Thursday, July 2, 2015

Delicious Daylilies

Delicious Daylilies





As we continue to homestead, we are becoming more adventurous. Part of that spirit is understanding the food sources around you. The more time you spend gardening and farming, it becomes clear that the food can be abundant if you know what to look for. One of the many blessings in Appalachia is the wild daylily. Around the middle of June, you will find these bright and vibrant wild daylilies painting the landscape all throughout this region. We have hundreds of them of our property! Not only are they striking and exotic in their bright orange appearance, but they also make a scrumptious appetizer or side item to any main course. You read that right. You can EAT daylilies. You can actually eat the buds and blossoms! There are many different ways to enjoys these treats but, I am always looking for the simplest way to try something because I want experience the actual flavor of the main item itself. It was so exciting and delicious to pick and cook them. The whole family was involved and loved every second!


Here is what we did:

After selecting what daylilies we wanted, we simply brought them in and gently washed them several times and removed the stems. We dried them with a paper towel.




Once the blooms were prepped, I mixed these items in a bowl:

- 2 heaping Tablespoons Ricotta cheese

- Sprinkle of fresh Parmesan cheese (about 1 Tablespoon)
- Dash of sea salt
- Dash of black pepper



I then took a teaspoon and gently placed the cheese mix into each bloom, twisting the ends together to simply enclose it. It wasn't perfect seals, but I didn't mind. We were on new ground here...






I then placed a tablespoon (or so) of my homemade butter into a large cast iron skillet and drizzled olive oil. Next, I carefully placed each stuffed bloom.



I cooked each side for about 30-60 seconds on a medium heat or until I noticed tenderness in the petals. A little bit of cheese seeped into the pan. It's ok. Trust me. It smelled divine!



And... that's IT! 

If you are serving these as a side item, I recommend prepping them in advance because they cook very fast. I think these would be fantastic served with a type of meat, asparagus, and perhaps even with a type of marinara sauce of top. The possibilites are endless. My children loved them and now we have a whole new appreciation for those gorgeous blooms that grace the landscape of our homestead!



xoxo
Patara

1 comment:

  1. We were told by a young 91year old that if you pick the pods, cook with butter, they would taste like green beans. Will try that next year we just picked an ate then as we walked. The flowers were wonderful in a green salad, and I dried some for tea this winter. I will give your recipe a try next spring. Just found your site and loving it. From the Ozarks to the Appalachias

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