A potful of Silk Road lilies has opened. The darker it gets, the stronger their scent grows.
And salads are luscious with farmers market produce (the peaches - quick-pickled, the crunchy sugar snap peas and cucumbers), and small treats from the garden: Nasturtium leaves, and the Monarda flowers, which are finding their way into many meals. They taste like a cross between savory and oregano. The voluptuous burrata is wonderful with the medley of sweet, peppery, soft, and crisp.
Much, much more about Monarda-slash-bergamot-slash-bee-balm in my story about this native North American herb for Gardenista. Plus recipes: for this salad, a drink, and for grilled feta (it might become your favorite thing to eat this summer).
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