A Floral Meal

I’m so excited about this new find that I am doing a first (and a rare). I am double posting this little tidbit both here and at  A Sustainable Life. I figured that I needed to share the wealth of this new found (to me) information!

Tonight, as we are prepping to leave town on vacation, we wanted to eat some of our left over winter cold frame greens that are approaching their end. Arugula, is a favorite, and when it bolts/goes to seed, the leaves get very spicy. Tonight B came in and said “oh, google arugula flowers and see if their edible.  I just ate one and it’s great!” So, here’s the gem….arugula flowers are amazingly sweet spicy and a phenomenal treat! We went to an old standard tonight. Did your grandma make salad dressing with mayo, vinegar and sugar?? Well, mine did and we did a similar variation with the chive flower vinegar I made after Palmer’s post and all I can say is heaven!!

Bottom line….try arugula flowers—and chive vinegar, for that matter!



One response to “A Floral Meal

  1. Toni Spilsbury is The Organized Cook, and with an upcoming book, Toni writes about saving time, money and making dinner for today’s busy moms at http://www.ToniSpilsbury.com.

    Mavis Denney
    Menu Planning

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