In Oaxaca, Mexico, cooks use large burrito-style flour tortillas for this fresh-from-the-garden dish.

First, cut the stems from your harvested blossoms. Then spread six or eight of them out in a single layer over half the tortilla's surface. On top of this lay thin strings of mozzarella or Mexican Oaxaca cheese. Fold the tortilla over and let it heat gradually, then flip over. When the cheese is fully melted and the blossoms have collapsed, the quesadilla is ready. Serve with black mole sauce for a truly exceptional summer taste treat.

Nothing compares with zucchini for giving the new gardener a hassle-free early harvest. But resist the temptation to grow giants. Tender baby squash and male flowers mean you can start eating out of the garden earlier than you ever imagined.

Maureen Gilmer is a horticulturist. Her blog, the MoZone, offers ideas for cash-strapped families. Read the blog at www.MoPlants.com/blog. E-mail her at mogilmer(at)yahoo.com. Also, join her online for the Garden Party social networking at Learn2grow.com.