Welcome to our feast of edible flowers. Imagine sitting at a freshly dressed tablescape and tucking in to plates of fresh produce garnered from a living pantry. This post is a convergence of produce and seasonal flowers harvested from our floral potager. We’ve made Cornflower shortcake, Fireweed Prairie Scones, snappy Daiquiris with Snap Dragons, Sweet Williams and blueberries, spicy dark Tulips stuffed with pea and herb puree, Crème glacée Citrus & Tagetes patula with Fennel pollen & pink rock salt, Poached pears and Chamomile, Thymus flower cupcakes with wild strawberries and chilli dust, sweet battered courgette flowers. There’s all sorts of creations using Nasturtium leaves and Viola, Jasmine, Erigeron and perennial Phlox flowers. So please take a seat at our table and enjoy this considered curation of unabashed beauty and totally attainable eye candy. Bon appétit.
Flower to fork
All ingredients & imagery here by HC©