Mind you, they were EVERYWHERE at the greenmarkets of NYC during that time. The crust, the filling…and what about toppings? I spent an entire day looking for edible flowers the first time I tested out this recipe and found not a single one. I wanted everything about what I create to somehow be about flowers, but in subtle ways. As she handed the bag of flour to me, along with a spankin’ new tart pan (my FIRST in 2019! I have now bought myself some mini tart pans newly pictured here), it was a no-brainer. It wasn’t until receiving sunflower flour from Tory that this idea for a tart came to, well, you know, blossom. I do hope that we all take the time to know and understand the roots of the thing that we are making.) (That’s another thing I miss about writing a poem. Mostly a lot of Pastiera an Italian Easter cake. While I was super excited to have this flower concentrate in the house, I also had no idea what I wanted to do with it, as there are not too many recipes online. This entire recipe, from thinking it, being frustrated with it, to tasting it multiple times, brought me back to those days I’d fuss over a single poem. Most likely waiting for me to turn on my poet-brain. And so it made a short trip from Queens to Manhattan, a single drop less, and waiting. When Jennifer from The Burley Hen purchased a tiny vial of millefiori a year ago, putting a single drop into her pancake batter, she somehow knew, at first taste, that I should have it instead.
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