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 they GOC
I etthe dinnertable, destin
canbemorethanjust decoration Continuedfro
somereprese
Continuedfrom Page1 Lieber said,i'theseare very ofplace.I won
popularwith the cooks." nearly univen
somewhatfussy.How dores- Next up, mild calendula havea signatu
taurant chefsusethesedeli- petals,prizedfor their scent one'sown arit
cateofferings? and bright orange color. outofjealous
I didn't need to look far: Then there was borage,and Nationalistictl
Manresa,just down the road theirs wasdifferentthen any I oftenwis
in Los Gatos,regularlyincor- I'd had.A gorgeousfuchsia, fly onthewall
porates edible flowers in its it initiallytastedof cucumber ism authorib
seasonalmenus.Its sisnature but endedwith a spearmint meeting:"OK
dish Into the VegetableGar- note.There were violas,vio- not leavinghe
den is a striking composition Iets,pansiesandroses,too.I onecomesup
of flowers;herbs and greens was in sensoryoverloadand official cockt
that payshomageto the im- eagerto get cooking.. its caipirinha
peccableproduce of its sup- Returning to Montalvo, pisco sour. It
piier, Love Apple Farms. In I was determinedto create dump fruit an
additionto a vast and exotic a thr'ee-coursefloral feast. red wine and
array offruits andvegetables, With scents and flavors KAREN NEWS
T.BORCHERS MERCURY tionaldrink.E
LoveApple pays closeatten- freshin mind,I let fancytake pickssomenasturtiums
KittyGreenwald inthe Calif.,hasa dr
tion to .flavorflrlflowers. Af- hold and beganwith laven- Montalvogarden. theprecurso
ter all, as proprietor Cyrrthia der, a favorite but pungent Think outside
Sandbergexplains,Manresa herb.It's an easyadditibnto Certainly,
Thisdishis alsosoodat roomtemperature.Servewith someolder d
ChefDavidKinchlovesthem. poachedfruits or syrups,but grain,likecouscous.
freshgreensor witli-afrne-textured
T\rcked into the Santa I'd neverusedit asa rub and resurrected
Cruz Mountains,Love Apple wonderedhow it would pair cocktailswith
is meticulously well kept, with meat. Nicely,it turns Lavenderduck with apricots Last summe
with patchesof herbs and of out, especiallywith gamy S e r v e s6 the D.C. Cra
wildflowers. To satisfy the duck and dried anricots.I've Guildraiseda
restaurant's floral appetite, learnedto uselavendercau- 2 tablespoons freshlavender l cupwhitewine theLimeRick
they also harvest from the tiously,but the apricot ancl blossorns,cleaned L cupwater its rightful plz
vegetablecrops on occasion. duck met lavender'siemony Y,.tablespoon thyme 2 tablespoonshoney trict of Colu
No preciouspetaiis safe. notesat a balancedhalfway 2%teaspoonssalt About15wholelavender cocktail.Also
On the guidedtour given point.
- 2 duckbreasts, florets,cleaned the stateLegi
to me one warm afternoon Sinceduck was to be the eachl'lr-2pounds 2 cupsdriedapricots isiana,in a gr
by Sara Lieber, an appren- main course,we'd start with votedto desi
tice Love Apple farmer, we something light. A flower Usinga spicegrindel or coffeegrinder,finelygrindthe erac the offic
besanwith favasandworked saladwith favasandricotta? lavenderblossoms, th1.'rne
andsalttogether. NewOrleans
oul way down the vegetable Why not? Nasturtiums Scoretheduckbreasts'fat with diagonalhatches;make 'Rarely do
plot. Favasgrow as a cover and boraee overflow in the shalloweutssoasnot to cut throushto the meat.Rubthe lav- work, though
cropon the farm,so sacrific- sarden. Tossed with Love ender-salt mixtureonbothsidesof thebreastsandsetaside taii is invente
ing a flowerwasof little con- Apple'sbeautifulpe4 shoots until the meatcomesto roomtemperature, about30 minutes. It's not as if,
sequence.{'We have more and flowers, they made a Combinethewine,water,honeyandlavenderfloretsin a weeks ago,yc
than enoughfavas,"Lieber gorgeoussaladmix. A gentie smallsaucepanandbringto a boil.Stir in the apricotsand der into a Bar
said, plucking off a sweet- dressingof light olive oil, a simmerfor 2 minutes.Removefromheatandsetasidefor ordera SiamI
looking, white-and-black sprinkle of fresh favas and apricotsto plump. The last ti
flower.Its mild green flavor sliced fresh ricotta would Heata hear,ysautepanovermediumlowheatfor about
tastedof ... well, fava beans. roundit out. a minute.Whenhot,addthe duckbreasts,skinsidedown.
Vegetableand herb flowers For dessert,I playcdwith Coverandcookuntil the skin turns crispandgoldenbrown,
oftentasteofthe plant'sveg- Arabian jasmine,a favorite about15minutes.FIipbreastsandcook,covered;for about3 SiamSu
etable,though sometimesa flower and fortunately ed- minutes.Removethe.duckandpourthe fat off into a heat- S€rves1
milderversion. ible - somejasnrine'variet- proofbowl.(Savefor futureuse'- duckfat is particularly 2 smallredT
Next.therewerepeaflow- ies aren't. Often dried and delicious with potatoes.)Returntheduckskinsidedownto peppers
ers; they packeda-surpris- used in teas, its honeydew thepanandcobk,covered,until a meatthermometerinserted l stalklemon
inglysweetpunchandtasted scent seemed the nerfect intqthecenterofa breastregisters135degrees, about3 3 quarter-siz
of fresh raw peas.Their full, matchfor silkypot decrdme., minutes.I\4ovethe duckto a cuttingboardandlet rest at least root
clean flavor lingered as we i threw jasmineflowersinto 10minutes. Kaffirlime ler
continuedontoaruzula.Love the scaldingcream and let Drain anyremainingfat from the sautepan.Add to the I ouncevodk
Apple grows arugula for its it infuse off the heat for 30 pantheqpricotsandtheliquidin whichtheyVepoached. f

,leaves,but once it goes to minutes.ThenI reheatedthe Scrapeandstir up all brownedduckbitswith a wooden

seed,it producesflowersthat mixture and madethe pot de spoon.Placethesautepanovermedidmheatandcook, Cut a smal
aresharpandpeppery. crdmeasusual. stirringoccasionally,ai thesaucethickens.It's readyafter servethe rest,
"Sometimesthe restau- It was the most fun cook- about3 mihutes,whenit coatsthe backof a spoon.Tasteand chili pepperfo
rant uses these,but they're ins I'd donein a while.How seasonwith saltandpepper. Remoretlfr
strong,"Liebersaid.Agreed, did it taste?Well, it encour- Slicethe duckthinly on a diagonal.Arrangethe sliceson Usdtheflatd
but they were wonderfully aged lively chatter and sec- eachplateandspoonsomeofthe lavenderapricotsauceover thencut crts$
forcefuilittle things. ondheipings. top, 1r-inchslices.C
In the herbpatch,wewent Eachserving:485 calor.ies(59 percehtfrom fai); 32 g fat: 11g saturatedfat; 22 asagarnish.
g protein;27 g carbohydrates;
95 mg cholesterol: 580 mg sodium;3g dietary Combine
straight to the chervil and ci- Kitty Greenwaldisthe fiber. of ctuli
culinaryfellowat Montaluo tail
for theMercury News
Kitty Greenwald,

aretoxiqbqtArabih
.tpa-bEfe,
 flavor.
umbels. "At the moment," for theMercuryNews
Kitty Greenwald,
Addthevo
juice,thenenc
; Sometypes of jasmine are toxic, but Arabian jasmine Shakewellfo
Somesuggestionsfor the saladmix nastuttium greens - the tvne usedto flavor tea - is safe. filled old-fash
and flowers,borage flowers, snow pea flowers, pea tendrils, Ifdesired
chervil, mint, parsley, chives,tarragon and frisee. Jasminepotsde crdme reservedchil
Serves6
Note:Tor
Mixedflowersalad cupwater in i
with ricotta and favas L?zcupscrearn untilthe suga
reducethehe
Serves6
1.cupmilk
L cupjasmineflowers, Transferto a
1 cupfreshfavabeans, 8 lightlypackedcupsof washedandcleaned ture.Covert!
shelled(peasmaybe mixedflowers,herbsand Eachserving:15
if desired)
substituted, . greens(seenote,above)
Preheat ovento 325deerees.
4 tablespoons lightoliveor 73cup ricottasalata,
In a small saucepan,bring cream, milk andjasminejust to
grapeseed oil crumbled(preferably
a boil. Removefrom heat, cover and set asidefor at least 30 Adaptedfron
2 tablespoons champagne sheep'smilk ricotta)
minutes, allowing the jasmine to infuse the mixture.
vinegar Salt In a bowl, beat the yolks, sugar and salt on medium-high Thisis Nic
speeduntil pale and voluminous. competition(
Preparean ice-waterbath andset it next to the stove. Brins the infused cream mixture back to a boil and remove guavanectar
Bringa pot of waterto a boilandblanchthe favabeans from heat. Passthe cream throush a fine sieveset over a smali worksbest,a
for l minute.Usinga siottedspoon,transferthebeansto the bowl. Using the back of a spoon,push on the flowers to extract alsonice.
ice-waterbath. anv retained licruid.
"Sior,vly
add the hot crearnto the egg mlxture whiie whisk-
Squeeze the beansfrom skins.Storethebeansin the fridge
ing constantly. (Be careful here: Do not add cream too quickiy El Macu
to keencool.
with or the eggsrn'illcurdle.)
ServesI
Foi dressing, mix the oil andvinegartogether.Season
saltto taste. Place6 ramekins in a deeproasting pan and distribute the
lce
Fill a washbasinwith waterandgentlywashall salad egg-creammirture eveniyamong them. Add enoughboiling
2 ouncesrun
- flowersandgreens.Dry in batchesandspreadthepetaisand waler to the roasting pan so it comeshalfivay up the cups' 2 ouncesgue
greensoverpapertowelsin a singlelayer. sides.Coverwith fbil and carefully transfer the pan to the
In a largebowl,tossthe saladwith the dressinguntiljust oven.Bake until the centers arejust set, about 40 minutes.
lightiycoated.Tasteandseason with salt;arrangeona selry- Removethe pofisde creme from the oven and set on a wire Fill a cock
ingplate.Tossthe favasin the iargebowl,sotheypickup any rack to cool.Cover eachwith plastic wrap and chill in the guavajuice, It
iingeringdressing,andseason with salt.Scatterthebeansand refrigerator for at least 4 hours and up to 3 days. at least30se
ricotta overthe saiad. Servewell chilled.No garnish is required, but lightly Collinsglass
Servewith bread. sweetenedwhipped cream or fresh strawberries are a nice Note:For
(37 percent g fat; 1 g fat; 7 g
complement. companying
Each serving:195calories from fat);8 saturated
; g c h o l e s t e r o1i 5; m g s o d i u m6: g d i e t a r yf i b e r .
p r o t e i n1; 0g c a r b o h y d r a t e7sm (iid;i; essaturatedfat;4s Eachserving:
18i
s,ifllj€:
::5y'l€;?f
5l"".: :H!?ilJ3
l'.b',$
J1';
for theMercuryNews
Kitty Greenwald, for theMercuryNews
Kitty Greenwald, Adaptedfrom

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