Monday, August 3, 2009

A garden party

We had our annual Lammas fest this weekend, with a buffet of garden delights, including refrigerator pickles (a big hit), green beans sauteed with almond slivers, basil hummos, a green salad, fettucini with basil pesto and the following delightful cole slaw.

Borage is an old-fashioned plant, used as a companion for its ability to discourage pests and to add micronutrients to the soil, especially potassium. Easy to grow, its flowers can be used as a garnish and to flavor and decorate drinks. Borage makes a clear, delicate honey as well.

Cole Slaw with borage flowers

Medium cabbage, shredded
3 cups borage flowers
1/2 green pepper, sliced very thin
1/2 medium onion, sliced very thin

2 Tablespoons yogurt
2 Tablespoons real mayonnaise
2 Tablespoons white vinegar
1-2 Tablespoons sugar (to taste)
salt to taste
fresh or dried parsley

Whip the ingredients for the dressing with a wire whisk, add to the vegetables, using just half the borage flowers. Chill overnight. Just before serving, add the rest of the borage flowers. A different color scheme for a familiar dish.


  1. Hi! I came by via MrBrownThumb. Good gravy, someone who knows both what Mahlzeit and Lammas are! The cole slaw looks yummy. Mahlzeit is also a popular expression in Stuttgart (and I expect other parts of southern Germany). 1000 years ago when I was an intern at Daimler, around lunchtime if you passed anyone in the hall the greeting was "Mahlzeit" instead of hello. :)

  2. Hey, I didn't see this cole slaw on the table!

    Here, courtesy of the Isabella Stewart Gardner Museum's Gardner Café chef, Peter Crowley, is his recipe for the Medusa beverage that I served at your party:

    2 cups pear juice (I used R.W. Knudsen's 100% organic juice)
    1 thumb-sized piece of fresh ginger, cut into large chunks
    2 tbs honey (I used Hungarian home-made from acacia flowers)
    Sparkling wine (I chose inexpensive spumonte & brut "champagne.")

    Mix ingredients, let steep overnight, then strain. Pour pear mixture into champagne flute, filling the glass approximately 1/3 of the way, top with sparkling wine...and enjoy!

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  4. Is there a topic or ingredient index to this blog? The automatic sorting by date doesn't work for me. And is there a glossary of terms anywhere here? I'm suggesting that you add "hoofta":

  5. @Monica- I once knew a parakeet in Stuttgart that spoke with a Swabian accent. :)

    @free: It's all in the tags, just enter ingredients in the search and all the recipes using those as a main component will pop up.