As a little girl, I remember sitting for hours in the grass, making flower crowns from wild daisies, and occasionally from my mother’s nasturtiums… the first time I realized that flowers could be food, it seemed almost too good to be true. Despite a propensity to climb trees and roll around in the dirt, the girly girl inside me knew that something truly special made it possible to put real rose petals on cake.
Flowers are such a simple solution in a time when everything seems complicated… no matter how many obstacles arise – and arise, they do – in our home improvements, the garden continues to grow.
Asbestos tiles? Have some squash. Warped walls? The tomatoes will be ready soon. Still battling bugs? Maybe they like all those vegetables on your counters. Hmm.
We’d meant for this summer to be something of a return to normalcy, to a focus on each other and the little things that make summer so great… but the projects are piled high, and the weekends are filled to the brim. I wonder if we really have it in us to slow down… to sit for hours in the sweet summer air, grass stains on our fingers.
Squash blossom salad with blackberries and burrata
2 Belgian endives
1/2 pint blackberries
Freshly-picked squash blossoms
Mix all ingredients in a bowl, serve with lemon vinaigrette.
3 tablespoons sherry vinegar
2 tablespoons olive oil
Juice of 1/2 a lemon
1/2 tablespoon course-chopped chives
Salt and pepper, to taste
Mix all ingredients, to taste. Serve on the side or drizzle over salad just before serving.