In this third episode of SEED. PLATE. EAT I’m teaming up with Lane Selman of the Culinary Breeding Network where we will show you how to make Borage & Ricotta Gnudi!!! Borage is an amazing plant and we have so much to tell you. How to use the leaves, flowers and the history of the borage plant.

Seed.Plate.Eat is a cooking show created by Chef/Farmer Stacey Givens of The Side Yard Farm & Kitchen in Portland, Or. Explore how to use the full life cycle of a plant in your cooking, from stems, leaves, buds, pollen, seeds, and beyond. Guest chefs, farmers and friends will join Stacey out on the farm and in the kitchen for an educational, funny and raw AF look at Seed to Plate cooking.

The Side Yard is an urban farm, catering company and community event space located in the NE Cully Neighborhood of Portland, Oregon. We provide local restaurants with organic produce and the community with food, education and opportunity since 2009. The Side Yard offers farm suppers & brunches, private catering, venue rental, DIY workshops, farm tours and more.

Whole Plant Cooking:
We believe in whole plant utilization on the farm. You start with the seed, you end with the seed. Tasting different stages of a plants life, exploring flavors & textures and getting a chance to be creative in the kitchen.

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