Weekly photo challenge: Future tense

Found hiding behind the cutting board, this garlic clove’s growth spurt ensures its future will be in the kitchen garden and not in the paella.

Garlic clove does not wait for a future in the pot.
Garlic clove does not wait for a future in the pot.

And others look into the future and see …

 

 

 

And of course, this week’s challenge homepage:

Flower power

Street food in Chengdu. [more of my cousin’s vacation photography.]

Flowers don’t seem to show up much in American cooking, except as a table decoration. However, there’s a world of foods featuring flowers — hibiscus or chrysanthemum teas, fried zucchini blossoms, saffron in all sorts of savories and sweets, candied violets* in pastries and rose petals and flavorings in a range of dishes. An interesting link about edible flowers: http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm

*Though some may remember Choward’s violet mints and scented gum.

Alien produce

Plenty of things grow in winter in Arkansas, including these sunchoke tubers. Inflicted Given as a gift from a friend, these natives can run wild quickly. In summer, they produce cheery yellow flowers, a lovely contrast to the blue sky.

The tubers are edible, however, finding a good recipe for them has proven elusive. This same friend has boiled, baked, dehydrated, mashed and au gratin-ed them. (mind you, this friend can make acorns and chickweed taste great.)  Still, the tubers defy, um, conventional tastes. Maybe this should be an Iron Chef secret ingredient.

Sunchoke tubers
Sunchoke tubers awaiting a bath and a peeling.