Knowing the origin story of a food doesn't inherently make it taste any better. That's usually just a pleasant side effect. The lightly beer-battered squash blossoms from Max's Harvest are born at Green Cay Produce in nearby Boynton Beach, but it's not the proximity to the source that makes these so delicious; it's the preparation. Executive chef Chris Miracolo's blossoms are stuffed with an airy mix of goat and feta cheese and set upon upland cress. The kicker is a tomato-olive vinaigrette that you'll be damned-near tempted to lick off the plate.