Salad Spinners
At this time of year, my garden is full of nasturtiums. I didn't plant them; they are volunteers. They don't survive the dry summers for very long but they are a welcome addition while they last. Not only do they light up the garden, they perk up our salads, too.They have a peppery, spicy sort of taste that goes well in all kinds of mixed salads and they provide a splash of bright color until the tomatoes are ready to take over that job.
Next time you are looking to put a fresh spin on a salad, look around in the garden - you may find some tasty surprises.
Labels: nasturtiums, salad
posted by Zoomie at
5:22 AM
10 Comments:
we get volunteer tomatoes, basil an parsley, no nasturtiums though. I love their peppery taste!
I haven't tasted nasturtiums, though I tried to grow some a few years ago.
Have you heard that the seed buds can be pickled and used like capers?
I should probably strew a packet of seeds.
They are pretty! I am not a big fan of eating them though.
The still-green seeds, grated, are as good as wasabi. Cookie is a slacker.
Peter is a cracker. HOWEVER! Wow, I like your idea.
Morgan, they are easy to grow, really - you just scatter the seeds and stand back.
Cookiecrumb, I had not heard that. I assume one would pickle them in vinegar?
Greg, yes, a bonus - pretty _and_ delicious.
Peter, must look for the seeds, but not too many as I always want the flowers again next year.
My cheap-ass pickling brine: Half distilled white vinegar, the kind you clean Mr. Coffee with, and half salty, hot water. Good and salty. You can only imagine how to ramp this up into respectability.
Cookiecrumb, if I make that, will you promise not to tell my doc that I had all that salt? :-) Thanks for the recipe.
Zoomie, darling. Do you ever eat a slice of pickle? A shred of kimchee? Of course you eat salt. You just don't overdo it. I went two whole terms in college (Ivy-League name-dropping unindulged) without eating a grain of salt. Actually, the human body needs a little salt.
Yes, I suppose I was name-dropping Mr. Hormel in the previous comment I hardly know him.
Cookiecrumb, you'll laugh, but no, I don't eat pickles nor kimchi - don't really like 'em. And I don't cook with salt, just offer it at table. Not out of fear of salt, really, just out of familial tradition. We do need a little salt, just not a lot, especially those of us who have high blood pressure.
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