This class is an herbal odyssey of seasonal flavors featuring Susan’s favorite herbs combined with fresh in-season vegetables and fruits to make mouthwatering foods. We will make herbal condiments, which we will then use to create a recipe with summer produce.
We will prepare a summer pesto with basil and then toss it with pasta, tomatoes and other seasonal vegetables. We will shake up an oregano and garlic vinaigrette which we will pour over a Greek salad of summer-ripe tomatoes and cucumbers with feta. We will make a cilantro, herb and garlic chimichurri sauce, which we will toss with the three sisters medley—corn, squash and beans—to make ensalada de calabacitas. We will infuse savory in white wine vinegar to make one of Susan’s favorite vinegars to dress summer green beans. And we will make an anise hyssop syrup (celebrating Agastache, Herb of the Year 2019) and infuse fresh peaches in it and serve it with whipped cream! Last though not least, we’ll use fresh mint and berries to create our own aguas frescas.
Each student will go home with recipes, pesto, herb vinaigrette, savory vinegar, an herbal syrup and an agua fresca, not to mention inspiration!
Tuesday, July 16, 2019 Folk School
Combining Summer Herbs with Seasonal Produce
Presented by
Susan Belsinger
$22 registration fee to Ozark Folk Center when you sign up here for this class;
$100 fee for class and $25 materials fee, due at start of class (cash or check please).
Total cost of this class is $147
Class minimum is 4 and maximum is 12.
Registration deadline is two weeks before class
Meet Your Instructor
Susan Belsinger
Susan Belsinger lives an herbal life, whether she is gardening, foraging, herborizing, photographing, teaching, researching, writing or creating herbal recipes for the kitchen or apothecary—she is passionate about all things herbal. Recently referred to as a “flavor artist”, Susan delights in kitchen alchemy—the blending of harmonious foods, herbs, and spices—to create real, delicious food, as well as libations, that nourish our bodies and spirits and titillate our senses.
She has been blogging regularly for Taunton Press’ www.vegetablegardener.com for the past eight years. Her latest publication The Culinary Herbal: Growing & Preserving 97 Flavorful Herbs co-authored by Susan Belsinger and Arthur O. Tucker—was released in January 2016 by Timber Press. Their new book for beginning herb gardeners and cooks, Growing Your Own Herbs will be released this spring. Susan was recently chosen to serve as Honorary President (2018 to 2020) of the Herb Society of America. www.susanbelsinger.com
