Flowers for Breakfast:
Calendula-Blueberry Pancakes

Blueberry-calendula pancake.

Calendula petals and blueberries set each other off nicely in these pancakes.

Calendula flowers seem to be filled with sunshine, and since back in the depths of winter this year, these pancakes been my favorite breakfast.  I cook up a batch at a time, put the extra pancakes in the fridge (after letting them cool) and toast them in a toaster oven for breakfast for the next couple of days.  With not just calendula, but blueberries and nettle, these pancakes are packed full of goodness. The bright amber calendula petals and purpley-blue berries compliment each other nicely.

You’ll need:

  • 1 c. buckwheat flour
  • 1 tsp. baking powder
  • a couple of handfuls of calendula petals (not the whole flowers!)
  • a handful of dried nettle leaf
  • 1 c. milk (or milk substitute)
  • 2 eggs
  • 2 tbls. coconut or olive oil
  • 1 c. wild blueberries

In my yard, nettles were the first plants to pop out of the ground this spring.  Dried nettle leaf adds even more nourishment to these pancakes.


  1. Mix the dry ingredients well.  The calendula petals have a tendency to sit on top, but don’t worry:  They’ll blend  in to the other ingredients once you add the liquids.
  2. Add milk, eggs, and oil.  Mix.
  3. Add blueberries, and mix in.
  4. I use a 1/3 measuring cup to portion the batter out and cook on the stove top just like any other pancake.  I end up with 7-8 pancakes, depending on how generously I measure.
  5. Add your toppings of choice and enjoy!

Vermiso Soup

Miso soup is my go-to food whenever I’m feeling a little bit overindulged, motion sick, or just plain queasy.  It helps that it’s yummy and nourishing, and I love to eat it anyway!  Most miso soup contains seaweed, and we don’t have local seaweed in Vermont (what with being landlocked).  But we do have lots of kale!

Vermiso Soup
a little olive oil
1 bunch kale, rinsed and cut into small strips
a leek, chopped
8 cups boiling water
8 tablespoons miso paste

1.  In a large frying pan or wok, saute the kale in the olive oil until tender.
2.  Add leek to kale.
3.  In a separate bowl, measure out miso paste.
4.  Pour most of the water into the frying pan, and enough into the bowl to cover.
5.  Mix miso paste and water.  When it’s all mixed in, pour it into the frying pan with the kale.
6.  Enjoy!

Reheat carefully, without boiling.