We spotted ripening figs on the tree yesterday. I ate one, just to say that I had. One is enough for me, thanks. They’re so weird.
The flavour is strange, as is the dual texture. I dislike the pap but the crunchy seeds are interesting. I’ll give most of them away but I like to make one annual figgy gesture by trying them in a recipe. I could do a chutney I suppose. One year I dried them but they were kind of medicinal.
These are Nasturtium seed pods. I’m making piccalilli today. I picked these yesterday, as well as other things to accompany them.
These are all from my garden and have joined a chopped up onion to attend a piccalilli party. Yesterday, I sliced them up and put them in a giant bowl with lots of salt.
In about an hour I’m going to wash off the salt and then muck about with the pickling ingredients. The recipe is a River Cottage one. I wouldn’t have thought of using the Nasturtium pods. I’ve heard that you can treat them like capers, but I haven’t looked into that.
With more courgettes than is necessary, I also remembered another recipe I wanted to try; Courgette Polpette. They were OK but I would change the recipe if I made them again. With all that courgette, they were just too wet. And they needed way more cheese. Everything benefits from a shed load of cheese.
The Parsley is from the garden too. I love it. I like to grow it in the veg bed where it can get nice, big roots. Growing it in pots is not the same. It also lasts all season and you can collect seeds the following year, to start all over again!
Saving the best till last, cocktails! I had a Mojito with my garden Mint. We’ve only got dark rum though, I hope that’s acceptable.
The only other thing I use the Mint for is sauce for roast lamb. I’m so hungry right now.
And an order was put in for a G&T, so I plucked a few Borage flowers off of the many many plants I have and popped those in with a slice of cucumber. Borage flowers have a kind of cucumbery flavour too.
I’m also quite thirsty.
Anyway, I’m off to finish my piccalilli! Hope it works. I have to wait at least four weeks to find out…
So pleased you are using your nasturtium seeds, they are yummy pickled. I also add the flowers and leaves to salads, peppery and pretty! Think I’ll have to make a mojito or two now too!