Do you like to dress your salad with garden fresh organic herbs and edible flowers?
While I have sustained some lost of veggies to a lucky rabbit, I am happy to eat the nasturtiums, calendula and borage flowers, thyme leaves, and arugala from my organic garden. My CSA, the biodynamic, organic Brookfield Farm I belong to is my food land security. Lots of veggies to come from my garden, but in the meantime, I am well fed by CSA. How about you? Continue reading →
“Gather Ingredients grown with love: cook and serve with love.” Leslie Cerier
February 19-26, 2016, I taught 2 hands on organic, vegetarian, farm to table cooking workshops at Esalen Institute in Big Sur, CA For the first time ever, no one left the room when the workshop was over. We were in the big love bubble of what we created all week. Tad Torzecki, participant in Improvisational Cooking for Health and Vitality (2/21-26/16) gave me the drawing above as a Thank-you. Continue reading →