This week we 'hit the road' with our Edible Flowers Program and Tea. With a definite chill in the air, the floral harvest begins to fade; but one last edible flowers event marked the end of summer. We traveled to the Philly area to present our combination program/tea to a local garden club. Can you believe they have had us back three times now!? The hostess provided coffee, tea and wine. We provided the entertainment and the 'luncheon'. The menu featured our traditional rose petal sandwiches, sliced chicken sandwiches with basil pesto, egg salad sandwiches with marigold petals, and impatiens atop a garlic cheese spread. A fresh green salad boasted basil and garlic chive blossoms. There was also homemade Fromage Blanc in lavendar syrup. Dessert included fresh pineapple and green grapes with rose geraniums, tartlets made with Queen Anne's Lace jelly and a zucchini cake glazed with orange blossom water.
You gals sure do keep busy! I'm sure your program and luncheon are great!
ReplyDeleteI loved seeing your beautiful presentaion of foods incorporating edible flowers. Everything looks wonderful.
ReplyDeletelove using flowers with food. I'm sure your program was great fun and the foods sounds yummy!
ReplyDeleteyou ladies should bottle your energy! it would be your best seller:) everything looks and sounds just lovely!! thank you for sharing. queen anne's lace jelly? now that sounds enticing!! big herbal and honey hugs to you:)
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ReplyDeleteThat program/tea sounds great. I can see why that garden club has invited you back three times. The food looks just wonderful.
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