The elderflower cordial was a wonderful way of preserving some of my elderflower bounty, but what I really wanted to make were fritters. Yes, fritters. These dainty little blossoms can be deep fried into a delicious sweet treat that is as beautiful as it is delicious.

Elderflowers are difficult to come by in Chicago. So when Seedling Farms announced some were available, I jumped at the opportunity to try the ever increasing pile of elderflower recipes I have been collecting. A week or two later, lucky me had a giant box of beautifully perfumed elderflower heads in my hot little hands.

In the states, we’re probably most familiar with elderflower in the form the ubiquitous St. Germain liqueur that has managed to make its way onto every cocktail menu. Europe is better at appreciating these delicate white flowers that are most often used to perfume a sweet cordial. The elder tree is actually a pretty remarkable plant that produces both these flower and elderberries, which are also used in culinary applications. Perhaps most interestingly, the tree has long been associated with witches, and the wood of the tree is particularly well suited to making magic wands. Cool.

What is not to love? And why isn’t there an elder tree on every corner?

It was so hot here last week.

Chicago experienced the hottest weather we have had in years. 97 degrees. It was kind of miserable. Streets were buckling, people were smelly and public transportation was a bit of a nightmare. I understand the environmental concerns regarding air conditioning, and I feel guilty every time I turn it on, but on days like those I am so grateful for the cool air filling our apartment—and for paletas.

Time for something savory.

This recipe comes from a really beautiful book, Cooking in the Moment: A Year of Seasonal Recipes by Andrea Reusing. Just when I thought I had enough of seasonal cookbooks, Reusing created something fresh. The book manages to keep one foot in the professional kitchen (she is the James Beard Award-winning chef behind Chapel Hill’s Lantern) and one foot in the home kitchen. The resulting recipes are home cooking inspired by professional experience and a real love of ingredients. It is a charming read and one of those cookbooks that I actually sit down and read from front to back. I have about ten recipes bookmarked to try.

I’m not sure how rhubarb and strawberry became such a famous couple. For me, rhubarb and raspberry are the superior pairing.

I know, I know- rhubarb and strawberries are the first “fruits” of spring and it makes sense that they hang out together. And yes, they are delicious. But raspberry adds a deep jamminess that really elevates the tart rhubarb and makes a perfect duo. I say this, in part, because of this insanely good raspberry and rhubarb crostata that helped make our memorial day weekend memorable.