Business vegetable garden in New St. Isaac’s

New St. Isaac’s has some “green” news to share this summer. We have already told you about the new landscape solutions in the business center courtyard; well now we would like to reveal the details of another, altogether more tasty, venture!
You will notice that a vegetable garden has appeared in the inner courtyard of the business center. Maybe you’d like to treat yourself to some crunchy spring onion at dinner, add some fresh mint or thyme to your drink, or brew your own Greek tea from some sage leaves. Or perhaps you’d prefer to throw together a salad from some of the many varieties of leaves grown. Well, whatever your culinary desire, you can now satisfy it right in the center of Saint Petersburg.

Planting beds with fresh herbs and vegetables appeared in the courtyard in June, and tenants are welcome to visit and take what they like to use in their dinners. Seven thematic collections are grown separately from one another; the “planting bed” board shows the names and contents of each collection. And each and every collection has its own history and value: “Fairy-tale MIX”, “Love potion”, “Party combo”, “Stay healthy”, “Mediterranean dreams”, “American vegetable garden” and “Myths of ancient Greece”.

Among the herb/plant varieties most popular with our tenants are onion, mint, thyme, salad, and rosemary. In fact, even the flowers from the pumpkin plants came in useful – one of the girls cooked them in batter!

Recipe: “Pumpkin flowers in batter”.

Ingredients: 12 flowers, 100g flour, 1 egg, olive oil (2 spoons for the batter and for the deep-fryer), salt, pepper.
Mix the flower together with the olive oil, egg yolks, salt and pepper in a bowl. Add sufficient water so as to produce consistent, not-overly-thick dough. Leave it to stand for an hour. After an hour beat the egg-whites and carefully mix it with the dough (batter). Dip the flowers in the batter, allow a little to drain off and then fry them in a deep frying pan (or in a saucepan or deep-fryer) with a large amount of hot oil. Remove the flowers with a holed spoon and lay them on a paper towel so that the excess oil can drain away. Season with salt and serve.