As you know, recently we have been sharing some incredible ingredients and great recipes. I had a chance to track down Chef Parke again. I harass him constantly, trying to figure out his inspirations, hopes, dreams..... Ok, mostly it's really what he's cooking and excited about cooking. On this occasion, squash blossoms were the produce of the day- stuffed with ricotta cheese and served with some homemade pea ravioli. I was salivating as he proceeded to discuss the different ways he's been using the blossoms this season. The picture I took on the line recently was not the squash blossoms with pea ravioli, but a Yellow Peach Salad with chevre stuffed squash blossoms, rosemary, watercress and a white balsamic.