Fall is the perfect season for making a few changes and introducing new ideas to your entertaining. This fall, Campbell’s Flowers suggests including edible flowers in your dinner party menu to compliment your gorgeous fall centerpiece. Your guests will be delighted and you’ll be the creative genius who brought something new to the table.
Decorate your fall table with our Heart of Fall Bouquet. This hand-glazed stoneware pot with rustic maple leaf detail contains every color known to autumn. Peach roses, orange carnations and yellow mums burst into life for an elegant celebration of fall. Pair with fresh edible flowers in your meal for a delicious garden medley.
Begin your meal with this Violet Salad, garnished with real violets for a surprisingly refreshing flavor.
- 8 cups of mild baby greens, washed and drained
- 1 cup washed and drained violet leaves
- 1 tablespoon fresh parsley, washed, drained and chopped
- 1 tablespoon fresh lemon balm, washed, drained and chopped
- 1 tablespoon fresh tarragon, washed, drained and chopped
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons violet vinegar
- 1 cup washed violet flowers
Combine first six ingredients in a large salad bowl. In a small bowl whisk together violet vinegar, salt and pepper. Gradually whisk in olive oil. Drizzle over salad greens and toss. Arrange violet flowers on top. Serve immediately. Serves 4-6.
Dinner never looked so pretty as when it’s decorated with flowers that can also be eaten! Let the floral artisans at Campbell’s Flowers know much everyone loved your edible flowers or share one of your favorite edible flower recipes with us!