The John C. Campbell Folk School called again with another emergency cooking class they needed me to teach this summer. I was thrilled to be able to say yes, and teach a week-long class entitled “Good For You, Delicious Too!” We focused on cooking with herbs and spices, using seasonal produce, creating flavorful appetizers and satisfying snacks!
Cooking with Herbs and Spices at the Campbell Folk School Read More »
Spring has sprung and there are loads of new, green plants available for our winter-weary bodies. Keep an eye out for seasonal vegetables, herbs, and edible flowers at your local grocer and farmer’s market. You can tell when something is in season because it will be at the lowest price you can get it all
Spring Herbs and Vegetables Read More »
Edible flowers can add a beautiful splash of color to your salads and plate presentations, and can be delicious to eat! You can eat many herbs and flowers, including amaranth, basil, borage, chamomile, chickweed, chive, cilantro, clover, cress, dandelion, French marigold, white ginger, hyacinth, hyssop, lilacs, mint, marjoram, nasturtium, pansy, peach blossom, plum
F is for Edible Flowers Read More »