Saturday, March 31, 2007
Recipe: Nasturtium Vinegar...
Add a delicious peppery, and colorful flair to your salad vinegar.
It's spring, and time to plant vegetables and flowers. This year, make sure to plant plenty of Nasturtiums in your vegetable and flower gardens. They attract butterflies, and hummingbirds, and bees, and other pollinators, AND they get rid of nasty and destructive nematodes. In addition, If you like canapes, the flower buds are a PERFECT substitute for them in your Pasta Putanesca.
Here's what you do:Grab a quart jar with a lid, and head out to your garden bed.
1. Collect a bunch of Nasturtium flowers and buds-- about a quart jar's worth (fairly well-packed, not just fluffed in) will do. Heck, throw in some of the leaves while you're at it-- the fresh leaves also make a great addition to any salad-- adding a wonderful, spicy, peppery flare. red flowers will make a red vinegar, yellow and orange flowers-- yellow and orange...
2. Since you have them in a quart jar, just fill up the jar with white vinegar. Put the lid on, and give it a good shake.
3. Put the blossom/vinegar jar in a dark, cool place-- such as under your kitchen sink, or in a pantry-- for about 6 weeks.
4. You can always add buds and blossoms as they re-emerge on your plants.
5. After that six-week period, procure a decorative, clear glass bottle, and using a strainer and a funnel, pour the infused vinegar into the bottle.
It'll be absolutely beautifully colored, and FULL of flavor for your summer salads.
Enjoy!
I'm posting this to help remove the foul taste of the previous few posts. Same reason that I posted the Mamadou piece.
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