Tag Archives: photo

Edible Flower Chef Box (Mix)

Here is a look at preparing Chef boxes of mixed Edible Flowers:


Nasturtium flowers, blossoming pineapple sage & thai basil, flowering thyme, rose geranium, shingiku flowers,  blossoming stems of kaffir lime, rose buds, chive blossoms…just what was perfect to pick at that moment.

The mixed edible flower boxes are filled with the most choice selections of the day.  If you would like a particular mix or focus, just give us a call: 877-ARUGULA, ext 1.

*UPDATE: check out this recent article by C-ville Weekly on Edible Flowers!   Click on image below to open article…

Roses in the Flower House

Roses in the Flower House


Rosey Outlook Coffee Cake



“Rosey Outlook” Coffee Cake Recipe:    9×9” pan              oven: 350F          bake: 30 min/toothpick test

1 1/3 cups flour
2/3  cup sugar (brown sugar, honey, etc, to taste)
2 teaspoons baking powder
2/3 cup milk*
1/4 cup butter, soft*
2 eggs*
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup shredded rose petals, rose geranium blossoms & leaves, pineapple sage blossoms, and slivers of lemon verbena
Save a pinch of shredded leaves, flowers, and 5-12 small geranium leaves for lining pan and pressing into top of batter.
Separate leaves, etc and process/scissor cut to add to dry matter and top the cake with…grease baking pan; (glass is my top choice), press into pan some petals, leaves and ribbons of your floral materials…in medium bowl, combine flour, sugar, cinnamon and baking powder.  Add flower/leaves and use hand mixer on low speed to combine with flour, etc.  ( If using a wet sweetener like honey, add to wet section of recipe.) In another bowl, combine milk, butter, egg, vanilla, *making sure to use at room temperature as butter will “coagulate” with cold milk, etc.  Beat wet mixture on medium until well blended. Pour wet mix into dry mix and beat with mixer on medium for 1 minute or until well blended.  Pour mixed batter in greased pan, on top of your selected leaves and flowers.  Finish batter with remaining leaves and flowers, using a toothpick if necessary to pin down the garnishing touches to the batter (if left standing or curled above, will get crispy and loose more color).
Bake for 30 minutes or until a toothpick inserted near center comes out clean.
Invert out of pan after cooling 10-15 minutes; bottom of pan will still be warm..
Cool completely before cutting; can be served as finger tea cakes, cut into squares and fitted on to rose geranium leaves as doilies.  Scattered rose petals add a nice touch and help signal floral nature of cake.

Pesto Recipe Ideas…

So many types of pesto, so little time…

  • sandwich spread (try with grilled cheese and tomatoes)

    Pesto Crustini on Nasturtiums

    Pesto Crustini on Nasturtiums

  • add to sauces and soups
  • blend with yogurt for salad dressing
  • stuff salmon or other fish
  • add dollop to rice for infusion
  • top crustinis or crackers for party snacks
  • spread on pizza base, or blend with tomato sauce
  • garnish a steak salad
  • create your own dip with sour cream or cream cheese

Recipe: Chicken Salad Sandwich

    2 cups of chicken
    3 tbs of cream cheese
    2 tbs of sour cream and 1 1/2 tbs of pesto
    blend by hand until creamy
    add favorite sandwich garnishes…such as micro celery greens and tomatoes

For a “Spring Chicken Salad Sandwich” consider a few of our favorite garnishes of micro mustard, violets, rose petals, wild crafted garlic mustard, shiso and other greens.

Pesto, essentially “paste”, is also made from our raspberry crops and is used as a different sort of pesto.  Makes great thumbprint cookies, spreads, cake layers, hot tea, etc.

Joshua Wilton explores the raspberry...yum!

(Be sure to check out what Joshua Wilton does with raspberries…this is one of my favorites.)