Foto Friday
Teaser Tuesday
Violet Sugar
This is a delightful recipe for something sweet…and a little out of the ordinary. If you love sweet violets, you must try this recipe.
24 – 30 freshly picked sweet violet flowers
1/2 – 2/3 c (125 – 165 ml) berry sugar
Note: Pick only organic sweet violet flowers. Do not pick where pesticides or herbicides have been sprayed.
Procedure:
- Layer one third of the sugar in bottom of a half-pint (205 ml) sterilized canning jar, or other suitable sterile container with a tight-fitting lid.
- Sprinkle 8 – 10 flowers over the sugar. Note: Be sure the flowers are not damp from early morning dew.
- Repeat Steps 1 and 2 until layers fill your jar or container.
- Put lid in place and screw tightly.
- Invert jar and shake vigorously to distribute violet flowers throughout the sugar.
- Place in cupboard or dark pantry for 1 – 2 weeks, depending on how strong a flavour you want.
- Sieve sugar before using.
- Flavour cakes and cupcakes.
- Sprinkle over fresh fruit cups.
- Great gift for family and friends.
- Let your imagination dictate other uses.
Posted on April 18, 2017
Viola odorata
This week in the garden…
by Leslie Cox; Monday; April 17, 2017
A little bit more heat and there are more plants starting to stir in the garden. Picking my sweet violets, Viola odorata, to make some violet sugar to give as Easter gifts, I noticed the reddish tips of my Solomon seal plants, Polygonatum odoratum ‘Variegatum’, poking up about an inch (2.5 cm). I have quite a lovely patch of Solomon seals now…which I love.
There is nothing which mars the beauty of the medium green leaves running up almost the whole length of the stems. My patch receives a decent amount of morning sun before the intensity of the hot orb is blocked by the height and breadth of the chestnut tree canopy. It seems to work for the Solomon seal because the patch around the corner of the garage…in full shade…is not quite as robust as my patch in the front.