Cover currants with boiling water and let them soak for 15 minutes, and then drain well. Meanwhile,
wash the beet greens, remove the stems from the leaves and cut the leaves into small thin strips (called chiffonade). Chop the stems into 2 inch lengths. Remove the mint (or tarragon) from the stems and chop them into chiffonade.
Bring a pot of water to boil for the pasta. Peel the onions and garlic and chop them both fine. Saute the onions, garlic and bay leaf together with a ¼ cup of olive oil over medium heat until they are translucent. Add the beet leaves, stems and currants and cook for about 5 more minutes, covered. Season the water with salt and cook the pasta. Uncover the beet greens, season with salt and pepper and add the mint leaves. When the pasta is cooked, drain it, reserving a cup of liquid or so, and toss well with the sauce. Moisten it a touch more with a bit of the pasta water and the rest of the olive oil. Serve immediately.

Parmesan cheese can be used as garnish and/or a bit of fresh goat’s cheese. Beet greens cooked in this manner can be served as a side dish, without the pasta, if desired.

Heat 1 inch of oil in a 12-inch saute pan over medium high until oil is hot but not smoking.

Have eggs and flour in 2 shallow soup dishes. Dip several blossoms in the egg, let most of it drain away, then roll in flour, shaking off excess. Fry a few minutes until crisp and golden brown on both sides.

Drain on paper towels, season with salt and serve hot. Variation: Make a light flour and water batter, blending it to the consistency of heavy cream. After dipping the blossoms, most of the batter was allowed to drain away.

Mix together all ingredients except butter and flowers. With filling at room temperature, use a pastry tube to carefully stuff flowers; do not overfill. Drizzle melted butter over flowers and cook in microwave on medium power for 3 minutes, or at 350 F in regular oven for about 15 minutes.

Be careful not to let filling ooze out of flowers. Garnish with nasturtiums stuffed with extra filling.

Cut fronds (feathery leaves) from fennel and save for garnish. Remove core from bulb. Thickly slice bulb and white parts of fronds. Coarsely chop onion and celery. Peel (see tip below), seed and cut fresh squash into cubes.

Heat butter in a large saucepan set over medium heat. Add onion and celery. Cook until onion has softened, about 5 minutes. Stir in fennel, squash and enough undiluted broth and water to cover vegetables. Bring to a boil. Then reduce heat, cover and simmer until vegetables are very tender, from 15 to 30 minutes.

Purée vegetables in several batches in a food processor. Return to saucepan. Stir in remaining liquid. Heat, stirring often, until hot. Add salt, if needed. Ladle soup into bowls, then float a small piece of frond on top. Soup will keep well, covered and refrigerated, for 3 days or freeze.

Cut zucchini in half, lengthwise. Using a food processor or sharp knife, thinly slice or julienne zucchini. Place in a mixing bowl

Grate peel from lime, then cut lime in half and squeeze out juice. You should have about 2 tablespoons. Whisk peel and juice with soy, oil, ginger, red pepper and coriander. Pour over zucchini and mix until evenly coated. Serve right away or cover and refrigerate. This salad is best served within 3 hours after it is made as zucchini becomes soggy.