Posts Tagged ‘summer’

Spring Flowers + May Showers

May 25, 2016

Spring seems to have passed us by. Everytime I think it is safe to put the sweaters and boots away, the temperature dips, and the skies open up. With Memorial Day just coming up this weekend, it’s time to think about summer!

In our quest to find springtime, we have become obsessed with edible flowers. We used them to garnish a blueberry tart this weekend, and now we want to put them on absolutely everything! Avocado toast with tiny little pansies? Crostini with mini violets? Salads tossed with colorful blooms? What a way to make day to day foods look festive, and dare we say fancy?!

We even added them to our ice cubes, creating beautiful crystaline blocks that will make even sparkling water seem special.

Flower ice cubes

Simply rinse the petals and freeze them in an ice cube tray until ready to use. We added a couple of blueberries here and there for variety. To avoid cloudy ice, use purified water to eliminate the chlorine and impurities found in tap water. Many people suggest boiling and cooling the water, and repeating, before pouring the water into the trays. We used filtered water, and got fairly clear cubes void of any unwanted flavor.

Flower ice cubes

The flowers you use need to be selected for more than just their beauty. It is important to use organic flowers that haven’t been sprayed with pesticides, to avoid unnecessary chemicals seeping into your food. Even more importantly, you must select non-toxic blooms that are completely edible. Some examples of those are violets, dianthus, nasturtiums and hollyhocks. Other flowers, such as roses,chrysanthemums, tulips and lavender have edible petals only.

 

Flower ice cubes

We purchased ours from Windfall Farms at the Union Square Greenmarket in New York City, who had an incredible selection of fresh, beautiful and pesticide free edibles. They are at the market on Wednesdays and Saturdays.

Photos: Spencer Jones | glasshouse assignment

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S’mores Season

May 17, 2015

Big-Smores-Loop-33

Next week is Memorial Day, which marks the official start of summer, and that means barbeques, bonfires, beach parties and s’mores. Well, you haven’t really had a s’more until you’ve had ours…

Homemade melt in your mouth graham crackers. Fluffy artisanal marshmallows roasted to caramelized perfection. Chunks of rich chocolate. I mean, what’s not to love?

Wander over to our sister site, indigo jones eats for more information. With a gift box of these as a hostess gift, we guarentee you will be invited back.

photo: Spencer Jones for Glasshouse Images

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the Jones, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Unrecipe of the Week

May 29, 2012

This weekend marked the unofficial start to Summer. We had an indoor picnic with lots of summery salads and a light fruity dessert. Our mini strawberry shortcakes and Grand Marnier marinated strawberries were accompanied by a scoop of this homemade strawberry and coconut milk sorbet that is so easy to make, you don’t even need an ice cream maker to do it!

Strawberry Sorbet with Coconut Milk:

1 bag of frozen strawberries

1 cup of sweetened coconut milk

juice of one lime

1 or 2 tablespoons of honey

Toss all the ingredients into the blender, and puree until smooth. Add a dash of vodka ( not enough to taste it!) to prevent the mixture from freezing too solidly.

Freeze until ready to eat and enjoy!

photo: Glasshouse Images


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