There’s something undeniably attractive and mysterious about the idea of eating flower petals. Yet the delicate orange blossoms that unfurl from the ends of squash and zucchini plants as they ripen cry out to be stuffed, steamed, sprinkled and savored in as many forms as possible during their brief but captivating appearance each summer.

Oyamel is hosting its Fourth Annual Squash Blossom Festival until August 14. During the two week festival, they will be serving a wide variety of dishes that incorporate squash blossoms.