Tag Archives: delicious flower recipe

It is salad time

June is always a salad month, not a stew or a sauce month, definitely just a salad month. All plants are surely growing, but most are too immature to feed a hungry family.  This early in the season all I am able to harvest consistently is salad greens and radishes. IMG_3760

No, I am not complaining, we enjoy being able to go out and pick a nice mix of of lettuces to eat that same eve. We always make sure to include assorted color, shape and textured leaves for best flavor and visual impact. IMG_3761 IMG_3762 IMG_3922 IMG_3915

Since we started harvesting our greens about 10 days ago the combined harvest of lettuces and the like (spinach, young chard, etc) has been plentiful, but not excessive. We are harvesting on a cut and come again basis, and so far we have visited  75% of the plants, some of which have been cut more than once already. IMG_3923 IMG_3924

I certainly cannot take full credit for our production, the cooler and wet weather we have been experiencing has kept the lettuce growing and not induced it to bolt.

Last week I reported on our first radish harvest. Our first three square feet of radishes produced over 1.6 lbs. That is a lot more radish than we bought in all of last year, however having it available and fresh, has made it easy for us to include them in our diet. It is so easy to grow, that I have already replaced the harvested squares with new plantings. Today I started picking a different square with long radishes, Salad Rose variety from Burpee Seeds. IMG_3855 IMG_3877 IMG_3881

Beautiful red skin with a pink to whitish center, very crisp texture and live peppery flavor.IMG_3928 IMG_3929 IMG_3930

As for the rest of the garden, it seems all other plants are getting in the mood to grow and produce something. The peas are going mad trying to grab and climb up the trellis, their white flowers and pods popping out everywhere.IMG_3880 IMG_3767 IMG_3868

The tomatoes, have been flowering for a week now, and you can see fruit starting to form in some of the plants. I think this is the earliest I have had tomatoes form on the vines ever. At this rate, we may have cherry tomatoes by 4th of July. So far the plants are looking very healthy, the indeterminate variety clearly growing faster than the determinate ones.IMG_3841

The zucchinis in the grow bags are doing wonderfully, their leaves have not become gigantic as I am used to seeing them. Instead it seem as if the plants are putting more of their energy producing flowers. IMG_3878The first two male flowers came out yesterday, and today the first female flower was fully open. IMG_3839 IMG_3837 IMG_3898

Lucky enough there were also couple male flowers to get pollen from, so for sure we’ll be having zucchini this week. Check out one of my early posts on fertilizing zucchinis  A bees job. Remember also that zucchini flowers are edible, for a great way to use the flowers visit Nonna’s zucchini flower recipe.

The water melon, cantaloupe and spaghetti squash growing in bags are doing great. I am considering dedicating the small area of my yard with Southern exposure to growing plants in bags next year. IMG_3905 IMG_3823

Not everything is picture perfect though… The corn I planted a couple of weeks ago has failed to impress me. I was concerned since the beginning that the area would not get enough sun, and indeed it doesn’t. I have just a couple corn plants struggling to survive, if it wasn’t because I don’t have anything else I want to grow there I would have pulled their plug already.  My biggest concern currently is with the potatoes. Some of the plants in one of three bags started to wilt and died after the last dirt fill. Perhaps I did not leave enough leaves out of the ground, but it has been so cool and wet around here lately that I started to fear fungal infestation. I have been checking carefully for signs of fungi, but cannot see anything so far that would suggest that is the cause, in any case I just hope for warm sunny days ahead.

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Long Neck Swans

Yesterday we had a nice present from our garden. The long awaited for garlic scapes, the edible flowering bud of the garlic plants were finally here. They have striking shapes that resemble long neck swans posing very still at rest or ready to take flight.IMG_3771 IMG_3776 IMG_3775 IMG_3774 IMG_3773We ate them pickled last fall during our stay at D Acres Farm in NH. That was our first experience with them, and I have been waiting patiently for their arrival. Garlic scapes taste mildly like garlic, definitely not pungent or overpowering in flavor or aroma. They are firm and their texture is crisp and snappy, similar to broccoli florets.

I collected about 50 or 60 flower buds yesterday morning at the same time that I picked some basil and fresh oregano from the garden. I gave the oregano and some of the scapes away, but kept enough to make a wonderful pesto for dinner. IMG_3783 IMG_3781The pesto recipe is quite simple and is my own version of a somewhat similar recipe Beth had found online to accompany pasta. However, I used my pesto to flavor and enhance fish filets. IMG_3800

Pesto Recipe

Combine the following ingredients in a blender:

20-40 fresh garlic scapes chopped

1 cup shelled unsalted pistachio nuts

1/2 cup olive oil

1 cup chopped basil

1 cup Parmesan cheese

1 tsp Kosher or sea salt

Pulse blend all ingredients until you obtain your desired texture (I like mine to be kind of crunchy).

Spread the pesto thick over your favorite fish, we used mahi mahi filets. Bake the fish for 5 minutes at 375º in a closed aluminum foil pouch, open the pouch and cook for another 5 minutes, or until the fish is fully cooked but still tender. Sprinkle sea salt and fresh ground pepper to taste at the table.

I accompanied our fish with a fresh garden salad and quinoa. Sorry I did not get any decent pictures of the finish pesto, or even the meal, but you can trust me, the flavor and the texture were awesome. Let me know if you try it, and please post if you improve the recipe.

Bon apetit

 

 

 

Nonna’s zucchini flower recipe

ImageLast year I had just posted some photos of my garden in Facebook when I got a comment from my friend Zuly in Italy. Her post under a shot of zucchinis said something like “do you also eat the flowers?, they are delicious”. The idea sounded intriguing and fun, as we had never tried them.

However the comment came at a time when our tomatoes were in full production, so our attention was mostly focused to thinking about how many different ways were there to eat tomatoes, and who else could we offer them to take them off our hands…soon after there were no more flowers to pick. As we planted our garden this year I kept in mind to try the flowers for sure this season.

Our first try was cut up flowers in a salad, the bright yellow pieces looked awesome, but honestly could not distinguish their taste with the dressing. For the second trial I decided to have them stuffed, but since I am not much of a recipe follower I decided to ad lib it, using whatever I had on hand… I made the stuffing with cottage cheese, garden oregano pesto and Parmesan cheese. Each flower took about 2 tsp to fill, and from there they went straight to a hot pan lightly greased with olive oil. My wife and I had them for breakfast, they tasted delicious, but needed major improvement with the somewhat soggy texture .

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My original filling
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I kept the whole flower and filled them though the top.
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I grilled the flowers, turning them once, the black burned stuff is cheese.

Yesterday we had a special treat, my son K and his beautiful girlfriend came over to spend the weekend with us. She is Italian (real Italian), when I told her I had collected zucchini flowers earlier in the morning she immediately said she loved them, and offered to prepare them the way her “nonna” made them. Ha, she fell right on my trap!! If I had a mustache I would have turned its tips….finally a chance to see how it is really done.

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Male flower in plant
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Yesterday’s flower harvest

Her preparation was elegantly simple but the result was awesome. She washed the flowers and cut the stems at the base. She then opened the flowers lengthwise, removed the stamen (where the pollen is in the center of the flower), and filled them with ricotta which she had previously salted and peppered. She wrapped the flower around the ricotta mix, passed them through an egg wash and finally covered them with flour before flash frying them in a shallow pan with olive oil. The flavor was subtle but delicious, and the texture was great as it was slightly crispy on the outside.

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Preparing the flowers
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It is much easier to fill them through the side
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close the flower by folding the sides over each other
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Pass over egg wash
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Roll over flour
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Frying in olive oil
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Crispy and delicious

To prepare the above dishes I harvest the male flowers early in the morning, right after collecting the pollen and distributing it among the female, or fruit bearing ones. The flowers look and are very delicate, so I bring them inside, put them in water and refrigerate them until I am ready to use them.