The special guest is the owner of a local farm named Purple Sage Farms located in Middleton, Idaho.
Tim brought a lot of fresh greens and herbs to show us and for tasting.
I felt like a bunny for munching that many different types of herbs.
I don't quite remember all the names but they are definitely different
from those we can buy on market in term of texture and freshness.
Purple Sage Farms also provides live stocks, so Tim brought some beef
for us to cook and try.
Our instructor, Nicole did the cooking this time due to time concerns.
Cooking.....
Flipped the beef to cook the other side
Meanwhile, we also prepared a bean dish with the fresh herbs from the farms.
We might have overcooked the beef a little bit while
letting it sit in the oven to keep the temperature.
The sauce was made by Nicole using the beef juice, homemade raspberry juice, seasonings
and melted the butter in it to create the consistency.
We decorated the beef with some scallions and
chive blossoms (the tiny purple flower and petals).
Now it's ready to be served!
Of course, the taste was great! I loved the sauce a lot!
We all learned that chive blossoms can be used and
it is a great decoration for dishes.
Thank you, Tim for sharing your knowledge and
your amazing fresh herbs and greens with us.
(Tim is the second from the right on the picture below)
More information on Purple Sage Farms:
Tim: "You pay the price for what you eat"
Spend a little bit more to eat healthier so you don't have
a huge medical bill to pay ahead of your life.
The pictures below sum up everything:
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