The nasturtiums are in full bloom in my yard. I have an electric purple variety growing in a large pot in the sun. Nasturtiums are an easy plant to grow, if you follow their planting instructions. The seeds require a day of sprouting in water before they are planted deep enough in soil to give them complete darkness to germinate. I planted a packet of 10 seeds and only 5 sprouted. However, once they sprout, they are a hardy plant that isn't bothered by extreme sun or cold nights. The flowers also seem to constantly die (if I can't pick them fast enough) and become reborn every few days.
Did I mention nasturtiums are flowers you can eat? Maybe I should have mentioned that first. Their flavor is mild and subtle, but they add a beautiful shock of color to any dish.
Because they have such a bright purple color, I wanted to pair these flowers with something equally bright, a yellow turmeric. Cue turmeric pickled eggs.
I never was a fan of deviled eggs growing up, the bland, over-boiled eggs at family parties filled with chalky mayonnaise smothered yolks. However, hard-boiled eggs pickled in apple cider vinegar are bursting with tangy flavor. When you add turmeric to the mix, the tart flavor is only intensified. Plus the yellow color the turmeric brings to the eggs is stunning! Top these with purple nasturtiums and green herbs and you're left with a fresh edible bouquet of tangy brightness.
Turmeric Pickled Eggs
Adapted from Heidi Swanson's recipe on 101 Cookbooks.
Makes 6 eggs.
6 organic eggs
1 1/2 cups Bragg's apple cider vinegar (or other raw unfiltered apple cider vinegar)
1/2 cup water
2 Tbsp coconut sugar
1 tsp pink Himalayan salt
1 tbsp whole pink peppercorns
3 tsp ground turmeric
2 garlic cloves, minced
Cover the eggs with water in a saucepan. Bring the water to a gentle simmer, then cover and remove from heat. Allow to sit for 10-15 minutes, then rinse the eggs under cool water and shell.
Combine remaining ingredients in another saucepan over medium heat. Stir until the sugar dissolves, then remove from heat.
Place shelled eggs in a clean quart size mason jar. Pour mixture over the eggs. Tightly close the lid and place in the fridge for at least 12 hours. The eggs will keep in the liquid for up to 10 days, but you;ll probably finish them well before their expiration date.
Top with chopped fresh herbs (tarragon, lemon verbena, thyme, cilantro, basil) and nasturtiums.