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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.
Herb flowers: Chive flowers, basil flowers, thyme flowers, oregano flowers, etc.
Goat Cheese with Arugula and Nasturtium Salad

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



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.

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