I feel overwhelmed by the implications and repercussions of this change. So to soothe myself, I go outside, play in the dirt and watch the garden grow. I planted greens which are ready to be thinned, and am putting my nose far into the flower blossoms, inhaling deeply. Or I bake.
|Blondie bars with chocolate frosting for my son's class|
|Delicious chocolate cake with grasshopper-white chocolate mousse filling|
|Violet jelly-a great experiment in acid-base indicators!|
So as fast as I can I am picking the blossoms, hopefully free of residue and dog pee. I am plopping them in my mouth, on my salads, making violet jelly and lovingly decorating my son's birthday cakes with them, just as my mom did for my sister. I doubt I'm making any difference to our planet, but I am appreciating it for all it's worth. Which is a lot.
What is your favorite spring wild edible?
The blondie bars and frosting are posted in the blog link above.
The cake and filling
I made the cake from Smitten Kitchen's website, but subbed sour cream for buttermilk, and used 2 tsp baking powder, omitting baking soda.
Filling is from this site. I just added a touch of real mint flavor and green food color.
Frosting same as frosting for blondies. It really is the best.
So pretty. Recipe is from Urban Pioneer Story via Cakewalk.