Garden baking

(Nasturtium scones with nasturtium butter)

Chickens, a plot of green, maybe a goat.

Like many friends of mine, I’ve grown wistful for a more home-grown life. Those who know me too well however will probably scoff at my pipe dream. This junior urban warrior did not grow up with grass stains on her knees after all. Plus I scream at the sight of tiny caterpillars, which really does nothing for my gardening cred.

But the current Spring weather has been delivering bucket loads of sunshine and our balcony garden is, for a change, blooming. Never mind that the strawberries are miniscule and mouth puckeringly sour or that the blueberries are ripening at snail’s pace. Against many odds, our withered lemon verbena has sprung back to life and every day, a row of baby fennel gathers girth slowly but surely. Lots of lovely salad greens have become regular additions to our dinner plates. The nasturtium in particular has been very useful. A gift many years ago from a friend, it has now blossomed and withered then risen again from its potted crypt countless times. The gift that keeps on giving.

With some nasturtium trimmings, I made scones for dinner last night, since I was home alone and there wasn’t anyone around to tut disapprovingly at my meal choice. A generous handful of the leaves were snipped and worked into the dough along with buttermilk and a pinch of salt, before portioning and baking. The scones were still good the next day, so I had them for breakfast, cold and smeared with nasturtium butter.

Maybe we are inching towards a greener life after all. I’m already dreaming up names for the chickens.

Cluck Norris, Miss Omelette and perhaps McNugget.


  1. kathryn elliott said,

    November 13, 2012 @ 11:22 am

    Love this idea. We have so many nasturtiums at clinic. I’ve been loving adding them to salads and also just admiring their prettiness. However never thought to include in some baking.

    About six months ago we got chickens . . . three of them now amble around our garden, keeping the lawn at bay, terrorising the cat and cheekily trying to grab bits of our lunch whenever we eat outside. I absolutely LOVE them.

  2. Y said,

    November 13, 2012 @ 11:31 am

    kathryn elliott : Obviously you can chuck whatever herb or greenery into a scone mix but we’ve got plenty of nasturtiums growing at the moment too, so I’m enjoying them while they’re around. 🙂

  3. Rosa said,

    November 13, 2012 @ 5:25 pm

    I wish I had a garden… Those scones look gorgeous!



  4. leaf (the indolent cook) said,

    November 13, 2012 @ 7:24 pm

    I very much approve of this meal choice. I’m not familiar with nasturtium but hopefully that will change in the near future.

  5. Farrah said,

    November 15, 2012 @ 3:29 am

    Love love love your site! You are terribly creative in the kitchen. I am envious. I intend on trying everything;) Thanks for the great ideas!!

  6. e / dig in hobart said,

    November 16, 2012 @ 10:21 am

    my parents have chickens and i too dream of owning my own one day (
    a friend has chickens and one is called princess leia / layer…

  7. Scott at RealEpicurean said,

    November 29, 2012 @ 11:10 pm

    I love foraging and have read about eating nasturtium but never done it. Thanks for this!

  8. shaz said,

    December 1, 2012 @ 4:44 pm

    Love the chicken names! I once knew some people who had chooks named Steggles and Ingham 🙂 Love the sound of these scones too. Enjoy spring (how I miss it!).

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