. It’s best to dip them in milk and then in flour, but I think I put these in a plastic container full of flour and seasoning and shook them to coat them. The results weren’t pretty: the shaking tore up the delicate flowers. They still tasted pretty good after being fried in oil, although I made them a little too salty. This is a recipe I’m still perfecting.