Edible Flowers from the Garden; Winter's End

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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.

Friday Food Find: Arugula Flowers

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While SXSW 2013 is going on I’m basking in the great weather here at the casa and pondering all the different ways I can use arugula flowers.

That’s right arugula flowers.  It’s what happens when you let your home-grown arugula go to seed - then flower.

Right now the bees are surrounding the flower tips.  With their droning bzzzz it sounds like they are warning me off this long awaited treasure.

And a treasure it is; I won’t be detoured.  

I took some scissors out to the garden this morning and playing nice with the bees I had my share of flower pickings.  

The arugula flower flavor is much like it’s leaves; a bit of spice with a lingering sweet note. With a winter white color and aubergine veins flowing throughout, it’s a perfect accoutrement to a salad, protein (meat or fish) or garnish. Using arugula flowers in any number of dishes just makes me happy!  

Enjoy your Friday Food Find!

p.s. Arugula is also called rocket or roquette.  So our arugula flowers could then be named rocket or roquette flowers.  Your choice!

Friday Food Find: The Biggest Mandarin in the World

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Recently I found myself walking around the market perusing the produce. I felt a tap on my shoulder, turned around and saw a person with a huge orangy & bumpy piece of citrus in hand.  “Miss, would you like to try a piece?” he said.    But of course, I chimed back.  He handed me a segment.  I took it, placed it in my mouth and bit down.  Immediately there was a burst of bright sunshine; rays of sweet juice exploding in my mouth.  I think I may have found nirvana.

Who knew that it could happen with a sweet not so little piece of citrus: the biggest madarin in the world.

 The Sumo.  

It can be found in local markets such as Whole Foods and Central Market.  Check it out because they won’t be in the markets for long.  

If you are feeling a bit daring and rather than going for the easy peel, slice the Sumo and sprinkle a little cinnamon over the flesh.  It’s delish. 

Tuesday Tip: The Art of Layering

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Only the middle of August but we are at Summer’s end.  Here is a pictoral commemoration of a fantastic tomato and basil season here in ATX.  Along with some thought on layering.

I love detail.  So, when I began making dishes for my business that was something extraordinarily important to me.  To combine ingredients with different shapes, color and texture is a form of art for me.  And to have cool ingredients like tomato and basil is super wondrous. 

When layering for a salad such as the one you see here are a few things to consider.  Always think about having like sized tomatoes.  Slice each the same width and length.  Use these same tips when buying and slicing your mozzarella. Pinch basil leaves so that they stand up to the size of the tomato and mozzarella.  Begin layering in this order: tomato, mozzarella, basil and repeat.  Keep all ingredients consistantly going in the same direction.  I call this pointing every “soldier” in the same direction.

I’ve had some friends and students say, “Beth isn’t that a little compulsive?”   And I say, “Absolutely not! It’s just a simple art form.”  And for today, it’s Tuesday’s Tip(s) on layering with Summer’s last tomatoes and basil.