Yummy 4th of July brownies did not have hidden grated zucchini or carrots in them so I could not call them “Garden Brownies” yesterday on our 4th of July BBQ. No flower toppings to decorate the tops either, but were frosted and decorated with a blue star and red sprinkles.
Sometimes deviation from the garden happens…
4th of July Brownies
I read on another WordPress blog about using Nasturtium leaves and flowers to make sandwiches. Since I have so much growing in my garden I thought ”why not?”. I used some whole grain bread, mayo (I am a big fan of mayo and I use a lot!), grey poupon, swiss cheese, local and fresh tomato slices, avocado, my herb seasoned sea salt, nasturtium leaves and flowers. I think it was definitely the prettiest sandwich I have ever made with the bright orange flowers poking out of the sides. Now my Nasturtium plants can feed my bearded dragons and my lunch cravings too.
Nasturtium Sandwich
It turned out tasting pretty good, but not fantastic. Nasturtium leaves are very peppery tasting and it was a good contrast next to the swiss cheese, but there was a very “green/grassy” taste to it. The last few days I’ve used some of the leaves and flowers to brighten up my dinner salads where I think the peppery taste is a better fit. The flowers are a nice colorful addition to a winter-time meal.
Thank you for visiting my garden blog: www.nadiaknows.com
* Create – Grow – Inspire *
Eating Nasturtium
Pretty Flower Sandwich
My favorite salad dressing was passed on to me by a friend who I will forever be grateful to! It’s also great as a marinade for salmon, veggies and steak. It is in my opinion PERFECT! I use fresh garlic from my garden and the best quality balsamic and olive oil possible. High quality ingredients in salad dressings makes all the difference in taste.
Balsamic Salad Dressing
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
R E C I P E:
1/3 Cup Extra Virgin Olive Oil
4 Tablespoons Balsamic Vinegar (I use flavored balsamic)
1 Tablespoon Honey
1 Tablespoon Dijon Mustard
1 Clove Garlic- crushed
Crushed Ground Pepper as desired.
Mix all together at the same time by shaking in a closed salad bottle.
* adding fresh or dried herbs to the dressing works well too depending on the flavor desired.
* I use Oliver’s Infused Olive Oils and specialty Balsamic Vinegars from San Clemente, CA. Available online. Check out their Website at : http://oliversevoo.com/
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Thank you for visiting my garden blog: www.nadiaknows.com Create – Grow – Eat Well!
Nasturtium is one of my favorite flowers to plant around the garden. This is the all around easy, fun and yummy flower. They never let me down, always poking up out of the soil just weeks after planting them, growing rapidly and bursting into these awesome yellow and orange flowers that are edible! Nasturtium are my favorites mostly because I make cupcakes for special occasions and this flower makes a perfect cupcake topping. The peppery flavor of Nasturtium complements salads and pairs well when infused in vinegar. When I had a backyard rabbit, she loved eating the nasturtium in low-lying planters and that’s how I started planting them “Here and There”.
****************** Nasturtium Facts: ******************
* A super fun botanical name. Also known as “Trapaeolum Majus”. It is considered a flower and a vegetable.
Nasturtium Seeds
* Native annual flower to Central and South America.
* Great for growing in containers, or trellised as a climbing flower.
* Plant in a hanging basket for a trailing down effect.
* Homeopathic uses: for sore throats chew on Nasturtium leaves.
* Use as a companion plant in-between vegetables to deter pests such as white fly and aphids.
* Actually grows better in poor and sandy soil.
* Plant seeds 1/2 Inch deep and 10″ apart in a sunny or partial shade area.
* The leaves and the flowers can be used to season vinegar, decorate cupcakes and desserts, or toss in salads.
* Germination occurs in only 14 days- this a rewarding and fast grower.
* A perfect flower/vegetable for the beginning gardener.
Nadia's First Nasturtium Bloom
Thank you for visiting my garden blog: www.nadiaknows.com
Create – Grow – Have Fun
“The Nasturtium Fairy image link”
*********************************************************************************************************************************************************
The holidays are here and I have had many requests for homemade gifts from the garden. I like creating gifts from the garden, especially when they’re organic and easy to do. If the only use this mint syrup gets is for placing it in hot or iced-tea, then it’s well worth it. Create a basket with some white rum and a bottle of club soda and you have a little “Mojito Party Basket” as a holiday gift! Mint syrup can be poured over cooked fruit, fresh fruit, ice cream and mixed into recipes that call for simple syrup. The Retro glass jars were purchased at Sur le Table for under $4.00 each. I used “typewriter” FONT to print out homemade labels for the jars. Everyone loves a home-made gift and this one is super yummy and simple to make.
nadia's mint syrup
Making Mint Syrup: Also known as Simple Syrup.
RECIPE:
2 CUPS Granulated Sugar
1 CUP Water
1 CUP Packed Fresh Mint Leaves
2 Tablespoons of Corn Syrup
DIRECTIONS: In a small saucepan heat sugar, corn syrup and water to a slow boil until Sugar is dissolved. Add Mint and remove from heat. Stir for 1 minute. Allow syrup to cool back down to room temperature. Pour Mint Syrup into a bowl through a strainer. Store the syrup in an airtight container and place in the refrigerator until ready to use. Syrup will keep for several months.
*makes 2 cups
Thank you for visiting my gardening blog: www.nadiaknows.com
Create- Grow- Inspire
Herbed Vinegar
HOMEMADE HERB VINEGAR:
Yea! Getting another homemade garden gift blog entry before Christmas- I just made some vinegar infused with fresh herbs from the garden today and that should give me two weeks to allow the flavors to blend before I give them as gifts.
Use herbed vinegar for salads, veggies and all recipes that list vinegar as an ingredient.
1. Heat a vinegar of choice in a saucepan, but do not boil.
2. Wash and pat dry the fresh herbs.
3. Wash bottles.
4. Use 2-3 Sprigs of herbs per Cup of vinegar.
5. Pour warm vinegar into bottles with herbs.
6. Store in a dark place for 2-3 weeks. This allows the flavors to infuse with the vinegar.
7. Shelf life is up to one year.
* Ideas for single herb bottles or combinations: Basil, Tarragon, Parsley, Dill, Chives, Oregano, Thyme, Rosemary, Lovage, Orange, Lemon or Lime Peel spirals, Lavender Blossoms, Sage, Garlic, Chilies.
Herb Vinegar in photo = Red Wine Vinegar with Rosemary sprigs and Oregano. Rice Vinegar with Rosemary and Oregano.
Thank you for visiting my garden blog: www.nadiaknows.com Create- Grow- Inspire
Click link here to see video: ORGANIC HERB SEA SALT VIDEO LINK (YouTube)
Organic Herb Sea Salt
It’s time to make some garden gifts for the holidays! I created a “how to” video on you tube and some printed directions below. This is a favorite in our household and I am finding out that each time I give it as a gift, it becomes someone else’s kitchen favorite. It is great on salads, avocados, chicken, soups and anything you would put salt on. Now you can make it too! Or, order one from me and I will mail it to you.
RECIPE:
1 Cup chopped mixed herbs: use your favorite. This one in the video contains Chives, Parsley, Rosemary, Basil, Thyme, Oregano.
1/2 Cup Sea Salt
1/2 Cup Kosher Salt
1/8 Cup of extra herbs to save on the side.
DIRECTIONS:
1. Blend Sea Salt in the Blender a few seconds until it is the same size as Kosher Salt.
2. Transfer Sea Salt to a food processor and add chopped herbs.
3. Pulse until well mixed and the Sea Salt turns a nice green.
4. Add Kosher Salt and pulse a few more times to completely blend all ingredients.
5. Turn into a pan and add the last 1/8 Cup of chopped herbs, mix well.
6. Cook at 200 degrees for 1 Hour. Mix after 30 minutes and break up all the chunks.
7. Cool completely, Return to the food processor for a few QUICK pulses to blend evenly.
8. Store in air tight jars. Shelf life lasts months at room temperature.
Thank you for visiting my garden blog: www.nadiaknows.com
Create – Grow – Inspire
I planted this “Anna Semi Dwarf Apple Tree” in my garden a year ago and this month 7 apples were ready to be picked. My kids decided something with a lot of sugar would be the appropriate celebration dessert for harvesting our first bumper crop. That sounds like farm talk doesn’t it?, “we harvested our apples.” I searched online for ideas and I have to confess, I chose a cobbler over a pie because cobblers are easy and fast! It tasted delicious, I only wish I could insert the aroma of cinnamon, nutmeg and baked dough on this blog.
Anna Apples grow great in San Diego County, they are crispy, juicy and sweet. They need full sun and grow to about 10 feet. Did you know that full sun means 6 hours of sun per day? Nice little garden fact for the next get together with your friends!
The blooms on the tree are incredibly beautiful, see this photo link- BLOOM.
This dwarf apple tree can be planted in a very large container. I have a variety of dwarf trees in containers around my backyard.
Thank you for visiting my blog: www.nadiaknows.com
“I know that creating, growing and having fun makes each day an inspiration.”
