elderflowers
Our neighborhood has a plethora of things to pick and eat - as you may have seen we often pick things like nettles, wild garlic, and berries (sloe and blackberry). This year I have made it my goal to follow the seasonal foraging opportunities presented in a book I bought at the Eden Project last year (Seaweed and Eat It). The book chronicles the foraging adventures of a small family with two little girls who pick and prepare anything from wild crabs from the English coast, to sloe gin (which I actually made last fall). This year, I am right on track, having made special dishes from nettles and wild garlic. We are now full into the season of blooming elderflowers.
Paloma La Fritolera
We went for a short stroll through our village to find and pick a bagful of elderflowers - enough to make fritters (as you see Paloma doing) and elderflower cordial (a syrup used to flavor carbonated water or even white wine - though the syrup itself is alcohol free). Paloma was all over helping me pick the flowers, and I think she was especially excited by the prospect of getting to eat what we were picking.
the fried flowers
We sprinkled them with sugar and served them up with applesauce and jam for dipping. Isabella wasn't so sure about them, but Paloma ate more than half of the flowered stems that we cooked. Supposedly she is a picky eater - not too much evidence of that here.
ahhh, lovely donut-flavored flowers
and for good measure, look at this beautiful face!
1 comment:
WOW, does it really taste like donuts?
Post a Comment