Almost Too Pretty to Eat

It was opening day here in Atlanta, GA for the Grant Park Farmer's Market, an outdoor market that promotes local organic farmers and other businesses; I made it my business to be there, rain or shine. There are several wonderful local farmers there, and one of my favorites is Freewheel Farm. They always have the most beautiful greens and other edibles, and I'm always eager to grab some fresh goodies.

Today the mixed greens and edible flowers caught my eye. They lay there, delicate as ever and I decided I had to have them. They were bright in color, tender, and extremely fresh, and almost too pretty to eat, but I was all in.


Fresh picked veggies are the best way to go. Choosing organic veggies are even better. Once I purchase my fresh veggies, I bring them home and store them in a ziplock bag where they keep for up to two weeks. Now, about the lovely produce I scored today; baby greens, edible flowers, radishes, mixed greens, green garlic, and fresh herbs. I decided to make a wonderful salad with a few of the items, and create a citrus dressing with some fruit that was close to its peak ripeness.

edible flowers.jpg

I used the baby greens as a base for my mix, and added the flowers for a hint of delicate flavor, and sliced up some radishes to give that hint of pepper to expand the flavor profile. This salad has now moved to the top of my list of favorites, so I decided to share this recipe with you. I hope you enjoy as I did, and I really hope you have a local farmer's market in your area that provides such lush goodies.

Edible Flower Salad.jpg

Spring Mix Salad with Citrus Vinaigrette


For Salad

Mixed baby greens

sliced radishes

edible flowers

For Dressing

juice from one white grapefruit (appr. 1 cup)

juice from one small lemon (appr 1/4 cup)

juice from one small lime (appr 3 tbsp)

1/2 cup canola oil

2 tbsp agave

1/2 tsp granulated onion

1/2 tsp oregano

1/2 tsp cracked black pepper

1/4 tsp granulated garlic

Place all citrus juices in a food processor and pulse three times, turn processor on and slowly add oil. add in remaining ingredients and process for an additional 30 seconds. Pour over salad just before eating. Store the remainder in an airtight container and refrigerate. Dressing keeps for about 4 weeks.

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