Bagoy’s Florist and Home is always excited to try out new entertaining ideas, and when those involve flowers, all the better! So we’re happy to bring you a fun new twist on what to serve up on your fall entertaining table, especially when it showcases edible flowers. You may have known it’s possible to consume certain flowers (organically-grown only, of course!), but chefs, foodies and mixologists have been having a field day (pardon the pun) with them, working edible blooms into salads, entrees and cocktails to beautiful effect.

In fact, we recently prepared our own late-summer salad, topped with Poppy Seed Dressing and a smattering of edible petals.

We think the perfect centerpiece to accompany a salad that pops with color like the one above is our Harvest Moon, a great transitional piece that leads us right into fall.

Use this new food trend to bring even more life to your summer-to-fall entertaining table, delighting your guests and providing a new taste experience while you’re at it. To get you started, here’s a Green Salad With Edible Flowers, courtesy of Martha Stewart. What better way to welcome fall?

• 1 teaspoon red-wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 5 1/2 ounces tender baby salad greens (about 12 cups)
• 1 package (50-count) unsprayed violas (small pansies) or other edible flowers
• Combine vinegar and mustard in a bowl. Gradually whisk in oil, then season dressing with salt and pepper. Toss dressing with greens and top with flowers. Serve immediately.