Buy In the Body: The Series both sessions

In the Body: The Series
Each of the following programs includes a guided herb garden tour, cooking demonstration, delicious lunch and recipes to take home. Limit 15.

Seasonal Organic Cooking: Gorgeous Greens and the Art of Making

Chard and Nutmeg Gratin with a side of Schreiner’s Handmade Chicken Sausage; Lacinato Kale with Roasted Hazelnuts Served over Polenta; Heirloom Beets and Greens with a Walnut Drizzle; and a warm cup of Anise and Agave Green Tea
Saturday / January 17 / 10:30 a.m.-1 p.m. 

Seasonal Organic Cooking: The Power of Edible Flowers
Micro Greens with Lisbon Lemon Vinaigrette and Johnny Jump Ups; Fennel Salad with Aromatic Pepper and Orange Zest with Poached Salmon; Old World Rose Petal Nectar served with a mild Farmers Cheese and a Whole Grain Baguette; Iced Bee Balm Tisane with a drop of Lavender Honey
Saturday / February 21 / 10:30 a.m.-1 p.m.