Friday, July 29, 2011

Onions, Onions, La La La

I never knew there was such a thing as onion season.  Now I do.  Red, yellow sweet and white onions graced a triple row in my community garden plot this year.  Grilled, sautéed  in olive oil or added in any sauce they have been heavenly.

Channeling my inner Grandpa I also tried my hand a braiding onions this year.  Why should that make me feel so proud?  I remember admiring my grandpas braided onions about the time I wore braids myself at 5 years old.  Don't ask me why it took fifty years to try it myself.  

I cleaned and dried the onions for about a week and then attached a long piece or twine to three starter onion.  From there add an onion every other twist and make a braided tail at the end that you wrap with twine.

It all makes me think how the impressions we gain as a child stay with us.  

When I was four I told my mom when I grew up I wanted to be a Grandma.  She informed me that first I had to be a mother.   To this I replied: "No, I just want to be a Grandma because they get to garden, fish, bake cookies and play, but moms have to do too much work."

Saturday, July 23, 2011

The Perfect Palette: Edible Flowers

Last nights salad included greens, cucumbers and dill, nasturtium, rose, violet, calendula and borage flowers.  It was a culinary delight, a painting and a bouquet all in one!

I have long enjoyed colorful nasturtiums in containers and to dress with their peppery taste.   Last spring I thought “why stop here” and was delighted to find a great online resource on the University of Minnesota’s Extension Master Gardener website.

Beyond salads, cakes and other desserts can be decorated with colorful blooms and cold drinks can be enhanced with a floral garnish.   The small test tube-like containers used at florists can be inserted in a cake to hold small blooms and provide water.

To assure your flowers come from pesticide-free plants it is best to grow them yourself.  Several of the plants listed below grow well in containers.  Harvest  blossoms the same day you will use them and gently wash them and allow them air dry. Remove the tart internal stamens and styles of larger flowers such as tulip or squash blossoms.  If need be, store the flowers in covered containers in the refrigerator.  Add the pretty posies just before serving.

The University of Minnesota Extension website suggests the following edible posies:
  • alpine strawberry anise hyssop
  • apple or plum
  • bee balm
  • begonia
  • borage
  • calendula
  • chamomile
  • chives
  • daylilies
  • dill
  • English daisy
  • galdiolus
  • Hollyhocks
  • lavender
  • lemon balm
  • lilac
  • majoram
  • mint
  • mustard
  • nasturtium
  • pansy
  • petunia
  • pinks
  • rose
  • scarlet runner beans (not sweet pea flowers are NOT edible)
  • sage
  • squash
  • tulip petals
Bon appetite!