Category Archives: EDIBLE FLOWERS
Flower salad with heirloom tomatoes and claytonia on spinach bed
Jobie Townhshend-Zellner made some beautiful salads with her Seabreeze ingredients this week:
When you sign up for deliveries in March, we’ll add 1 dozen farm fresh eggs to your first delivery!
Stuffed Nasturtiums
Ingredients
- Nasturtium flowers
- About ½ cup of cream cheese or tofu(soft), room temperature
- 1 clove of garlic, minced fine
- 1/2 T purplettes, green onions, or chives, minced
Directions
- Make sure flowers are clean and dry. Store in the refrigerator until ready to use.
- Mix cream cheese thoroughly with garlic & onions.
- Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower.
- Pull petals upwards to cover the cheese as much as possible.
- Press lightly into cheese to stick.
- Serve on nasturtium leaves. May chill before serving.
Nasturtium Tea Sandwiches
Ingredients
- 6 to 8 slices of your favorite bread
- 6 to 8 oz light cream cheese (or soft tofu), softened
- 2 T sour cream
- 12 nasturtium blossoms, coarsely chopped
- a few nasturtium blossoms & leaves to garnish plate
Directions
- Make sure flowers are clean and dry. Store in the refrigerator until ready to use.
- Mix cream cheese thoroughly with garlic & onions.
- Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower.
- Pull petals upwards to cover the cheese as much as possible.
- Press lightly into cheese to stick.
- Serve on nasturtium leaves. May chill before serving.