Summer Garden Spotlight Series: Farm to Table Cooking

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Continuing with our Summer Garden Spotlight Series, we welcome Akeila Forrester of ‘Cooking with Keeks’. In this class, we will use herbs and veggies harvested from our gardens to make a simple and delicious seasonal dinner salad! Using kale, shaved radish, and roasted leeks with garlic lemon and herb vinaigrette + fresh croutons, Akeila will share a fun farm-to-table recipe that we can all enjoy.

There is something so magical about planting seeds, nurturing them daily, watching them grow & turning them into a delicious meal!’  -Akeila

Scroll down for webinar outline

Ingredients needed for this webinar:

  • 1 bunch kale
  • Breakfast radish (or what you have available)
  • 1 leek
  • 4 cloves garlic
  • 3 lemons
  • Olive or vegetable oil
  • 1 bunch parsley
  • a few sprigs of fresh thyme
  • 2 slices of any bread of your choice
  • Salt and black pepper

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