Saffron

A Truffle Tree. I just had to have one. Despite all my hints and "this is what I want for Christmas", BigJ still didn't have a clue. I had seen these little babies at my local garden centre and immediately fallen in love. Just one catch , they're not cheap. "Of course I need it, I'm a chef." I rationalized. I paid quickly and left before I could change my mind.

So this is my Truffle Tree. I chose a Holly Oak so I can topiary it and keep it clipped and tidy.

It may be small, but the tree company guarantees that within 3 years I will have a crop of truffles. Oh! The anticipation! I planted my little baby in a half wine barrel, facing north, protected from frost, (and dog, as evidenced by the wire grid) and stood back in awe.

I am now a Trifolau. Awesome!

Actually, it looks kind of small. And lost. And lonesome. O.K, what would be worthy of my cheffy garden? Inspiration struck.... Saffron! The most expensive spice in the world, to go with the most expensive fungus in the world. Back to the garden centre.

Twenty little crocus bulbs later and I was in business. The nice man at the centre was not encouraging, saying he had tried planting some with no success. Well, for $2 a pop they were going in the ground. With no research whatsoever, I bunged the little babies in the dirt. Every here and there you could see a bit of the woody looking bulb, but they were tucked in nice and cosy.

Within 3 days there were sprouts! Unseasonably warm weather and lots of love had worked their magic. In 2 more weeks there were buds! I held my breath and prayed for no frost! Yes!! Flowers!!!

Pretty little purple flowers, with stamens of pure, pure, gold. I plucked carefully, removing the three pronged preciousness with tweezers. The smell was fantastic! A honey scented, dried hay sort of thing- but so much better. Mmmm... honey scented hay.......

Awesome.

8 flowers bloomed this year. All the buds produced greenery and some even seem to have multiplied already as there are so many green spears everywhere. Maybe next year I'll have a complete harvest.

And maybe, just maybe, a truffle. But for today, I'm happy.

Now the eternal question, What to cook today?

So readers, what would you like to make with some saffron?