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Citrus peppercorn-crusted pork chops with squash blossoms are featured on this month's menu at Pachamama's, 800 N.H. They're just one example of edible flowers, which can be used as a garnish or as an integral part of a recipe. "If you can add excitement and indulge more senses for the diner, it will only enhance their food experience," says Sam Siber, operations manager for the restaurant.


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