Karina Hines and I held another lovely foraging and feasting (to borrow the title of that fantastic book by Dina Falconi) class in Lincoln today. We had a sweet group!

I introduced Goldenrod, Raspberry, Blackberry, Elderberry, Burdock, Yarrow, Bronze Fennel, Calendula, and several mints, including Shiso, Motherwort, Genovese and Purple Basil, Rosemary, Lemon balm and Oregano. For this portion of the class, we walked around the property and looked at the different plants, while Karina foraged what she needed for the recipes.

After traipsing around in the sun handling these fragrant plants, we were able to stay cool in the shade of the Hawthorne tree while Karina cooked for us: Lemon Balm cold-infused syrup; Herbal iced tea with sorrel and lemon balm; Lemon balm summer spritzer; Bitters; Classic blackberry shrub; Summer squash with labne and spiced pistachio Dukkah; Marinated raw beet carpaccio; Pink peppercorn, cucumber and blackberry salad with basil flowers; Carrot, radish, green bean salad with mint; and New potato and tomato salad with basil creme.

It was divine! Please come to our next one – sign up to receive a newsletter and you’ll get an announcement. We’d love to see you there.