Nasturtium ‘capers’

Nasturtium capers

Nasturtium ‘capers’

Nasturtiums are great plants. Easy to grow, good looking, and most importantly – you can eat them – flowers, seed pods, the whole shebang.

The flowers look great on a salad, they’ve got a really peppery taste – but I often just eat them straight off the plant (after a quick bug check!)

Nasturtiums plants

There are 3 nasturtiums plants in this basket

Flower and seed pod

Flower and seed pod

Pick the seed pods when they’re young (before they start to turn a reddish colour)

Seed pods and flowers

Seed pods and flowers

Give them a good rinse and split the larger pod trios into separate pods. Make a brine with 50g sea salt and a litre of water and soak them overnight, then wash them well and dry them.

Put them in a sterilised jar with a couple of bay leaves, cover them in white wine or cider vinegar, and that’s it. You could add whatever you like to the jar – rosemary, peppercorns or thyme. It’s up to you.

Leave them somewhere cool for a couple of weeks or so before using. They will last almost indefinitely, and they’re great in potato salad, or with fish dishes.

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Persian pickled cherries with tarragon

Persian pickled cherries with tarragon

Persian pickled cherries with tarragon

I need to somehow process the 6kg Rainer cherries I picked yesterday, and this recipe sounded so weird that I had to try it.

The recipe is from Diana Henry’s book “Salt sugar smoke”.

You need:

  • 500ml white wine vinegar
  • 3tbsp salt
  • 12 bruised black peppercorns
  • 400g cherries (these are rainier cherries)
  • 5 sprigs of tarragon
  • sterilised jar with a vinegar proof lid

All you need to do is

  • bring the vinegar, salt and pepper to a boil, then leave it to cool
  • put the cherries and tarragon into the jar, cover with the vinegar solution, try to get the air bubbles out by banging the jar, then put the lid on
  • wait 2 weeks before eating.

I have no idea how these will taste. There’s no sugar in the recipe, and although the cherries are really sweet I get the feeling that it might turn my face inside out!

I’ll report back in due course. I need to find something to do with the other 5.5Kg cherries now!

Courgettes are growing

Baby patio courgettes

Baby patio courgettes

I’m quite excited. Should be able to harvest these in a week or two. Not only that, I can make lemon and ricotta stuffed courgette flowers! mmmmm.

lemon and ricotta stuffed courgette flowers

lemon and ricotta stuffed courgette flowers

Maybe I’ll have them for lunch instead of breakfast this time though – they were a bit rich for breakfast 🙂