Just returned from several weeks down south and the weather was HOT – heat indexes reached 110 on several days and it looks like the week ahead will be the same! We were lucky enough to receive rain each week so the plants did survive! I canned up some pickles and the tomatoes were ripening up quite nicely. The Nasturtium on the deck in the big pot had several more blooms and my nephew who is quite the artist found it a wonderful image to draw …… he had no idea the plant was a member of the GROW project and drew a remarkable sketch one day!
I WAS impressed …….. beautiful job Josh!!!
The Nasturtium which were planted next to the pea plants are thriving now among the Jacob’s Cattle bean which replaced the peas.
I came across a very interesting recipe using the seeds from the flower!!!
Pickled nasturtium seeds – used as a substitute for capers. Pick the seeds on a dry day while they are still green. Steep in brine made from 1/2 cup of salt to 1 quart of water for 24 hours. Remove and dry the seeds, then pack into small jars. Make a strong spiced vinegar to fill the jars, using white wine vinegar and salt and a selection from tarragon leaves, mace, nutmeg, shallots, garlic, peppercorns and horseradish slices. Pour the hot vinegar into the jars, then seal and leave for about a month. After opening the jar, use up the contents quickly! Enjoy!!!