What would Georgia O’Keefe eat if she were vegan?
I just picked some beautiful squash blossoms from my yard today. I think stuffed squash blossoms would be the perfect thing for the artist who painted the hearts of flowers. I will also be including other edible flowers and what to do with them today. After I prep the blossoms.
The veggie box had turnips with the tops today so I am amending my stuffed blossoms (easy to stuff with daiya cheese and rice with herbs) to sauteed turnip greens with squash blossoms and soy mozzarella cheese. The turnips reminded me of the weathered cow skull bones O’Keefe painted, by preparing their lively locks I let the vegetables live on a little longer in my fridge.
A note about edible flowers- do not use flowers from a florist, these tend to have high concentrations of pesticides.
Other edible flowers include:
Blue borage flowers- these tiny mildly cucumber flavored star shaped blossoms freeze wonderfully in ice cubes or spark up a salad.
Red, orange and yellow nasturtiums add spice to salads (I have used both whole flowers and just petals, the leaves are edible too but have quite a kick).
Violet and white violets add beauty to salads and can also be candied without egg white, for a Victorian era treat.
Pink and white fuzzy guava petals have a light sweetness, I have never been able to do more with them than eat them straight from the plant.
Pink and lavender colored chive blossoms impart a lovely onion-like flavor to salads.
Sunflower, chamomile, pansy and rose petals can add bright yellows, purples, reds, and oranges to salads.
Chamomile, dried hibiscus flowers and rose hips also make wonderful tea.
Rosemary has tiny blue flowers which can also be used to impart a more subtle flavor or for garnish on a rosemary inspired dish.
Have a colorful day.