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The other day I was sitting on a bench in the subway station, waiting for my train with my very many tote bags of Greenmarket haul tucked under my legs, except for the bag of fragiles on my lap — the eggs, the first of the season heirloom tomatoes, and a few bunches of chive blossoms peeking out of the top. The woman sitting to my right exclaimed “how beautiful” and leaned in for a big old sniff, before recoiling from the pungent garlicky scent and quickly sliding back to her side of the bench. But to me that is the genius of so many edible flowers — a pretty exterior that masks a bite. The onion/garlic flavor of chive blossoms, the peppery bite of nasturtium, the spice of marigold petals. I’ve been particularly fascinated with chive blossoms this year, buying bunches each week and crumbling them into salads and sauces, folding them into cheesy scrambled eggs and potato salads. And making tempura with them. It’s a quick batter — equal parts flour and ice cold seltzer water, with a pinch of baking soda, some salt and pepper gently mixed together. Then the chive blossoms get dipped into the batter one at a time and then shallow fried in vegetable oil until crisp and golden and drained on paper towels. Once done I sprinkle them on salads, or just eat them like popcorn.
Image may be NSFW.
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Image may be NSFW.Clik here to view.
