Sitting on a goldmine

I live next to a secret garden. It's actually an overgrown lot but it was once a meticulously maintained garden with vintage roses, dahlias and wisteria that once graced the pages of Pacific Northwest Magazine and House Beautiful (really). It originally belonged to the owners of my home but they sold the lot and my house separately. There was to be a small home build and much of the garden was to be preserved. That was three years ago. Those plans were scratched and the owners of the lot moved north. Three years can do a number on a garden that is not maintained. One can barely find the paths that wind their way through. But this morning as I fingered through my cookbooks, I realized what I had; what I'd been ignoring all these years. I had appreciated the beauty of the blossoms, the greenery, the scents and the privacy of a secret garden next door but I hadn't thought of the culinary uses. Until this morning, that is. 

So I took to the garden (okay, I know its not my property but no one is using it) with a bag and my dog, Rico. We forged our own path collecting about ten different varieties of rose petals; some big, some small, and all fragrant. I carefully rinsed them, removed any visible creatures and placed them in a large pot with some sugar and water. The result was a sweet infusion of the goldmine that I've been sitting on and it's as good or better than any rose petal syrup I've ever had. 

Rose Petal Syrup

This syrup will make a fantastic co-star in strawberry jam as well as highlighting a champagne cocktail. Make sure your roses are unsprayed. 

Adapted from countless simple syrup recipes. 

2 cups water

2 evaporated cane juice

8 cups rose petals

1. In large stainless steel or copper pot add water and sugar. Heat on medium high heat to dissolve.

2. Add rose petals and simmer, stirring occasionally, for about 20-30 minutes. 

3. Remove from heat and let sit for about 30-60 more minutes or until desired flavor is reached. 

4. Strain syrup through a fine sieve. Discard petals.

5. Pour syrup into very clean or sterilized jars. Refrigerate for 3-6 months. You can also process by the water bath method according the the jar manufacturers instructions and keep in your pantry for up to a year. 

Yield: About 1 quart

Time: 60-90 minutes

super yum

Fresh

Here it is. The first post. I've been meaning to start this blog for exactly five months and twenty one days but didn't want to begin until I could commit. So here it is; my first blog post and my commitment to it.

I'm inspired by many things this week. The most compelling would be graduating with an undergraduate degree in Nutrition and Culinary Arts from Bastyr University at the age of 40. Yahoo! I did earn an education, yes, but the lessons and the friendships and the path I found along the way are far more valuable than the paper that proclaims me an educated woman. None the less, I will hang this paper on the wall above the computer at which I sit now.  I'm also inspired by my classmates who are already doing great work and will no doubt make this planet better for us all. I have the great fortune of knowing such exceptional people.

My inspiration this morning began when I started picking a handful of strawberries from my yard but soon realized that my hands could not hold what I could pick. This would be the first year that I could fill a bowl of ripe strawberries at one time. Not enough for a batch of jam but enough to get the recipe wheels turning, fill my belly and still have a few left over to share (or not). Strawberry jam is a classic but its not an easy thing. The fruit is so delicate and the flavor is easily botched by heat, too much sugar or both. I have a few ideas to preserve the integrity of this lovely fruit while adding a little innovation but this will have to wait until tomorrow as there are no farmers markets within a reasonable distance in Seattle today. Don't worry, I'll share the outcome. Until then, here's another idea for preserving the flavor.