If you haven’t yet noticed my obsession with edible flowers, this post will make it completely apparent. One of my favorite summer lunches is lightly fried zucchini blossoms. I simply stuff them with a small spoonful of goat cheese and then dip them in a gluten free batter before pan frying them. These are so simple to make and absolutely beautiful, but it was only two years ago that I even learned about eating squash blossoms.I was wandering the International Farmer’s market and stopped by the booth for Mosby Farm. They’re a favorite of mine as they partner with us donating produce for the Healthy Cooking on a Tight Budget Program, but at the time I just knew them as the farm near Eric’s parents.