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Blog + Recipes

Seasonally-inspired recipes from our farm to your table.  

Filtering by Category: Edible flowers

Green Smoothie Bowl with Pea Shoots & Edible Flowers

Mary Ackley


Makes 1 Smoothie Bowl

  • 1 Banana (sliced, frozen)
  • 1 cup baby spinach
  • 1/2 cup pea shoots, chopped (may substitute sunflower shoots)
  • 1/4 avocado
  • 1/4 c. nonfat greek yogurt
  • dash cinnamon
  • 1 tbsp lemon juice (or any citrus juice)
  • 1/2-3/4 c. water

Optional Toppings (get creative!):

  • Shredded, unsweetened coconut
  • Amaranth microgreens
  • Chia seeds
  • Sliced almonds
  • Edible viola petals (or any edible flowers - make sure these are organic and untreated)

Note: You can find edible flowers, shoots & microgreens in our ready-to-eat salads online at Washington's Green Grocer or From the Farmer)


Combine all smoothie ingredients into a high speed blender and blend until smooth and creamy. Pour into a bowl and add toppings as desired.

Feel free to experiment with this recipe! For example, try adding 1/2 scoop of your favorite protein powder and increasing the liquid for a higher protein smoothie; use milk or nut milk instead of water for a creamier smoothie; or substitute different types of greens for the spinach and pea shoots. 

Nutrition: Calories: 228, Total Fat: 6.87g, Total Carbohydrate: 37.4, Protein: 9.5g.

Modifications for better macros if you're counting them: Sub 3/4 banana, 30 g avocado, add 1/2 scoop whey protein, remove nuts and coconut toppings (sub a few blueberries &/or more microgreens). Nutrition: Calories: 247, Total Fat: 6.08g, Total Carbohydrates: 31.64g, Total Protein: 21.25g



Tempura Edible Flowers & Herbs

Mary Ackley



  • A few handfuls of edible flowers, washed or inspected and trimmed of any debris

  • 3 cups vegetable, peanut or olive oil

  • 1 cup flour

  • 1 tablespoon cornstarch

  • 1 1/2 cups of seltzer water (I used grapefruit La Criox here)

  • 2 tablespoons soy sauce

  • 1/4 cup water

  • 1/2 teaspoon honey

  • 1 tablespoon sweet rice wine

  • sea salt


First, prepare your flowers, and please, please make sure all of your flowers are edible. We used a variety of flowers and herbs including dianthus, calendula, mint flowers, oregano flowers, rose petals, gem marigolds, and sage leaves.

Heat oil in a small, deep pot to 375 degrees. You can also test oil temperature by placing a bamboo chopstick or a small flower or sage leaf into the oil. If bubbles start sizzling around the chopstick or test flower, the oil is ready.

While you’re waiting for the oil to heat, whisk together the flour, cornstarch, and seltzer water in a medium bowl. Prepare the dipping sauce by combining the soy sauce, water, sugar, and rice wine.

Coat the flowers lightly in your batter - I used a fork to gently tap off excess batter. You can fry about 5 flowers at a time depending on their size. When they get just golden, transfer to a plate lined with a paper towel.  Sprinkle the hot tempura with a bit of sea salt as you fry, and serve immediately.