The farmer’s market at this time of year offers a stunning array of summer’s abundance. The sheer quantity and variety of fresh and ripe vegetables and fruits on display is a joy for anyone who loves to cook. But oh! The basil you planted a month ago has taken on a snowy head of flowers (producing so few leaves) and the nasturtiums have taken over the yard and need to be trimmed. Have no fear, for these and other edible flowers can turn any summer meal into something unique and visually stunning.
Keep reading this story at Edible Marin and Wine Country magazine, pages 45-46.
Published by Edible Marin and Wine Country magazine, Summer 2010
Includes two recipes:
Rose Gelato by Cici’s Gelateria
Daylily and Purslane Salad by Chef Justin Everett
