Tuesday, May 18, 2010

There are flowers on the plate!

The vegetables love this miserable rainy spring we are having here. It's a shame I'm not a vegetable (yet?). The fava beans, sugar peas, heirloom tomatoes, and all the herbs and flowers are doing great.

The duck leg confit that I did this week shares the plate with baby carrots, asparagus, fingerling potatoes (Finn and Russian Banana), all sauteed in the duck fat, and nasturtium leaves and flowers.

Yes, you can eat the flowers. Just wash them well. They add a lot of color and some spicy flavor. Taste somewhat like watercress.

Other flowers good to eat are:

  • Chive flowers - taste similar to chives but milder, beautiful purple color in salads

  • Pansies - don't taste like much; mostly for decoration
  • Zuccini flower - fry, stuff and braise, or just add fresh for color in salads

  • Rosemary and thyme - cute and flavorful; use to garnish dishes that are flavored with rosemary and thyme leaves

  • Marigold - add to salads

  • Artichokes - you know

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