While record breaking soaring temperatures have sent many of our lettuces to seed this year, there are still plenty of leafy ingredients to make a sumptuous tasty salad down at the community gardens at this time of year. Delectable combinations of a variety of cultivated and wild greens, along with colourful edible flowers make a fragrant and flavorful feast indeed. Here’s my one person version from my nearby garden today.
With armfuls of local picnic fare such as organic sourdough breads, olive oil, goats cheese, condiments and ‘rescued relishes’ made from surplus fresh produce, we’ll lead a ‘Summer Meander’ through the Community Gardens. Together we’ll identify and pick salad greens and herbs in season to create delicious Summer Salad Picnic Lunch. Participants will also make an on-the-spot dressing using local olive oil to add further deliciousness to this bountiful green harvest. Home baked cakes, imbued with fruit in season will round off this picnic. Bring your picnic rug/chairs and picnic basket!
Save the Date: Saturday 9th Feb 11:30 – 1:30pm (you can even extend your slow lunch and stay around for this ambient music event in the afternoon)
This lovely event is part of the 2013 Summer Harvest Kitchen Workshops with our friends at Slow Food Blue Mountains and Cittaslow Blue Mountains.
Last few places available, contact firstname.lastname@example.org or phone 0423 109 270