We are Jo (an organic gardener and teacher) and Erin (a cook, recipe developer and food stylist) and together we run The Edible Flower, a seven-acre organic small holding in Co. Down. We run supper clubs, cooking and growing workshops, volunteer days and a CSA (community-supported agriculture) scheme called Farm & Feast. Our mission is to grow and cook truly sustainable, delicious food – for the customer, grower, and the planet. To connect ourselves and our community to the soil, the seasons, and our food. And to bring joy and beauty while doing all the above.
I love this combination of warm roasted vegetables with cool yoghurt and a drizzle of peppery salsa verde. I particularly love the colours, as the pink beetroot bleeds into the yoghurt and contrasts with the red tomatoes, the green salsa and the bright orange petals. Use small beetroots if you can – they are generally sweeter. Remember to start making this dish in good time, since it will take you a couple of hours to strain the yoghurt. To save time, you could use Greek yoghurt instead.
BUY THE BOOK This is an edited extract from the book The Edible Flower: A Modern Guide to Growing, Cooking and Eating Edible Flowers by Erin Bunting and Jo Facer, which is published by Laurence King, priced £30.