S auteed Summer Squash and their blossoms — and a Deep - fried Suggestion Makes 4 servings As anyone with a garden knows, summer squash does well here in Maine and is a very rewarding crop to grow - which is one reason we hav e such fun with some of the newer hybrids - pure yellow and yellow striped zucchini, different varieties of the pretty scalloped patty pan, and, of course, the sweet yellow crookneck squash. For the first of the season very baby squash with blossoms still attached, we like to leave them whole and simply steam them and drizzle with butter, salt, and pepper. When the squash is larger, try this Greek - style saute - or fry up a few of the delicate, crunchy blossoms as a special once - a - season treat. About 1 ½ po unds smal l to medium zucchini and/or yellow crookneck squash with blossoms 2 tablespoons butter 2 tablespoons olive oil 1 spring onion, including greens, chopped Salt and freshly ground black pepper 1 tablespoon honey ½ cup crumbled feta 3 to 4 tablespoons to rn mint leaves 1. Remove blossoms, cut into ½ - inch crosswise rings, and set aside. Cut squash into ¼ - inch slices. Heat butter and oil in a very large skillet over high heat. Add squash and onion, sprinkle with salt and pepper, and cook, stirring occasio nally, until squash is crisp - tender and begins to brown, about 10 minutes. Stir in honey. 2. Sprinkle with feta, squash blossoms, and mint, cover pan, and cook without stirring until cheese begins to soften and melt, about 1 minute. Blossoms Fried in He rbed Batter Rinse about 12 squash blossoms (inspecting to remove any insects) and set upside down, umbrella - like, on a paper towel to drain. In a bowl, whisk together ⅓ cup flour and ¼ teaspoon salt. Whisk in ⅓ cup water and 1 tablespoon minced basil, thy me, chives, or sage, to make a light batter. In a large deep skillet, heat about 1 inch of vegetable oil to 350 degrees. Dip blossoms in batter, letting excess drip off, and fry in hot oil, 3 or 4 at a time, turning once, until golden, about 1 minute. Drai n on paper towels, sprinkle with salt ( fleur de sel is wonderful here), and serve. Eat with fingers.