I have always had a fondness for this plant. The bright summery, highly-saturated hot colors of red, orange, crimson, persimmon, burgundy and sometimes white. The cool, peppery watercress or arugula bite of the leaves - charming in salads, mixed into sweet butter with fresh lemon juice and zest, or steeped in champagne vinegar.
Petals heaped (generously) into a measuring cup.
Mixed with the appropriate ratio of champagne vinegar.
The strained elixir in a slim, tall-neck bottle (anyone but me think this looks like the Eye of Sauron?)
Blended with softened sweet organic butter, backyard lemon juice and zest, then rolled into a small log and frozen for future use on a juicy, grilled piece of steak or fish.
No comments:
Post a Comment