There are all kinds of pretty happening in my tiny front garden. Long-stemmed roses, old-fashioned fragrant varieties, ramble among camellias, hydrangea (pruned just in time), geraniums, a magnolia tree trained years ago into a heart shape and a thick carpet of violets. I'm trying to honour the old lady whose romantic house this is by tending her garden as if it were my own.
Turns out I love roses, which is good, 'cos our country garden has approximately 3 million of them.* When they finish blooming and send out their glossy red hips, this Rosehip Sherry is the first recipe I'm going with.
Any other ideas you'd care to share?
*(only a slight exaggeration...far out...)
What a fantastic idea - how do you find these things?
I think sugared rose petals (or simply plain petals) would make a nice addition to a dessert - perhaps something made with that lovely rhubarb of yours...
Posted by: chelsea | November 04, 2010 at 05:03 AM
I've seen your roses, I'd say 3 million is an underestimate :)
Here's Ren's rose petal cordial recipe, I only remember it tasted great at the time not the actual flavour so I'm looking forward to getting reacquainted with it. http://confessionsofafoodnazi.blogspot.com/2007/06/rose-petal-cordial.html
Rosehip jelly/jam (your crabapple is sooo good I reckon rosehip would be even better) and syrup.
Making alcohol from scratch daunts me but I am fond of macerating delicious things in alcohol then sweetening them a little, like raspberries, to make "champagne" cocktails and the like.
Posted by: another outspoken female | November 04, 2010 at 09:24 AM
Rose petals from organically tended rose plants are a blessing in so many ways!
They are best collected in the morning just after the dew is dry. If you happen to find a dewdrop lingering in a shadow, drink it directly as a flower essence. The rose can offer a gift for your heart.
A handful of rose petals, and violets too, tossed into a salad of mixed baby greens is wonderful, especially with a light berry vinegar dressing, or the addition of the first sweet strawberries.
Dry fragrant rose petals for an awesome addition to your fall and winter teas.
Infused honey is also a favorite. I love to collect the morning's fragrant petals, spread them out on a cloth to air dry and check for spiders. Stuff fully dry petals into wide mouth glass jars 1/2 full, top the jar off with honey. Seal with a tight lid and put in the sunshine. Turn it over to fully coat the petals in honey. Turn it over daily and enjoy seeing the beauty for a few weeks while the honey absorbs the flavor and fragrance of the roses.
After straining out the petals there are many uses for the honey soaked jewels. (you don't HAVE to do this for a long time just remove from the sun before all the color bleaches out for best results) Rose petal hazelnut shortbread is amazing. Rose petal coconut milk sorbet is another delicious and beautiful possibility....
If you are so blessed that your violets are fragrant too you can infuse honey with them also. Use less sunshine exposure for the shy violet who prefers more soft light.
These honeys are treasures, food and medicine.
EaT MoRE FLoWERS!
Posted by: Shari Trnka | November 04, 2010 at 11:21 AM
Chelsea, I like your thinking, lady...with rhubarb...
AOF yairsss, now am thinking that the sherry might be the kind of make-yer-own that explodes. Even though I've a 'cellar' (that empty water tank) of my own now.
Shari, you are a STAR! Thank you for your beautiful, heartfelt comment. Quite the gift! Wonderful, wonderful ideas, so many of them making my mind spin. Tiny strawberries, rose petals, voilets (yes, they're in bloom too - and smell delicious each time I pass them) tossed with tender spring greens...but the honey ideas...fabulous. I've made pomegranate honey before to great success; just imagining rose honey is almost wild.
Thank you.
Posted by: Lucy | November 05, 2010 at 08:37 AM
Enjoy!
flower salads and sun blushed honey with petals are very photogenic too ;)
Posted by: Shari Trnka | November 05, 2010 at 04:03 PM