Manchego with Quince Jelly and MarjoramRead More
Have you ever seen something as beautiful as a flowering leek? It’s one magnificent life force; pushing it’s soft miniscule flower pods out of a silky tough skin.
My husband, Mike (gardner extraordinaire), will be pulling these gorgeous leeks this weekend so we might use the white bottoms for a BBQ. So this was my last chance to share the bloom with you.
It’s my Friday Food Find; and a kind of gift to you - a flowering leek. I hope you enjoy it as much as I have.
A quick photo share with you celebrating the first Spring daffodils.
Happy Springtime from ATX, the Hill Country.
This week I’m having my last affair with our garden’s edible flowers. And not just any flowers; but the flowers that come from lettuce & greens.
They are simply, from left to right:
Red Leaf Lettuce • Pak Choi • Broccoli Rabe • Arugula
While the Red Leaf flowers closed after one day the others still stand on my supper table. Their delicate nature is leaving them a little worse for the wear.
But they’ll be there for a few more days so that I may enjoy and pick a flower to pop it into my mouth.
Simply for the pleasure of tasting the end of a lettuce and greens Winter season.