Recently we had the great pleasure of supplying flowers for India Joze’ flower festival. Pictures of these flowers are below.
Held 16 May at Joze’ new restaurant location, the scene I saw at the Flower Festival was the evolved artistic food expression I’ve come to know from Master Chef Jozseph Schultz. You can look at their pictures (Facebook pictures and event page) via the India Joze Facebook page. What I captured here are shots of our flower delivery. (These pictures are available under a Creative Commons BY-SA 3.0 Unported.)
Nasturtiums, rose petals, borage, lemon petals, and edible pea flowers.
The bags all hold nasturtiums, which are prolific two times per year in Santa Cruz. They have a nice spicy/sweet bite and stand up well in salads or stuffed. For our events, we like to stuff them with homemade hung yougurt, honey, and pistachios.
The main box of rose petals holds a striped pink on light-ping, small white climbers in the green tub, and the red-maroon wild climbers that only have five petals a flower.
Nasturtiums are thankfully fairly easy and rewarding to pick, giving an easy field effect.
In the center of the streaked roses is a whole rose to show it's glory. The blue borage flowers are the most time consuming and difficult to pick, but they are very rewarding. They can be laid out flat and dusted with sugar to make crystalized borage flowers for desserts.
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