Nothing says spring like bright, beautiful flowers topping a plated dish. With Easter and Mother’s Day on the horizon, there’s no better time to incorporate edible flowers into a special menu to surprise and delight eyes and palates alike.
Moira Kuhn owns Marin Roots Farm with her husband Jesse in Marin County, California with a single vision in mind: working with restaurants and farmers’ market customers who are seeking that “crazy, kooky, hard-to-find thing,” Moira says. Edible flowers are among their specialties.
“What I always tell people is: yes, it’s an edible flower, but do you want to eat that flower? Does it actually taste good? We try and pick varieties not only for the look of them, but for the taste.”
We asked Moira to share her top tips for working with edible flowers, from selecting to plating — here’s her advice. [Read more…]