There is an inevitable question when you're staring down a vibrant array of flower petals on a plate of sushi or salad at a restaurant: Are these for eating, or just to be looked at?

Scott Williams, the owner of the farm Garden To Be, can help set you straight.

Williams is known in south central Wisconsin for his farm's microgreens and edible flowers, from viola blossoms to marigold gems. Williams talks with Corner Table host Lindsay Christians about the balance between color and flavor when it comes to edible flowers, the ebb and flow of demand for the blooms, and what flowers gardeners might still be able to grow in mid-summer.

This spring, The Corner Table released a short series called Making a Restaurant about how restaurants are built from the first idea, financing, the design and the menu. To get started, go here. We also did a live podcast with chef Nyanyika Banda of Martha's Daughter in Duluth, available here

Subscribe to the Corner Table, a podcast about food and drink in Madison, on Soundcloud, Stitcher or iTunes. Rate us if you like it! 

Other Cap Times podcasts include opinion editor Jessie Opoien's state politics podcast Wedge Issues (every Friday at 10 a.m.), the award-winning local government podcast Madsplainers, Katelyn Ferral's 2017 series The Cost of Opportunity about student loan debt and ongoing Cap Times Talks.

Food editor and arts writer Lindsay Christians has been writing for the Cap Times since 2008. She hosts the food podcast The Corner Table and runs a program for student theater critics. Member @AFJEats and @ATCA. She/ her/ hers.