i don't actively participate in the local eating but thought i'd share a picture of a make-shift salad we had last night.
i scraped together tyfon, lamb's quarters and radish leaves, peppermint, lemon balm, borage and nasturtium flowers, radishes and parmesan cheese. all but the cheese came from our yard. i served it with goat steaks that had been marinated/tenderized overnight, boiled tyfon sprinkled with salt, thyme and olive oil, leftover rice, fresh radishes and green beans. a mostly local dinner.
this jelly is divine! it smells like roses and the taste is subtle and wonderful. it turned the lovely pink color when i added the lemon juice to the infusion. for the record, i used the roses shown, plus a lighter pink variety and some white and yellow. fragrance is the key. if you're interested in making it, follow the violet jelly recipe.
i scraped together tyfon, lamb's quarters and radish leaves, peppermint, lemon balm, borage and nasturtium flowers, radishes and parmesan cheese. all but the cheese came from our yard. i served it with goat steaks that had been marinated/tenderized overnight, boiled tyfon sprinkled with salt, thyme and olive oil, leftover rice, fresh radishes and green beans. a mostly local dinner.
this jelly is divine! it smells like roses and the taste is subtle and wonderful. it turned the lovely pink color when i added the lemon juice to the infusion. for the record, i used the roses shown, plus a lighter pink variety and some white and yellow. fragrance is the key. if you're interested in making it, follow the violet jelly recipe.
1 comment:
How beautiful...the rose jelly looks wonderful! (now I'm hurrying over to Google the word "tyfon"...)
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