I am so fortunate to have the most amazing hydroponic farm right here in my back yard in Tega Cay, SC!
Fresh, crisp buttery lettuce, peppery watercress, delicate micro-greens; Tega Hills Farm grows the most amazing specialty produce to supply the area restaurants, and open to the public too.
Growing hydroponically in tunnels means this incredible bounty is available year-round, and can be grown pesticide free, irrigated with nutrients to yield nutritious crops.
I believe in knowing where your food comes from and seeking out the best your area has to offer, so this week I held a small group field trip outing and cooking class for my Taste of Healing clients at the farm. Mindy took us on a fascinating tour of the tunnels, explaining some of the techniques and challenges to growing bumper crops year-round.
We got to sample these fabulous lettuces, after the tour I set up a table and whipped up a salad for breakfast, with a class on salad dressing techniques.
A selection of Tega Hills Farm lettuce, red oak leaf, baby kale, sorrel and micro-greens with asparagus was lightly dressed in my favorite Lemon Mustard Vinaigrette.
A crepe like omelet, filled with basil and goat’s cheese, rolled up and thinly sliced topped the dish; a simple, yet elegant dish to grace your table. Don’t let this roulade technique deter you, it’s really fun to make!
Would you like to be included in my next cooking class? Drop me a line at email@example.com to be added to the list.
I hope you enjoy this lovely dish,