All parts of the nasturtium plant are edible: flowers, leaves, stems, and young seed pods (mature seed pods have a very hard, unpleasant seed inside). All of these parts have a distinct peppery flavor similar to radishes. That bite is strongest in the seeds and lightest in the flowers. The leaves can sometimes have a…
You may have noticed that some blackberries taste bitter, while other summer berries like raspberries or blueberries don’t. The stem end and core in the blackberries contains the bitter compounds. Adding sugar or fat (like heavy cream / whipped cream) balances out the bitterness, and salt reduces our ability to taste it. The bitter compounds…
It’s hard to beat bakery-style blueberry muffins. You can make them at home, but a few problems might pop up. I’m here to address those problems so you can make the best muffins in your own kitchen. Why do blueberries sink to the bottom & what to do about it Using fresh vs frozen blueberries…
Some cucumbers are more bitter than others, and that has to do with the type as well as weather patterns. The stem end, skin, and layer just beneath it have the highest amount of bitter compounds, which is why peeling and discarding the end helps reduce bitterness. Salt also helps, as it reduces our ability…
Nasturtium pesto livens up pasta in this easy and very fast recipe. If you’re reading this, there’s a good chance you have a ton of nasturtium in your yard. Right? You’re probably wondering what to do with all of it… Yard-to-table Nasturtium pesto is the answer, and so is this pasta. It is a real treat since you…
A sophisticated soup that takes so little effort, you’ll be making this on weeknights If you love a good, local honey, this soup’s for you. It takes on a slightly complex flavor from the walnuts and thyme, and the zucchini adds creaminess without the need for dairy. The real standout feature, however, is the drizzle of honey that perfectly complements…
A pasta seasoned only with olive oil, salt, and pepper – letting the fresh produce from the Farmers Market take the spotlight. No planning required – pick up anything that looks fresh and tasty from the Farmers Market. Then give it a quick saute before tossing it in the pasta along with mozzarella cheese and…
This soup is designed to let the fresh tomato and pepper flavors shine. Dear food geek: I have so many tomatoes in my garden this season. I am looking for some recipes to use them up. -S.B. in Portland. One of my favorite ways to use up extra produce is to turn it into a soup….
This light “corn chowder” style soup gets all of its creaminess from the zucchini, no dairy is needed. The corn flavor is intensified by simmering it with the actual corn cobs. From here, you can spice it anyway you’d like – this Southwestern version of one of my favorites. Garnish the soup with your favorite southwestern…
This simple lentil arugla salad really delivers. It’s one of those recipes where each ingredient really works together to create a perfect balance. It can be made ahead and travels well to the office or even dinner parties. The lentils and couscous are cooked in broth (adding a slight saltiness). Then they are mixed in with arugula,…
Nasturtium leaves are completely edible, and have a spicy, peppery bite similar to arugula. When used in place of basil, nasturtium will add a radish-type ‘bite’ and a very slight earthy flavor to the pesto. It’s hard to pick out when added to a pasta or soup, but you could use a mix of basil…
