Edible Flowers at Ecco

fresh violets

I love this idea of a communal table with dishes celebrating what is blooming. Violets dot my yard and I look forward to candying them for topping cupcakes. Chef Craig Richards of Ecco is going to color a wood-fired pizza with his this Sunday. I can't wait to see the local lettuce and flower salad!



From Fifth Group:
April showers bring edible flowers to the communal table at Ecco's next Sunday Share dinner on April 1 at 6:30pm. Executive Chef Craig Richards will explore the many ways in which flowers can not only add delicious flavor, but amazing color, to many dishes. For example, lovely wild violets  are set to make their debut on a whole wheat wood-fire pizza with mozzarella and chive flower pesto. Other menu items include local lettuce and flower salad with orange blossom honey vinaigrette; roasted lamb sirloin with rosehip jam; leek, basil and pesto soup with anise hyssop; paprika-roasted game hens with fennel and rosemary; and a lovely lemon verbena ice cream.
                                                
Sunday Share Celebrates Edible Flowers
Ecco | Sunday, April 1 at 6:30pm | $35 per person (excludes alchohol and gratuity)
Click here for reservations

(spoons can be found on Etsy here)

Garden is planted. Farm to table is more than just talk now it's what's for dinner! We'll see how this goes. In the garden: many varieties of tomatoes, red peppers, jalapeno peppers, habanero peppers (why? really I find them too hot), red beets, shorty carrots, cucumbers, leeks, rosemary, thyme (parsley and sage needed here), lavender, chamomile, basil, cilantro (or coriander, call it what you wish). Nearby we have two types of raspberries, blackberries and blueberries. Couldn't find a bacon bush. Anyone have one?