Today I had the most amazing experience I got to harvest my own lunch at this all organic 6 acre farm. Makes you really appreciate all the work involved in organic farming from the soil to the harvest it’s such a precise process.
See this amazing variety of greens and flowers I pick for my families lunch.
Eat local whenever possible.
HAPPY HARVESTING!
❤️ Hi Chef Cassie
Published by lunchwiththeseasons
Hi Chef Cassie was inspired because of my mother, father, sister and brother; even thousands of miles apart food still brings us together.
There is not a week that passes that I don't get a "food 911" call/text/email/fb message from one of my family members. Whether it is from the grocery store because my sister can't find fresh ginger and rice noodles or a more simple question as to, "what should I serve with tofu tonight?" Or my father that is one of my inspirations into becoming a chef texts me to find out how to properly thicken his Marsala sauce. Or my brother who calls me in the middle of making pizza dough to make sure he is mixing the yeast in properly. Among other things my mother who also inspired me to be a chef Facebook's me to rush over to her house and help her design a cheese platter and menu for her dinner party she has to prepare in the morning.
The big picture is these are "Real Life" scenarios that have inspired me to be your Hi Chef Cassie food advice Column.
So message me or follow my posts. I am here to offer my savvy modernistic twist on food recipes in this kooky animated world we live in today.
Oh and Ps. Chef Cassie is a graduate of the Culinary Institute of America in New York with the highest degree of a Bachelors or Professional Studies.
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