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Eat Your Flowers.

Nov 16, 2010

There's a reason I'm not a food blogger. I lack the required domestic genes. I love food. I love beautiful food. But I can't create beautiful food.

I try. Truly. I drool over slick foodie magazines. I bookmark lovely recipes from my favorite food blogs, like The Pioneer Woman or Orangette. In fact, the vanilla bean scones from The Pioneer Woman's site are what inspired my latest culinary/crafty attempt from the garden, which you can see here:



"52 weekend Garden Projects" by Nancy Bubel Yes the Nancy Bubel of "Root Cellaring" & at least 5 other books. On page 69-75 on edible flowers & serving suggestions. On page 76 she has listed 19 "Beauiful but danderous" of some of the the TOXIC flowers not to eat. I like sweet pea blooms,daylilies & am going to try Nasturtium, as well as pickle the seed pods.
Thanks, Joel--I will definitely take a look at her book. I love growing Nasturtium in the potager--it's really a beautiful accent in salads, but this was my first (and, I think, ONLY) attempt at crystalizing flowers. I just don't have the patience! :-)
- and the leave are also delicious. While we were installing my raised-bed gardens, the crew sat down together at lunch & ate fresh-picked Nasturtium-leaf sandwiches > best layered ~ 1/8" to 1/4" thick, on home-made whole-grain bread, with lots of home-made garlic mayonnaise - or aioli - spread on both slices. One of the crew made & shared his own aoli. I just pressed garlic into my favorite store-bought mayo at ~ a clove per sandwich. This would be a good gardening lunch break while working in a growing garden too. While the garlic breath might deter insects, it did not deter our good company. I had a continuous 60' front hedge of Nasturtiums, variety Alaska, from Stokes, before i put in the Amalanchier hedge. Alaska grows ~3' high & wide & the large-leaf production is outstanding. With so many leaves there are fewer flowers. You would want the most floriferous variety for bud production. Later today I will try to find time to post a photo of Shasta. Joel, pickled Nasturtium buds are like capers & wonderful! I like lots in that French summer salad meal - have to look up the spelling - made of potato wedges, tuna, capers, hard-boiled eggs, tomato wedges & greens with vineagrette dressing. Thanks to your mention here, I am thinking that leaves of Alaska Nasturtiums are big enough to be pickle-brined? just like grape leaves for an even-tastier variety of Greek stuffed grape leaves, which I am now craving. Thanks a lot! Alas, no specialties for lunch today ... :-)
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i understand thing about cooking ! it used to be this way with me too but now i cook well and enjoy it ____ free internet radio

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