Thursday May 2, Newberg OR
Thursday morning when we came down to breakfast, the table was set with a different collection of herbs. Today it was blooming rosemary and blooming sage from the flowerbeds outside.
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| Breakfast Herbs |
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| Grilled Pineapple |
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| Rhubarb Muffins |
I mentioned in yesterday's breakfast post that Kristin set the table with several of her homemade jams and jellies and today was no exception. When she was going through the list of jellies to accompany her rhubarb muffins made with rhubarb from her back yard, she saw me double take when she said Queen Anne's Lace flower jelly. Say what?
Queen Anne's Lace is a common weed; in fact, there's a 5-acre field of it behind our house. Who knew you could make jelly from the flowers? It's a wild carrot and the leaves and blooms have a distinctly herbaceous carrot top-like scent. I expected the jelly to be grey-green and herbal, yet I was looking at a light peach-colored jelly with a slight quince flavor profile. It was neat to experience this transformation from green and white herb to blushing pink jelly, but I didn't find it sufficiently flavorful for me to want to run out and make a batch. A novelty, yes; a staple, no.
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| Delicious Eggs Baked with Asparagus; Potatoes |
After this delightful breakfast, we headed south towards Salem to visit the Eola-Amity Hills AVA, but that's a tale for another post.
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