Papayas don’t grow in Big Sur, but we have plenty of wild nasturtiums. The flavor of the seeds and flowers has always reminded me of green papaya. It was not until recently that I discovered they both belong to the Brassicales order, a large group of plants known for producing glucosinolate (mustard oil). This might explain why they are reminiscent of one other.
This week I am slow braising sweetbreads with young coconut water, then crisping them with rice flour and serving them with toasted cashew butter and a thai style nasturtium leaf salad.
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