The Grapevine (July 26)

07/26/2014 12:00 AM

07/26/2014 6:20 AM

Make candied flowers

Here’s a recipe for making candied flowers. Use clean, dry, organic violets, pansies, rose petals (even small whole roses), lavender blossoms, mint leaves or other edible flowers and leaves.

1. Use a fork to stir 1 teaspoon water and 1/2 teaspoon vanilla extract into 1 pasteurized egg white. Mix, as opposed to froth, the egg.

2. Use a pastry brush to paint a flower with egg white mixture on both sides.

3. Drop the flower into a bowl of superfine sugar. Toss to coat.

4. Set the flower on a wire rack. Repeat with remaining flowers. Let dry 24 to 48 hours. Use to decorate a fanciful midsummer cake, cupcake, ice cream dish, cheese plate or anything else.

— Chicago Tribune

Wrangle those chives

Chive foliage and flowers are on the wane and make the herb garden look untidy. Harvest stems liberally for use in the kitchen. Splayed clumps can be gathered with a circle of string. Remove the faded blooms with hedge shears. As clumps get shabbier, they can be cut to the ground by midsummer with no effect on regrowth next spring.

Craftapalooza this weekend

The Craftapalooza and Fabulous Vintage Market will be from 10 a.m. to 4 p.m. Saturday at Century II. Admission is $3; children under 12 free. The shopping day will feature handmade items, antique decor, bling and glam boutiques, and vintage goods. Montage Festivals puts on the event.

In bloom at Botanica

Hardy water lilies, including this Nymphaea “Yellow Watermelon,” in the pond near the Jayne Milburn Aquatic Collection.

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