Edible Flowers
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The farm grows specific flowers for eating. Grab a handful and add them to your meal for some added fun and flavor! Just make sure to stick to the flowers labeled EDIBLE!

Calendula petals: Usually orange or yellow, with a daisylike appearance; mildly tangy.
Nasturtium petals and leaves: The tastiest flower. Peppery and mustardy, with a touch of honey. Ranges from yellow to reddish orange, with variegations too.
Johnny Jump Ups: Flavor/texture: Faint lettuce-like taste; velvety texture.
Marigolds: 
Herb flowers: Chive flowers, basil flowers, thyme flowers, oregano flowers, etc.


Goat Cheese with Arugula and Nasturtium Salad
from MarthaStewart.com

2 large logs (11 ounces each) fresh goat cheese, room temperature
1 cup packed arugula, coarsely chopped
Freshly ground pepper
1 1/2 cups loosely packed nasturtium blossoms (petals only), and leaves (optional), coarsely chopped
Crackers or thinly sliced baguette rounds, for serving

Directions:
1) Stir 1 goat cheese log until smooth. Mix in arugula, and season with pepper.
2) Stir remaining goat cheese log until smooth. Mix in nasturtium blossoms, and leaves if desired, and season with pepper. Form each mixture into 2 or 3 disks (each about 1/2 inch thick). 
3) Place disks on a parchment-lined tray, cover, and refrigerate until chilled, about 30 minutes. Serve with crackers or baguette rounds.


Edible Flower Ice Cubes
from pitchforkdiaries.com

Directions:
1) Wash your flowers gently and carefully, making sure to get rid of any unsuspecting bugs so you don’t accidentally go all fossilized wooly-mammoth on your guests. Tiny, perfect flowers can be frozen whole, but large, somewhat less perfect blossoms, can be torn for an equally pretty effect.
2) In an ice cube tray, pour the slightest amount of water to just cover the bottom (which will be the top) surface. Place your flowers in, facing the bottom (so ultimately right-side-up) touching the thin layer of water as much as possible. Remember: The larger the ice cubes, the longer it will take them to melt…
3) Place trays in the freezer, until the first layer is solid. Remove from freezer, and top with a bit more water and another layer of flowers, if desired, or fill completely.
4) Return ice cube trays to the freezer until frozen and ready to use. 

 
Ideas for Use:
*Clear drinks work best. This is even a great way to doll-up a simple glass of seltzer.
*Use flowers from mint, lemon verbena, chamomile, lemon balm, lavender, and even thyme for lemonade.
*Try mint, leaves and flowers, in ice cubes for mojitos
*Try thai basil blossoms in ice cubes for thai basil mojitos.


Salad with Edible Flowers
from thesimplevegan.com

Lettuce
greens of your choice
handful of flowers, pulled of their stems (or petals pulled off if the flower is large)
sweet orange, peeled and chopped (or your favorite local fruit in season)
orange zest

Dressing:
2 tablespoon balsamic vinegar
2 tablespoon extra virgin olive oil
1 tablespoons maple syrup
1 teaspoon dijon mustard
juice of 1/2 orange
cracked pepper to taste

Directions:
1) Start with the dressing by combining all ingredients, except the oil, in a small bowl or jar, mix well and then add in the olive oil. Mix again and let set.
2) For the salad ingredients, use as much as you like of each ingredient. Mix your greens, place on serving dish and top with orange pieces, orange zest and flowers. Drizzle with dressing just before serving.


Mint Marigold
Nasturtium
Johnny Jump Up
Calendula
Gem Marigold