Last year, news broke that the beloved Yingst Ranch would be closing after the 2014 season. The news was a huge bummer, considering what a beautiful and wonderful farm Yingst was. They were a U-Pick operation in Littlerock, sorta out in the middle of nowhere near Palmdale. They grew the most gorgeous, juicy-delicious heirloom plums and peaches as well as apples and pears.
Before they closed, a friend and I drove up last summer to bid them farewell and pick/buy as much fruit as we could handle. It was bittersweet–we got some stunning 49er peaches and a large bounty of fresh heirloom plums and pluots to take home.
It’s been almost three months since my last post. I thought I’d come back with more biscuits.
Nasturtiums (or tropaelum) are a common garden plant with pretty flowering blossoms, which range in color from bright yellows to rich oranges and reds. The plants are beautiful and great for filling gardens–they are low maintenance, but they do spread some if you give them the space. Most of the plant is edible. The flowers have a kind of spiciness to them and are great on salads or minced and mixed into some Earth Balance buttery spread for a fancy and pretty vegan butter. The buds can be pickled and used in place of capers (there’s a jar in my fridge from the last canning swap I attended!!). The leaves taste like spinach to me. So when I saw this recipe from a favorite of mine, Joy the Baker, I thought I had to do a vegan version with this yummy plant.