"EdibleFlowers" news and stories

Photo: Pink Sherbet Photography, Flickr

• Edible flowers proffer a delicious, colorful boost to summer cocktails.
• The Minimalist makes a corn and tomato salad.
• The joy of a BLP, with plums subbed for blight-stricken tomatoes.
  
• Alluring Italian white wines are giving their red counterparts a run for their money.
• The Temporary Vegetarian goes fungal with Mushrooms in Lettuce Wraps.
• Brooklyn's Creative Cooks Culinary Center teaches tykes the art of culinary creations.
• Hudson Valley farmers' markets offer foodie thrills and a distinct sense of community.
• I scream, you scream, parents scream about ice cream.
• How to go retro with a 1951 recipe for Brandied Peaches.

With Mother's Day on for tomorrow, flowers will be popping up all over the place, but 99% of them will be cut fresh flowers to be placed in vases on a table to look at. Don't forget, though, that many flowers are just as good to eat.

Beyond Blossoms has a blog dedicated to flowers, and a recent post covers edible flowers. While the nasturtium certainly gets its fair share of the spotlight as an edible flower in salads, Beyond Blossoms also goes into some of the lesser known varieties like marigolds, lavender, thyme and other herb flowers. The post has some useful information about how to prep and use flowers. The recipes in this specific post are for Nasturtium and Avocado Tagliatelle, and Carrot Cake with Thyme Flowers, taken from Sue Lawrence of Scotsman.com.