Spring This and That
May 15, 2026This spring post that has a little bit of this and a little bit of that.
Welcome to my spring world!
Last year I made beautiful lavender chive flower vinegar and we loved it. This year I'm trying nasturtium flower vinegar too. Nasturtiums have a peppery, almost radish-like bite, so they seem perfect for vinegar.
Flower vinegars feel very old-world and are excellent in:
- vinaigrettes for potato or cucumber salad
- drizzled over tomatoes
- quick pickled vegetables
- deviled eggs
- marinades for chicken or fish
I noticed last year that flower vinegar flavor develops faster than expected. Tasting every few days can help you catch the sweet spot before it becomes too sharp.
- Wash and dry fresh chive or nasturtium flowers.
- Place in clean glass jar.
- Add white vinegar and place in a dark cupboard.
- Check flavor after a few days and strain when flavor has developed--no more than a week.
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| Just a few days and the color has developed. Time for a taste. |
I found a bag of long sweet peppers at Costco and decided to turn them into an easy baked dinner. I'm so proud of this recipe and think you'll love it too!
Slit the peppers lengthwise being careful not to cut through completely--you want them to say in one piece. Remove the seed cluster near the stem. Place one mozzarella string cheese stick (the kind you buy for children) inside each pepper. If the peppers are very long you can add another half stick. Arrange them in a baking dish over about 1 cup of well-seasoned marinara sauce.
For a heartier version, brown 3/4 pound mild Italian sausage with 1/2 chopped onion and spoon it over the peppers.
Top with about 3 cups marinara sauce, then finish with shredded mozzarella and freshly grated parmesan cheese.
Cover with foil and bake at 400°F for 30 minutes, or until the peppers are soft and cooked through. Remove the foil and bake another 10 minutes until the cheese is lightly browned and bubbly.
These are rich, filling, and make terrific leftovers. Even better, the entire dish can be assembled ahead of time and baked later — always a win when cooking for guests.
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This light fish recipe is the kind of recipe you'll actually make on repeat because it hits the sweet spot of easy, reliable, and good enough to feel a little special. Easy Parmesan-Crusted Sheet Pan Fish & Asparagus Spread 1 tablespoon mayonnaise over each white fish filet. Sprinkle generously with freshly grated parmesan cheese and your favorite seasoning blend — I used Everything Bagel seasoning. Arrange on a sheet pan with asparagus lightly sprayed with olive oil and seasoned with salt, pepper, and a squeeze of fresh lemon. Bake at 375°F for about 20 minutes, until the fish flakes easily and the topping is lightly puffed and golden. If you'd like a little extra color, place under the broiler for 1–2 minutes at the end. The parmesan topping keeps the fish moist while adding a savory, lightly crisp finish. Best of all, this is a true crowd pleaser with almost no prep and very little cleanup — exactly the kind of dinner I appreciate on a busy night. I also make this with thinly pounded boneless skinless chicken filets. If I'm making this for my grandson I will add some panko crumbs for extra crunch. |
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| Oregano |
- harvesting just before flowering usually gives the best flavor
- morning harvest after dew dries is ideal
- rosemary, sage and oregano are especially forgiving and ideal for outdoor sun drying
- basil is the one benefits from faster oven drying so it doesn’t darken
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| Sage |
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| We're hoping that the bunnies won't find our summer squash. Luckily we've hired a big gun to deal with this situation. |
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| Our new hire. |
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| We saw a Great Blue Heron on the bike path near the creek. This is a rare sight for us as they mostly stay near the bay's marshlands a few miles east. We think he was looking for mice. Biscuit and I stopped and stared for a good few minutes which didn't faze him one bit. A half hour later on our walk home and he was still there. |
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| We feel very lucky to have bird nests in our eaves this year. |
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6 Comments
You reminded me to get out there and pick my herbs before they flower! Except for the chives, of course. What type of vinegar do you use? White?
ReplyDeleteYes, white!
DeleteI just updated the post!
DeleteWonderful post. Your flowers are beautiful, the vinegars and stuffed peppers look delicious. Where do you store 50 quarts of orange juice?
ReplyDeleteLove the vinegar recipe! Glad you are reading Tree Grows in Brooklyn Again. My daughter, half our age also re-read it with new eyes. chloe
ReplyDeleteOh also going to try both recipes. Chloe
ReplyDeleteYou make my day when you make a comment!