Lately I’ve been busy not so much foraging, but really enjoying the benefits of gardening and being in the kitchen. I’ve been eating so well this summer from all the fresh ingredients and Lauren’s amazing cooking, that I thought I had to share this with you. Here is just one of the amazing dishes we’ve had that I actually thought to take a picture of and write down what was in it.
organic fried chicken (chopped)
Chicaoji sauce (aka best hot sauce ever, it will change your life)
Strauss organic sour cream made into onion dip (from “100 Days of Real Food”)
garden grown sun berries
garden grown golden berries (cape gooseberries)
garden grown blue dwarf kale salad
garden grown cucumber (peeled)
homemade organic corn tortillas chips (broken)
organic sunflower seeds
organic roasted cashews
high quality early press olive oil
organic coconut oil
avocado oil
organic cheese
garden grown gotu kola leaves
garden grown malabar spinach leaves (baby)
garden grown johnny jump-up flowers
Celtic sea salt
organic black pepper
toasted sesame oil
organic black sesame seeds
organic onions finely chopped
Braggs apple cider vinegar
organic fresh lemon juice
Of course reading about it doesn’t come anywhere close to actually tasting it. Nor does my not so well taken photograph. So we’re doing a picnic class while the garden is still very active, and of course some foraged foods will be in there, too.
Picnic Lunch and Learn — September 13, Sunday, 11:30am-2:00pm. Join Kevin Feinstein and Lauren Henry for a food walk and picnic lunch. We’ll go on a small tour of the local open space, and continue this food exploration into the garden. We’ll conclude with a picnic including locally sourced, foraged, and garden grown foods. The menu will be emailed to you closer to the time of the class. Think Marin Sun meats, garden cole slaw and salad, green smoothie popsicles, and elderberry dessert. $50 per person