I ’m always looking for new ways to cook with sassy vegetables and herbs from my garden , but it ’s a whole other story when you get to see what a gifted chef and restaurant possessor does with them ! This workweek I had the pleasure of host a local Garden - to - Table result in Vancouver . And even better , I harvest herbs and vegetable from my small urban garden for Chef Andrea Carlson fromBurdock and Co. to produce a beautiful carte du jour for Food and Lifestyle Influencers and Writers from around the city .
It was amazing !
This year , I got to try out some more of Burpee Home Garden ’s veg and herbs . I grew , reap , and cook with Dragon Roll Shishito Piper nigrum this year and was thrilled with how much they give rise . I madea three - course repast with the Shishito peppersbecause they are so unbelievably productive !
I also spiced up my summer vino tasting with aWine Box Herb Garden . This little place plantation owner has been producing a short ton of herbaceous plant all season . I harvested the parsley , sage , and oregano from there for the dinner party .
I garden in East Vancouver on a standard - size of it urban lot with limited sun , so all of my vegetables and herbs are squelch into creative containers and raised beds . My raised beds are three degree mellow to maximize the number of veggies I can grow in my only sunny billet . Here I am in front of my garden seam with my harvest home all quick to go to Burdock and Co.
I grew Dragon Roll Shishito Peppers , Green Leaf Stevia , and Bright Lights Swiss Chard in my vegetable garden raised beds , all in just a mere 12 square feet . With just a 6 - pack of chard and a few stevia plants , I grew plenty for the event and more stevia and chard than I will ever be able to eat !
I also harvest some of the rosemary to make a Fresh Herb Finishing Salt to give away to all of the guests . I put them in tiny piddling jars with a teeny wooden pinch scoop and a handwritten tag end . I ’ve been enjoying the olfactory property of the salt penetrate my abode for a hebdomad . I ’ll send the formula for that later this calendar month . Until then , you may see a version of an older recipehere .
Now , on to the upshot !
After a brief presentation by Tim Duffin from Burpee Home Gardens and Yours Truly , we get to see a mixology demonstration !
My salvia was used to zest up a “ Late Summer Smash ” made with bourbon , peach dearest , lemon , and pop .
Our cocktail were savour with a choice of canapes :
Dinner was just delicious and full of my garden harvesting !
And for dessert …
Heirloom Melon withBurpee ’s Sweet Leaf Stevia & Sansho Broth , Coconut Ice
After that , we give thanks the guest and sent them home with a gift cup of tea full of handmade delicacy , formula cards from me and the chef , a few coloured gardening supplies , and a promise to send them works to try next year in their home gardens .
Here is a listing of who to keep an eye on for effect exposure and ( hopefully ) some garden - to - table recipes of their own next year :
give thanks you to my new foodie friends , to the wonderful people at Burdock and Co. and my fellow nurseryman at Burpee Home Gardens . I hope we get the chance to dine together again presently !
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