I am endlessly fascinated by the way raindrops embroider leaves and flowers in my garden, especially nasturtium leaves.
Flowers, young leaves and seedpods of garden nasturtium are edible and I have featured them in some recipes: my Rattlesnake bean salad uses nasturtium-infused vinegar and my roasted cauliflower uses the pickled seedpods.
Preview: a story I wrote about the nasturtium in our garden will appear in the upcoming issue of Remedy Quarterly.
This week, I have the honor of hosting Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook and now organized by Cinzia of Cindystar. Send your contribution at simosite AT mac DOT com, namely
- your name
- your blog's name
- the image(s) (max 500 px wide, either orientation, max 150 kb file size)
You have until Wednesday, July 9 at 9 am Pacific time to do so. If you are unfamiliar with the event or need a reminder of the rules, you will find the details in this post (and in Italian here). Feel free to use the logo below. If you have a photo, but no blog, send it to me and I will include it in the roundup, which will be published on Wednesday, July 9.
Since messages can get lost, please, contact me again if you don't get an answer to your email or a comment on your blog within a couple of days of emailing me.
This is my contribution to edition #137 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by me, Simona of briciole.
The photo was shot in color and then converted to black and white (Lightroom preset B&W Look 1).