just ask john clemons, a flower farmer for more than 20 years now. you can step onto his farm in the town of jamul and think it looks similar to the other dozens of flower farms in s@n diego county. but look a little closer, and you'll discover a sweet surprise. >> in the mid-nineties, i was lookin' through a book, came across a recipe for crystallized violets, and i thought, hmm. egg whites, dip the flower in. throw it in sugar. roll it around. put it down. it dries, and you have something crunchy that's nonperishable. it's completely dried, and it's sugarcoated. i thought, "oh, my god. cold food side. they could use 'em on desserts. i've gotta figure out how to do this." >> imagine your favorite flowers turned int@ sugary tastes of heaven. that is exactly the idea that john set out to accomplish, to make a sweeter, better-tasting edible flower that he grew himself, the likes of which nobody had seen or heard of before, not even his girlfriend at the time, that is until their first date. >> i brought her a little tray of crystallized violas instead