Happy middle of June! Lots of new stuff happening around here and lots of kitchen experiments planned for the summer that I’m excited to share with you. The first thing I’m learning about is edible flowers. I’ve been spending a lot of time on the seawall lately, and decided to start foraging little flowers along the way. Over the summer I’ll be learning how to use edible flowers in cooking and baking. I need to do more research to find a local organic flower source and which ones are/aren’t edible before I start cooking with them, so for now my flower collection is simply to look at. If you’re interested in edible flowers at all, I’ll be sharing all my findings and recipes on the blog this summer!
The second thing I’ll be experimenting with in the kitchen is sushi. My Dad and I attended our first culinary class last week and learnt how to make sushi maki rolls (below), california inside out rolls, sushi cones, and a traditional japanese miso soup with fresh shitake mushrooms. I eat sushi all the time and never thought about making it myself. It’s so easy! We had a ton of fun and I can’t wait to make it at home. I’ve decided I’m going to learn how to make sushi with quinoa instead of rice. I’ll post the recipe as soon as I figure it out!
Over the next few months I’ll also be writing posts about juicing your fruits and vegetables, enhancing your recipes with herbs, spices, and teas, and several homemade popsicles that everyone will love. Stay tuned for a summer full of flavour!
Thanks for reading.