Thursday, November 11, 2010
The climbing (clambering, sprawling) nasturtiums I sowed in June were a long time getting any ambition to go anywhere. But from sometime in late August until now they have been blooming continuously. I've been adding them to salads and now there is a small jar's worth of seeds to pickle for which I have found the following recipe -
Gather the nasturtium seeds immediately after the blossoms have faded and put them to soak in cold salt water for 2 days, stirring them twice each day. Peel and slice 1 shallot, 1 horse-radish, 2 red peppers, and quarter 1 nutmeg. Place these in a glass jar with white wine or simply vinegar, adding salt, pepper, and a few cloves. Put in the drained nasturtium seeds, then cork and seal.
They Can't Ration These by Vicomte de Mauduit, 1940
("All those possessing a roof in the country together with the necessary sticks of furniture and apparels of clothing will be able, if armed with a copy of this book, to live in comfort, in plenty, and in health even if all banks, all shops, and all markets be closed for indefinite periods.")