Though subject to the whims of fashion, flowers are no mere frippery, writes PAULETTE WHITNEY.
I got my crimper when I turned 11 and a high side ponytail was the only hairstyle to have. After submitting to Mum’s painful ministrations, smelling the burning hair as she crushed strands between the waffle iron-like blades, I left for school, my pouffy hair bouncing at every step. But when I walked into class my heart broke. Georgia, the “popular” girl, had traded her crimped ponytail for a teased fringe three inches high. As the week wore on and more puffy fringes appeared, my crimper, so longed for, was now deemed daggy and shoved shamefully to the back of the bathroom cupboard.
When we first started farming, edible flowers were the crimpers of their day. I remember eating a crisp-fried ribbon of potato topped with eel cream and piled high with radish, heartsease, chervil, borage and calendula flowers at Garagistes. It was a perfect bite.
هذه القصة مأخوذة من طبعة November 2017 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة November 2017 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
From personal experience
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
