Tulips.
Hope everyone had an extraordinary Easter. Hubby and I were thrilled to be guests at a holiday goat roast, presented by Chef Angelo and Josh “The Goat Man” at the Ivy Inn. I’m still digesting the 20,000+ calories I consumed, and working up a story. Because there is most definitely a story.
In the meantime, I want to remind everyone tulip time is almost over. Ecotulips that is. Unless you’ve been living under a rock, you know just to the north of us in Brightwood, Virginia are Jeroen and Keriann Koeman, gardeners of organic tulips straight from Holland. In fact, Ecotulips is the only supplier of certified organic flower bulbs in the US! Jeroen, a Holland native, has held a tulip festival for 3 years to showcase the more than 20,000 organic tulips he has on offer for picking, photographing, tip-toeing through, and eating.
Yes, eating. If flowers are completely organic, they are edible, tasting like the sweetest of lettuces. These gorgeous honeys are organic as organic can be. They’re not just for deer and rabbits anymore! They make a lovely and colorful salad, adding a dash of springtime to any table. Just Google “tulip recipes” and prepare to be amazed!
But hurry! Due to the unseasonably warm weather, peak tulip blooming was this past weekend. This week Ecotulips is having a 50-cent a stem sale, and all the fun ends this Sunday. They’re open daily 10am-6pm and besides upgrading your salad, you can take along a picnic, buy some bulbs for your own garden, or just chat tulips with Jeroen and all the helpful folks at Ecotulips. So much fun and worth the drive. Happy eating!
