Wildflowers and Fresh Food

19/06/2025

Lamb Kofta!

Invite your friends over, set the table and open the bar… it was a free flowing night in Adelaide’s kitchen (and beautiful home on the Cloudland brow) for her guests to interact with the cook or just sip and mingle!

Adelaide wanted to focus on a lamb dish, we chose lamb kofta because she loves ground lamb and she wanted a different version of a burger. A kofta is rooted in Persian flavors, infused with middle eastern and Mediterranean spices, and can be served on a skewer and differs from a kebab because it is made of ground meat vs pieces or chunks of meat.

As guests mingled, the kitchen was lively with colorful garden grown beets, red onions, garlic, tomatoes, cucumbers, potatoes and lots of herbs. It smelled great and looked great! Adelaide is a gardener extraordinaire and her flowers and beautiful fig tree in the dining room set the tone!

What we made:
•Raw beet and walnut dip with citrus served with Persian cucumbers and pink radish
•Lamb Kofta with Turkish spices
•Chickpea and lentil tabouli salad
•Sumac sprinkled tzatziki
•Roasted new potatoes with lemon cumin feta sauce
•Minted purple cabbage slaw
• Dark chocolate cardamom tahini date bark with crushed pistachio, seeds, finishing salt and edible flowers

Where we got it: for potatoes and tomatoes
radishes and dill
The garden 👩🏻‍🌾 for beets, red onions, basil, cilantro, mint, garlic, edible zinnias

If you’d like to book a Private Chef event with open kitchen please visit www.wildflowersandfreshfood.com

18/06/2025

Oh what a night and what a sight! 😍

Kathy and friends came to the healthy cooking class at and were happy to see such a colorful array of food so easily prepared into a meal but (wonderful surprise!) they also got to see the sheep magnificently changing pastures on this working sheep farm! 🐑🐑🐑

Their excitement amongst each other, they are old friends, doing something new and feasting on their efforts was loads of fun for them they tell me!

Discussing our garden grown red onions, garlic, cilantro and edible flowers and herbs was part of the conversation and celebration. And mixing up a batch of silver queen corn (cut straight from the Cobb) and sweet local peaches salsa was a crowd pleaser. I got both the corn and the peaches at .

Their menu for the evening was basil blueberry lemon spritzers, peach and corn salsa, black bean cakes over purple cabbage jalapeño slaw, pickled red onions, lime crema and dark chocolate tahini bark.

They chopped, chatted, sipped and celebrated their friendship. They highly recommend!☺️ Thanks so much for coming, you are a fun group!

The Private Chef event for Friday night is full but we have openings for the Brunch class and always take private bookings. Would love to see you! See www.wildflowersandfreshfood.com for information.
Sweet Seasons Farm Event Barn

16/06/2025

Ripple…everything is inter connected.

After a weekend of dressing up and celebrating in Philly, a peaceful reentry and balancing day of bumping around in the old Land Rover and picking up produce for upcoming Healthy Cooking class and Private Chef Dinner. Next stop for radishes and more goodies and our bread on Friday. 👩🏻‍🌾

But the delight of the ☀️day was the new calf this morning, the cows came and got us and showed us where the new baby and mama were! And then onto another pasture to find so many new lambs! My goodness, how wondrous it all is. The garden was popping with new growth too, full of snap peas, beets and zinnias and the orchard with blueberries and blackberries flirting and tempting us with the start of the fruits of the season. 🫐🫐

As the song goes, we all have our personal and unique journey. Take yours then see how it is all interconnected to everything around you!

15/06/2025

👩‍🍳Healthy Cooking Class and Brunch Class openings available!

Sweet Seasons is a beautiful venue in Valley Head Alabama. Full of long views and enchanting sights, come join us for a hands on, interactive cooking class.

Register at www.wildflowersandfreshfood.com

14/06/2025

Thanks everyone!! We are full for the June 20th Private Chef dinner. 👩🏻‍🌾🤗

If you’d like to organize a Private for your own group, please reach out or if you’d like to join a group, we will plan another soon!

14/06/2025

13/06/2025

A cooking class like no other. A beautiful serene sheep farm awaits your entry, a sweet little kitchen with long views filled with the scent of fresh herbs, edible flowers in jars for adding and piles of fresh produce in bowls for mixing. A teacher that’s focused more on your comfort more than complexity, your success is hers. Healthy home grown ingredients get combined while new friends are made. Yes, if you resonate with this, come join us…🍃👩🏻‍🌾

Register at www.wildflowersandfreshfood.com

13/06/2025

Join us for an elevated night of cooking. A miso braised spring radish and pea salmon, citrus beets, rosemary garlic smashed potatoes and a summer peach drenched almond cake are just some of the flavors on the plate.

A great date night, outting with friends or solo trip to meet others in your community.

The beautiful event barn at is where the event will be held, a serene setting surrounded by nature and beautiful views. This will be a night remembered.

Register at www.wildflowersandfreshfood.com
While you are there, check out upcoming cooking classes too!

12/06/2025

I couldn’t say it any better! Thank you for inviting us back, we are excited for July 11th! The garden is popping and we are excited to fill your plates.

Register at 👩‍🍳

11/06/2025

Imagine driving out to the country and pulling into a charming sheep farm, you walk back to a teaching kitchen with long serene views and introduce yourself to strangers who you will share the next two hours with. Handshakes and hellos, turn into shared laughs and an almost immediate rapport. Together you zest, chop and talk. Beautiful food and flowers combine into a simple and healthy meal and you are soon sipping a blueberry basil sparkling lemonade and sharing a meal with newly acquired friends.

Of course we talked about how to make the recipes but we talked more about life, trying new things and holding a curious and awe inspired approach to new adventures. There was a tone of shared connection and excitement to the room that put everyone at ease.

Together we created a beautiful tahini dark chocolate cardamom date bark with edible zinnia flowers and pepita seeds, black bean cakes with a peach and corn salsa (we talked a lot about our favorite farms and markets to get fresh produce) these peaches came from . We made a Tajin sprinkled platter of cucumber, pineapple, orange and radishes with marigolds, we pickled red onions from my garden with lime juice and salt, and made a simple batch of slaw with purple cabbage, carrot and lots of mint.

Chatter about which upcoming picnic and potluck they’d be sharing these dishes made for fun conversation. 🤗

We concluded our time together with a gift of eggs from our hosts, warm hearts and hugs and a consensus that the venue and class were “fabulous, just absolutely fabulous”. ☺️

That was our first class at Sweet Seasons. We’ve got more coming up, please join us.

June 17th Healthy Cooking
June 20th Private Chef Dinner - an elevated summer solstice event where your only job is to enjoy the views and the company as you savor a miso braised radish and spring pea salmon
June 28 Brunch class - an interactive class using beautiful farm eggs in an Israeli inspired shakshuka, Dutch baby and candied bacon

Inquire at www.wildflowersandfreshfood.com
Sweet Seasons Farm Event Barn

10/06/2025

New Orleans style head on shrimp made with Royal Reds is a fun and messy, get in there delicious favorite for cooking classes in Fairhope! Always a request when my family comes home too, this is a fun meal that always feels like a treat.

I got these Royal Reds while I was there picking up peaches for the Healthy cooking class - we are making a peach and corn salsa for our Black bean cakes today. Yum!

If you’d like to know what to do with delicious head on shrimp (leave those heads on - so much delicious flavor comes from that!) book your interactive class and we will show you how. 👩‍🍳

As always, we are incorporating garden grown everywhere we can, so plenty of fresh oregano was a great add!

Don’t forget to put out a discard bowl for all those pretty shells!

09/06/2025

Lamb Kafka with minted cabbage and carrot slaw, a cardamom, cumin, allspice spiced cici bean salad, and cooling sumac tzatziki are all a new addition to cooking classes and a meal on auto repeat here at home!

Kafka is made from ground lamb mixed with coriander, mint, cinnamon, cumin, cayenne and paprika. Grilled, pan fried or broiled and you’ve got dinner on the table in short order. Add a pita or naan bread and you’ve got a delicious sandwich. The salads and Kafka stay fresh in the fridge so an easy meal tomorrow is a plus.

Pasture raised, rotated, grass fed, hormone and vaccine free lamb is what I use. As a nurse I know the benefits of eating this way, as a chef I know the benefits of flavor in this way and as a foodie I know how good I feel after eating a meal like this. 🥰

Breathe in the fresh air, spend your time in awe, admiration and curiosity and share your love and creativity on your plate. 🤍