Rose Moradian on Organic Edible Flowers
When I began planting the Vegetable Garden I thought of Flowers, too. Not just edible flowers, but pleasurable flowers that accompany a fine meal on the table. Plus, I knew that beneficial insects love to cruise around flowers collecting the pollen. Insects see colors differently from us. What we see as vivid color is absolutely psychedelic to insects.
The flowers I chose to bring into the scheme of the Veggie Garden are old fashioned and colorful, all by seed. You will recognize some of these flowers as vegetables, but its all in how you use them. There are no rules where beauty is concerned. Zinnias, Sweet Peas,Sunflowers, Mexican Sunflowers, Artichoke blooms, Nasturtiums, Rudbeckia, Agastache, Salvia Ulglinosa and herbs like Basil and Mint for filler and scent.
As you can see, Artichokes when in bloom are a vivid violet blue, a perfect off set color for the yellow of Mexican Sunflowers. Zinnias are a charming flower, full of themselves with layers of petals thick, a full center with tiny little nectar pads that Swallowtail butterflies devour! Zinnias grow in a far range of colors, always bright and full with long stems. The Sweet Peas are growing very well in terroir of Lafond. What a magnificent fragrance Sweet Peas!
I decided to be patriotic and grow red, white and blue, as well as special “Spencer” types. Its a bit like England on Santa Rosa Road, with just enough chill to keep the blooms coming. When Wendys Sweet Peas began to go to seed from the heat here in SB, at Lafond they began to bloom. Next year I plan on growing an entire 150′ row of Sweet Peas! Nasturtiums, Mint and Basil are all edible and all pleasant flowers for bouquets and for the plate.
If you need a fragrant flower in your colorful but not fragrant bouquet, use Mint or Agastache. Both are unremarkable flowers but heavenly smelling! Look for my bouquets at the Lafond Bistro and the Deli. As long as I have blooms, I’ll make simple arrangements for both locations. We are selling Nasturtiums at the Deli for salads and garnish, $4 for 15 organic blooms. A beautiful and healthy addition to your dining experience!
Racking is the process in which a wine maker removes the settled solids from the clean juice or wine. The idea behind racking is to clean up the wine by removing settled particulates from the bulk of the wine.
With our Sauvignon Blanc, racking is done after cold settling. This is much like chilling orange juice is your fridge until the pulp settles to the bottom and then pouring off the top liquid. The result is a visually and chemically cleaner product.
Finally, summer is coming to an end and cooler weather is upon us, which means that it is time for another 
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