For the Farm-to-table dinner, Annie Sloan and I are envisioning a very cohesive Evergreen centric feel. Each dish an edible representation of a quintessential Evergreen experience. As the sun returned after its long winter hibernating,  we began to think of how to infuse the dinner with qualities unique to the college.  Annie’s inspiration to create a “Spring Quarter” dish was exactly the motivation that was needed to start planning fun menu items that would help to build upon the look and feel of the evening. As spring bursts into full bloom, we are reminded of the ephemeral nature of the season. In an attempt to capture this fleeting springtime sensation in Olympia we preserved the budding cherry blossoms to use as a component in our “Spring Quarter” dish. This was our process:

Luckily I live right in front of a beautiful cherry tree that was in full blossom.

We harvested about 3 cups worth.

After meticulously separating the apical buds and leaves from the lateral branches into a glass bowl gently rinse the flowers with cold water and pat dry.

After this, it’s time to cure the blossoms. Generously coat the blossoms in salt, we used about 11 tablespoons.

Next place a plate over your blossoms with a jar filled with water to weigh down your blossoms. You will need to leave them in a room temperature room for two days to cure properly.