Last night I encountered one of our sisters leaving the convent to attend a special baby shower that was to take place that day. She had in her hands a tray of the most exquisitely decorated mini cupcakes. I was very impressed by their beauty and the precision with which they had so carefully been decorated.
Late this afternoon I once again ran into the same sister. This time she was returning from the same baby shower with something even more impressive than the cupcakes I had seen going there earlier. In her hands she carried this little edible garden. It took my breath away. I was completely taken aback as I looked carefully at the little rows of miniature vegetables “planted” in a garden of humus that was topped with..toasted rye bread crumbs. It was absolutely charming…so much so no one wanted disrupt it to eat it because they wanted all the sisters at the convent to see it.
The person who made it for the shower was thrilled to find it as she flipped through the April 2018 issue of the Food Network magazine. Click here to see the original photo and ‘recipe’ for the edible garden entitled “Veggie Crudité Patch”.