If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe was created because we were at the wonderful Radiance Dairy in Fairfield, Iowa and wanted to try their yogurt -- also their fields were full of violets. These mystical flowers have many health benefits including bountiful Vitamin C and anti-oxidants. The blueberries are included because the violet color didn't come through when I first made it on the road -- they should make it seem a little more like a violet drink. Alternatively, you can take out the honey and blueberries and use this as a sauce for a light fish, or serve it with dandelion fritters (recipe also on food52). - The Perennial Plate
- 1 cup yogurt (full fat if possible)
- 3/4 cups violets
- 2 tablespoons honey (or more if you like it sweet)
- pinch of salt
- 1/4 cup blueberries (frozen -- optional for color)
- Just combine the above ingredients and blend well. If it's too thick, you can add a little water.