The free-to-attend afternoon sessions, offering a variety of themes from time to time, include among others discussions on green topics, creative workshops, recipe exchanges, seed swap events, as well as guided tours.
On 3 September, sage will be the guest at our table.
With its slightly resinous, somewhat bitter flavour, sage is a favoured ingredient in Mediterranean dishes, enjoying great popularity already in the times of the ancient Romans. Fresh sage can be used in a versatile way for both culinary and medicinal purposes.
Upcoming events and themes:
10 September 2025 – Chilli / Chilli pickled salad – “Tex-Mex” dishes, chilli chocolate
17 September 2025 – Chard and spinach / Chard: a fusion of spinach, asparagus and carrot
24 September 2025 – Mushrooms / Wild mushrooms gathered in forests and fields must always be shown to an expert to avoid potentially serious cases of mushroom poisoning!