Edible Garden
Find a basket that could look like a small window box
Insert floral foam in bottom tightly
Cut a flat of wheat grass (available at some health food stores, just call around) to fit basket and line basket with it (sometimes I use Kale cut in half and placed in a round basket, secure with two strips of floral tape criss crossed)
Mist with water and store in refrigerator until ready
Here is where you get creative!
Soak long wooden skewers in warm water for 15 minutes before inserting fruits/veggies on them to prevent splintering
Place veggies or fruit on long wooden skewers. Skewers can be cut to various lengths, as needed. You can layer the fruits and veggies on the skewers, about 2 or 3 are fine.
In the spring I use various edible flowers and dust them with sugar as directed below; or you can use fruit.
Raw veggies/fruit in a theme of colors or styles... you can use broccoli, cauliflower, snap peas, apples, pears, strawberries, grapes, celery, peppers of different colors, carrots, olives, fennel (anise), Belgian endives, zucchini, cherry tomatoes, scallions, etc, and even use cubes of cheese!
Poke veggie'd skewers into the wheatgrass basket in a decorate style and store in fridge, covered with a moist paper towel.
Serve with veggie dip of your choice!
Sugared flowers:
They're a little time-consuming. Be certain to use only nontoxic and organic (pesticide-free) flowers, such as bachelor's button, nasturtium, calendula, chamomile, violet, snapdragon, and Johnny-jump-ups.
Edible flowers
Superfine sugar
Egg whites, at room temperature
Water
Brush petals with an egg white that is slightly beaten with a couple of drops of water.
Hold the petal with a tweezer, and sprinkle with superfine sugar. Tap the tweezer to remove excess sugar.
Remove to a rack to dry completely. Store in an airtight container.
Sugared flowers can be made in advance and stored up to one month
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