Lovely zucchini blossoms

I went to a local farmers' market, the Fulton Market (on 49th and Chowen) yesterday. It was charming and had terrific vendors of locally grown produce, meats, cheeses, honey, and baked goods. I saw some zucchini blossoms, and was tempted to buy them, but already had enough to last me for the next several days. I took home some delicious icelandic style yoghurt cheese, called skyr, from Star Thrower Farm. It's full of live cultures, but since rennet is used in making it, it's classified as a cheese. Here's a segment from the New York Times about how to prepare squash blossoms without cooking them.