Pine cones for the LA chefs to make soup, rose petals, and summer squash.
It seems like I am more free to blog when I am at the farm... We are again in San Diego County, visiting family. I have decided to enhance this musical blog with my other passion: food. Yesterday, as it is every Friday, is preparation for the four Saturday markets. People pack the vans with oranges, avocados, lemons, limes, chard, garlic, beets, radishes, squash, and onions. But the real attraction is the extras--the flowers, herbs and juice. Uncle John let me help him mix up the rose petal lemonade yesterday. The Schaner recipe is below.

1 gallon filtered water
20 large, fully open roses
2 cups sugar
2 cups lemon juice

Boil water and shut off the heat. Steep roses in the hot water for about 20 minutes. While the roses make the "tea", squeeze the lemon juice and stir in the sugar until it dissolves. The water will turn pink when you add the lemon!

Dahlias from Kayne's garden
Rosemary, purple sage, marjoram, lavender, and thyme for the Little Italy market in San Diego.

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