Remember that rhubarb I was telling you about yesterday?
I found a recipe here for Rhubarb Crumble Cake and it is delicious.
The cake is very moist and the tanginess of the rhubarb in the middle is very grown up.
I adore the pastel pink peaking out of the middle.
I was also motivated today to pick the pods from the Nasturtiums.
They are picked green and washed well and are now sitting in a heavy brine.
Use a china basin or a glass bowl and cover with a piece of muslin or doily to keep detritus out and leave for 48 hours.
The next step is to make up a vinegar solution and I will process them in my tiny dainty Fowler's jars.
Nasturtium pods can be used like capers. These will keep for ages, they have cost me nothing (except mere cents for the salt and vinegar) and I know there are no chemicals or sprays.