Summer produce gives you a special glimpse into the circle of life—one month you have a bounty of scapes or chard, and the next, they’re all gone. Right now there are bundles of golden squash blossoms perking up at the farmers market, and I must insist you make the most of them. Stuffing squash blossoms with soft herby cheeses is a popular way to enjoy them, but a word of warning: They can be a pain to open up. Here’s how I do it to avoid destroying them.Why squash blossoms can be tricky to openBlossoms straight off the stem in a home garden are probably going to have quite a bit of vigor in their petals, but if you buy squash blossoms from the farmers market like I do, they can get a little
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