At Matthew Benson’s farm in New York, edible flowers from mustards, broccoli raab, and chives are harvested along with the ‘Lollo Rossa’ salad greens to give the mesclun an extra boost of flavor, texture, form, and color. “Wonderful taste is a given. But I also want everything to look beautiful,” Benson says. See more of the beautiful food he grows at @stonegatefarmny in the Spring 2018 issue of Garden Design.
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Photo by @matthewbensonfoto and check out @matthewbensongardens for more beautiful 🥗
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