and our garden is finally fully in bloom! The backyard is a rainbow of flowers: purple and yellow tulips, bright pink camellias, blushing red rhododendrons, sweet alyssum, fragrant lilacs, peonies and more. The rosemary bush has sprouted delicate purple flowers, and even my overgrown kale is flowering. The most interesting part about the unusual flowers (like the kale and rosemary) is that the flowers themselves are edible! The periwinkle colored rosemary blossoms are tiny, with a gentle fragrance and the traditional rosemary flavor.
Not to be outdone by the other flowers in the garden, the kale has surged up (and is over five feet high!). It’s crowned with bright yellow flowers, similar in flavor and texture to young broccoli. My family thinks it’s strange, but I like to eat them. Not wanting the flowers to go to waste, I snipped them with some kitchen shears and tossed them into a flavorful, multi-colored salad, with a creamy blue cheese, roasted baby beets, and buttery mixed lettuces. Arugula and mesclun would overpower the flowers, but baby butter lettuce is a wonderful complement to the crunchy blossoms. I didn’t bother to mix up a serious dressing, instead drizzling the entire salad with some extra virgin olive oil and finishing it with a squeeze of lemon and some coarsely ground black pepper. A bit of fleur de sel for some added crunch and flavor, and the salad was ready to serve.
Round out this lovely spring meal with some good bread, a crisp white wine, and roast chicken with herbed new potatoes.
Not to be outdone by the other flowers in the garden, the kale has surged up (and is over five feet high!). It’s crowned with bright yellow flowers, similar in flavor and texture to young broccoli. My family thinks it’s strange, but I like to eat them. Not wanting the flowers to go to waste, I snipped them with some kitchen shears and tossed them into a flavorful, multi-colored salad, with a creamy blue cheese, roasted baby beets, and buttery mixed lettuces. Arugula and mesclun would overpower the flowers, but baby butter lettuce is a wonderful complement to the crunchy blossoms. I didn’t bother to mix up a serious dressing, instead drizzling the entire salad with some extra virgin olive oil and finishing it with a squeeze of lemon and some coarsely ground black pepper. A bit of fleur de sel for some added crunch and flavor, and the salad was ready to serve.
Round out this lovely spring meal with some good bread, a crisp white wine, and roast chicken with herbed new potatoes.
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