Slow Food Snacking
April 28, 2012 § 3 Comments
Yes we, Slow Food URI, love local (Narragansett Creamery Ricotta) cheese with nasturtiums after some work in the soil. Nasturtiums are edible flowers with lots of possibilities; they can be tossed into a salad, served as tapas with cheese and crackers, stuffed, pickled or turned into butter to enhance its flavor.
Nasturtiums are like beautiful women; boldness is to be expected. With every bite of this seemingly delicate flower you’ll experience a water-cress-like bite that not even arugula can deliver.
Nasturtiums can easily be grown and can usually be found a farmers markets from spring to fall.
Stay tuned for Fiery Ricotta Egg Noodle post.