An organic gardening, chicken kid raising couple navigates academia and blogs about their quest to live more responsibly. Vegetables, environmental politics, do-it-yourself projects, beer, and chicken kid stories feature prominently, along with occasional book reviews and cooking experiments.
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This is one of the few (frostbitten) nasturtiums that's still hanging on out in the garden. The rest have died back and left their strange little brain-shaped seeds behind.
1 comment:
I have a great recipe for those nasturtium seeds: Poor Man's Capers
Boil and cool:
1/s litre white wine vinegar
1 teaspoon pickling salt
1 medium onion, thinly sliced
1/4 lemon, thinly sliced
1/2 teaspoon pickling spice
1 clove garlic, crushed
4 to 6 peppercorns
1/2 teaspoon celery seed
Add the green pods and seal. Keep the mixture refrigerated and use the nasturtium pickles in sauces, dips, casseroles, soups and stews.
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