Cooking with Flowers

 I was buying cherry tomatoes from an organic farmer on Sunday when I noticed he also had nasturtium flowers for sale. I asked him how he cooked them. He said he often makes squash blossom quesadillas, and sometimes adds the nasturtium flowers to them.

Yum, I thought. For lunch, I defrosted some corn tortillas, scattered them with cheddar cheese and our homegrown blossoms of nasturtiums and zucchini. I added some sprigs of our watercress for some zing.

I toasted them on my cast iron griddle, and served them with a scattering of radish sprouts (fresh from our sprouter) and a few more sprigs of watercress.

It was a quick fun lunch. I'll be making it again.