This winter, researching for my second ever garden, whenever I come across a profile of Nasturtiums I think... those sure are tasty. Make sure to do that again this summer!
I enjoy knowing plants in this way - this way that is specific to growing them. I watched those Nasturtiums grow from the very first day. I watched them bloom. I watched how the seed pods formed. I watched how the ones I did not pickle dry into the seeds for next year's garden. That visceral sense of knowing - that comes with a sense of ownership - is unique to gardening.
Nasturtium Capers
(This recipe works well but I'll be playing with seasonings in the upcoming season!)
2 tablespoons salt
1 cup water
1/2 cup green Nasturtium seedpods
several cloves of garlic
Boil salt and water. Pour over seedpods and garlic cloves. Let sit at room temperature for three days. Drain.
3/4 cup white vinegar
2 teaspoons sugar
1 tablespoons coriander seeds
2 cloves garlic
Combine ingredients and bring to a boil. Pour boiling vinegar over the seeds and let cool. Refrigerate.
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