Seasonal Recipes

From Garden to Table

Transform your Central Texas harvest into delicious, nutritious meals with minimal ingredients. Discover seasonal cooking that celebrates native plants and local ingredients.

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Spring Wildflower Salad with Edible Flowers

Prep: 15min

Serves 4

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Easy

Ingredients

4 cups Mixed spring greens
1/4 cup Nasturtium flowers
Native alternative: Texas Bluebonnet petals (sparingly)
2 tbsp chopped Wild onions
3 tbsp Olive oil
1 tbsp Local honey
2 tbsp Apple cider vinegar

From your gardenLocal sourceStore bought

Instructions

1Harvest greens and flowers in early morning when moisture content is highest
2Gently wash and dry all plant materials
3Whisk together olive oil, honey, and vinegar for dressing
4Combine greens and edible flowers in large bowl
5Drizzle with dressing just before serving to prevent wilting

Nutrition Highlights

High in vitamins A, C, and K from fresh greens
Antioxidants from colorful edible flowers
Wild onions provide sulfur compounds for immune support

Harvest & Foraging Tips

Harvest edible flowers in early morning
Only use flowers from plants you can positively identify
Avoid flowers from roadsides or treated areas
Texas Bluebonnets: use petals sparingly - seeds are toxic

Our Seasonal Cooking Philosophy

Minimal Ingredients

Let the natural flavors of your fresh harvest shine with simple, clean preparations.

Seasonal Focus

Cook with what's naturally ready to harvest, ensuring peak nutrition and flavor.

Local Sources

Support your community by incorporating ingredients from local farmers and producers.

Native Plants

Explore the culinary potential of native Texas plants with safe, traditional preparations.

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