Eat This Now: Nasturtiums

Nasturtiums. Look for 'em next time you're at the farmer's market.

Quiz your Great Aunt Bea to see if she sprays hers for pesticides and, if not, plot a midnight raid on her flowerbeds.

Prime your window-box or fire escape flowerpot now... there's still time for a late-summer harvest.

Nasturtiums are wholly edible — flowers, stems, leaves, flowerbuds and seeds — and they add a peppery kick to salads, sandwiches, cream cheese and compound butters.

Infuse some in your favorite white wine vinegar to lend your winter days a touch of color and cheer.

Praise their beauty. Appreciate their vigor. Devour them whole in front of an astounded six-year-old and grin devilishly.