SHOP OUR ONLINE STORE

Home
FLOURISH SCHOOL
SHOP
BOOKS
ETSY
BOTANICAL BEVERAGES
PLANT NURSERY
ART AND MURALS
ABOUT US
HOMEGROWN FLOWERS
FOLK SCHOOL WORKSHOPS
  • FLOURISH FOLK SCHOOL
  • FORAGING
  • GARDENING WORKSHOPS
  • GREENING YOUR HOME
  • COOKING CLASSES
  • School of Botanicals
  • PROGRAMS FOR KIDS & TEENS
  • GARDENING INTENSIVE
  • COOKING CLASSES
  • FLOURISH FOLK SCHOOL
HERBARIUM
120 HOUR HERBAL TRAINING
RIVER HILLS HARVEST
Tend and Flourish School
FORAGING PROGRAM
OUR SERVICES
speaking
RECIPES
FREE DOWNLOADS
NEWSLETTERS
BOTANICAL SANCTUARY
BOTANICAL PARTIES /EVENTS
Tend and Flourish School
Blank
HOMEGROWN APOTHECARY
homegrown E-BOOK
Home
FLOURISH SCHOOL
SHOP
BOOKS
ETSY
BOTANICAL BEVERAGES
PLANT NURSERY
ART AND MURALS
ABOUT US
HOMEGROWN FLOWERS
FOLK SCHOOL WORKSHOPS
  • FLOURISH FOLK SCHOOL
  • FORAGING
  • GARDENING WORKSHOPS
  • GREENING YOUR HOME
  • COOKING CLASSES
  • School of Botanicals
  • PROGRAMS FOR KIDS & TEENS
  • GARDENING INTENSIVE
  • COOKING CLASSES
  • FLOURISH FOLK SCHOOL
HERBARIUM
120 HOUR HERBAL TRAINING
RIVER HILLS HARVEST
Tend and Flourish School
FORAGING PROGRAM
OUR SERVICES
speaking
RECIPES
FREE DOWNLOADS
NEWSLETTERS
BOTANICAL SANCTUARY
BOTANICAL PARTIES /EVENTS
Tend and Flourish School
Blank
HOMEGROWN APOTHECARY
homegrown E-BOOK
More
  • Home
  • FLOURISH SCHOOL
  • SHOP
  • BOOKS
  • ETSY
  • BOTANICAL BEVERAGES
  • PLANT NURSERY
  • ART AND MURALS
  • ABOUT US
  • HOMEGROWN FLOWERS
  • FOLK SCHOOL WORKSHOPS
    • FLOURISH FOLK SCHOOL
    • FORAGING
    • GARDENING WORKSHOPS
    • GREENING YOUR HOME
    • COOKING CLASSES
    • School of Botanicals
    • PROGRAMS FOR KIDS & TEENS
    • GARDENING INTENSIVE
    • COOKING CLASSES
    • FLOURISH FOLK SCHOOL
  • HERBARIUM
  • 120 HOUR HERBAL TRAINING
  • RIVER HILLS HARVEST
  • Tend and Flourish School
  • FORAGING PROGRAM
  • OUR SERVICES
  • speaking
  • RECIPES
  • FREE DOWNLOADS
  • NEWSLETTERS
  • BOTANICAL SANCTUARY
  • BOTANICAL PARTIES /EVENTS
  • Tend and Flourish School
  • Blank
  • HOMEGROWN APOTHECARY
  • homegrown E-BOOK
  • Sign In

  • My Account
  • Signed in as:

  • filler@godaddy.com


  • My Account
  • Sign out

Signed in as:

filler@godaddy.com

  • Home
  • FLOURISH SCHOOL
  • SHOP
  • BOOKS
  • ETSY
  • BOTANICAL BEVERAGES
  • PLANT NURSERY
  • ART AND MURALS
  • ABOUT US
  • HOMEGROWN FLOWERS
  • FOLK SCHOOL WORKSHOPS
    • FLOURISH FOLK SCHOOL
    • FORAGING
    • GARDENING WORKSHOPS
    • GREENING YOUR HOME
    • COOKING CLASSES
    • School of Botanicals
    • PROGRAMS FOR KIDS & TEENS
    • GARDENING INTENSIVE
    • COOKING CLASSES
    • FLOURISH FOLK SCHOOL
  • HERBARIUM
  • 120 HOUR HERBAL TRAINING
  • RIVER HILLS HARVEST
  • Tend and Flourish School
  • FORAGING PROGRAM
  • OUR SERVICES
  • speaking
  • RECIPES
  • FREE DOWNLOADS
  • NEWSLETTERS
  • BOTANICAL SANCTUARY
  • BOTANICAL PARTIES /EVENTS
  • Tend and Flourish School
  • Blank
  • HOMEGROWN APOTHECARY
  • homegrown E-BOOK

Account


  • My Account
  • Sign out


  • Sign In
  • My Account

Quick Pickled Taqueria Style Carrots

 

Ingredients:

Enough carrots to fit in a small jar (cut into long strips)

1 hot pepper

1 sprig of oregano

1 tsp black peppercorns

1 or 2 tbsp salt

1/2 tsp toasted cumin seeds (optional)

1/2 tsp mustard seeds  

3 cloves of garlic (sliced lengthwise)

1/2 c apple cider vinegar

1/2 c vinegar 

(you may need more vinegar depending on the size jar you are using)

1 tsp sugar

Step 1: Make a brine

Place vinegar in a pot and heat until slightly boiling

Add salt, sugar, cumin seeds, mustard seeds, and black peppercorns and simmer for 5 minutes

Place garlic and oregano at the bottom of the jar. 
Pack carrots tightly in jar. Pour brine over carrots (all the way to the top of the jar, covering carrots completely)
Allow jar to cool. Place lid on jar. Label. 
Store in the refrigerator for up to one month.

RATATOUILLE

 

A family favorite, ratatouille is fun to make and delicious. From start to finish, it takes about an hour to make.

3 potatoes

1 small eggplant

1 zucchini

1 summer squash

1 pepper

6 mushrooms

1-2 jars of pasta sauce

1 cup shaved parmesan

Preheat oven to 400°F. Slice veggies (I use a food processor to slice the potatoes, squash and eggplant.). In a lightly greased baking dish, arrange ingredients, as pictured, in the following order: potatoes, eggplant, sauce, cheese, squash, mushrooms, peppers, sauce and cheese. Bake for 30 minutes.

fire-roasted hot sauce

Additional Information

 24 fire-roasted jalapeños (preferably red)

6 fire-roasted poblano peppers

2 tablespoons red wine vinegar

1 teaspoon Celtic sea salt

1 lime, juiced

A few sprigs of oregano (leaves only)

A few sprigs of cilantro


Grill hot peppers over a wood fire until they are slightly charred. Allow to cool.

In a food processor, combine all ingredients and process for one minute or until smooth and creamy. The paste will stay good refrigerated in a tightly sealed jar for up to two weeks. It freezes well in freezer-safe bags.

RECIPES

POTATO LEEK SOUP

FARMER ERIC'S RADISH DIP

POTATO LEEK SOUP

WOOD FIRED PIZZA

FARMER ERIC'S RADISH DIP

POTATO LEEK SOUP

FARMER ERIC'S RADISH DIP

FARMER ERIC'S RADISH DIP

FARMER ERIC'S RADISH DIP

VEGETARIAN SUSHI

HAND CRAFTED PICKLES

FARMER ERIC'S RADISH DIP

ROASTED VEG

HAND CRAFTED PICKLES

HAND CRAFTED PICKLES

HAND CRAFTED PICKLES

HAND CRAFTED PICKLES

HAND CRAFTED PICKLES

Copyright © 2025 Flourish Farmstead - All Rights Reserved.


Powered by