Pepper's Catering chefs are all active participants in the garden's success and enjoy working with the variety within. The garden is made up of mostly herbs with some edible flowers and a few vegetables thrown into the mix. Three varieties of basil, four varieties of peppers (of course), cilantro, parsley, curry, sage, oregano, thyme to name a few. Mint - apple mint, chocolate mint, pineapple mint, spearmint - can't get enough mint around here. A Pepper's favorite is lovage, a very aromatic herb with a scent and flavor similar to celery. It's great for adding flavor and zing to dishes and the hollow stalks make for great straws in a Bloody Mary! Edible flowers like pansies, lavender, vanilla marigolds and Egyptian onion are all used to enhance aroma, tease the palette and please the eye. Nasturtium, a brightly colored blossom with a sweet, peppery taste works very well as a garnish but is also a great addition to salads, as a flavor additive to butter or stuffed with an herbed Boursin cheese and served as an appetizer. Yum! Yum! Yum!
Pepper's Catering has long been committed to the purchase and consumption of local foods and buying from area farmer's whenever possible. We take pride in growing our own garden as it reinforces our farm to table values. We hope that you enjoy the bounty as much as we do.
Need help finding local farmers' markets, family farms, and other sources of sustainably grown local food in your area? Visit LocalHarvest http://www.localharvest.org/ for information about organic and local food resources.
Nasturtium Mayonnaise
8 oz serving
1 c. mayonnaise
1/4 tsp. finely minced garlic
2 tsp. coarsely chopped capers
1/3 tsp. grated lemon peel
2 tsp. chopped Nasturtium leaves
Combine all ingredients and keep chilled until ready to use. Great on grilled fish or as a zesty sandwich spread.