Monday, May 24, 2010

Arugula Flowers

I freely admit to taking a dim view of edible flowers in the past. I don't tend to garnish my food, and I always sort of felt that garnishes were the only appropriate use of edible flowers. This theory completely fell apart when fellow CSA member Jet made me taste the arugula flowers that she had gotten in her Friday share.

In short, they are spectacular. The flowers have a mellow nutty taste, and the pods (also extremely edible), have a super peppery punch that just totally blew me away.

This is all well and good, but what does one do with them? My first inclination is to serve them in a way that doesn't mask their incredibly delicate flavor at all. As a salad topper would be nice, or whisked into a chunky vinaigrette and served over white fish. You could also blend them into some goat cheese and serve them in a sandwich.

I'm also quite taken with this application, and frankly, this whole blog concept. And it would make quick work of your beets as well!

- Christiana Thomas
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Community Supported Agriculture

Support Locally Grown Food

There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.