Once again it's Three Things Thursday, where I highlight three things that ran on the site in the last week that inspired, intrigued or impressed me. Here's this week's picks:
Before you go "ew," know this: Pickling okra suppresses the slimy mucilage that okra is so rightly infamous for. The result is a crisp pickle with a slightly silky texture from the pod's signature component. Make mine extra spicy, please.
More than a background flower in the garden, nasturtium's flowers add peppery flavor to jelly, pickles and vodka; the leaves can be made into pesto; and the wee buds can be pickled for a DIY form of capers.