Cooking with herbs and edible flowers adds a whole other dimension to making a meal, particularly in the summertime. It adds not only color but delicate flavors that can truly bring a dish to life. In this class, we will walk around the Salt Water Farm gardens and gather baskets full of flowers and herbs. Then, we’ll use our harvest to create a beautiful lunch to share around our farm table. Dishes will include an herbal tisane, fried squash blossoms, nasturtium pesto with a rosemary and thyme focaccia, an herbed frittata with local goat cheese, a cherry tomato and green filet bean salad with a soft herb vinaigrette and flower petals and a summer berry fool with lavender cream.
