Stop, Smell and Eat the Flowers

Garlic scapes: a delicious harbinger of Spring

The full moon of May 14th is called the Flower Moon.  The recent warm temperatures are helping make the Flower Moon worthy of its name and there is a riotous explosion of colorful blossoms at Heart & Sole Gardens.  With a few exceptions, almost all flowers now blooming at our farm are edible, even the weeds.  Plants, such as arugula, kale, spinach, radishes and mustard, are in full blossom stage and many are setting nice seed pods, thanks to the hard work of our new bee colonies.  As I stroll through the rows of our seeding fall crops, in weeds that are knee-high, I often pause to pluck a flower and savor its unique flavor. 

Radish blossoms are spicy and beautiful

Many plants we routinely eat, such as broccoli and cauliflower, are actually edible flower buds.  When in season, squash blossoms are one of my favorite edible flowers and I love creating recipes that utilize this mild-flavored delicacy.  Last summer, I made hummus from my Mountain White Half-Runner beans, stuffed raw squash blossoms with the mixture and topped the treat with bean blossoms, for both garnish and fresh bean flavor.  Before preparing squash blossoms, gently remove the interior stamens because they have a slightly bitter flavor; I usually "field dress" my blossoms when I pick them. 

Squash blossoms with stamens removed

Toss fresh herb blossoms in salads or sprinkle them on soups, stews or meat dishes to add pungent flavor.  Garlic scapes are one of my favorite edible flowers.  In the bud stage, they are delicious lightly sauteed or pickled and when the bud opens, the individual blossoms add intense onion flavor to any dish.  To make beautiful pink herbed vinegar, pour white or rice vinegar into a large glass jar.  Add a few blooming garlic heads, along with chive blossoms and borage flowers, to the vinegar and close the lid tightly.  Allow the mixture to sit for a couple of weeks, agitating it daily.  When the vinegar is pink, strain the solids, discard them, and store the herbed vinegar in pretty bottles.  Herbed vinegar adds flavor depth to dishes and makes a great gift to share with friends. 

Marigolds: Poor Man's Saffron

 

 

Okra blossoms: Mild flavor, interesting texture and color

 

Sunflowers, in the bud stage, can be steamed and taste like artichokes

If you would like to celebrate the Flower Moon with an array of delicious edible blossoms on your plate, join us for Heirloom's special Artisan Dinner on May 14, at 6:30 pm.  Heart & Sole Gardens will provide some of the edible flowers and the five-course tasting menu will pair North Carolina beverages with each course.  For more details, or to make reservations, visit www.heirloomrestaurantnc.com 

Squash blossoms stuffed with Magic Bean Hummus

Try this recipe when you are lucky enough to have fresh squash blossoms; it is both beautiful and delicious.

Magic Bean Hummus

1/3 cup fresh shelled white beans
1/2 clove garlic, minced (I used fresh from the garden)
1 teaspoon tahini
1/2 teaspoon fresh lemon juice
1/4 teaspoon hot pepper flakes
Pinch of salt
1-2 tablespoons extra-virgin olive oil

Add a small pinch of salt (I used French Grey sea salt) to beans in a pot.  Add water to cover and gently boil for about 3-5 minutes, until beans are tender.  Drain water and place slightly cooled beans in a blender or food processor.  Add garlic, lemon juice, tahini, salt and red pepper.  Blend ingredients until smooth.  Add olive oil in a steady, thin stream while blender or processor is working until hummus is desired consistency.  For as little waste as possible, use a plastic spatula to remove hummus.

Stuffed Squash Blossoms

Gently clean, if necessary, four squash blossoms and remove stamens from centers of each.  Fill a plastic, zip lock bag with hummus and cut a small hole in one corner.  Squeezing the bag, pipe mixture into the center of each blossom.  Garnish with fresh bean blossoms.  Refrigerate until ready to serve.  May be made up to one day before serving.