Chef Karel

Sustainable Flower Farmer / Chef / Digital Creator Experienced Executive Chef with passion for organic gardening.

11/06/2026

We brought this Mediterranean Salad to the Potluck of the monthly Hillsborough Garden Club meeting, we love going to these meetings!
Some asked for the recipe of our Salad:

Mediterranean Salad with Peaches

1 ea English Cucumber, peeled, seeded, cut in 1/3” cubes5 pint Grape Tomatoes, washes, cut in half5 cup Diced Red Peppers5 cup Feta Cheese crumble5 cup Green Castelvetrano, Olives, pitted, diced5 cup Kalamata Olive, pitted, diced
1 ea Red Onion Medium size, peeled, diced
3 ea Peaches, pitted, Cut into 1/3” sqr pieces
1 ea Romaine Lettuce, washed, spin dried, cut into 1/2” pieces5 cup Extra Virgin Olive Oil
2 tbsp Preserved Lemon juice (or lemon juice)
2 tbsp Aged Sherry Vinegar
1 tsp “Caper Dust” (Capers hydrated and pulsed to dust in cuisinart
4 ea Naan Bread, warmed and cut into triangles
Pepper & Salt to taste
Fresh Basil leaves for garnish

Method:
• In a bowl toss all the ingredients and bring to taste
• Transfer to a serving platter
• Decorate with fresh Basil leaves
• Serve with warm Naan triangles

https://www.facebook.com/share/1CbdXmRkUG/?mibextid=wwXIfr

02/06/2026

Made some Elderberry Flower Syrup, great to make lemonade, Spritz, macerated Strawberries or for Cocktails. 🍸
Recipe:
10 ea Large Elderberry Blossoms, remove stalks
4 cup Sugar
4 cup Water
4 ea Lemons, Zested & Juiced
1 oz Citric Acid

• In a clean bowl toss the Elderberry Blossom, Lemon zest, Lemon Juice & Citric Acid
• In a pan bring the the Sugar, Water and the squeezed half Lemon to a boil
• Let it cool done until 100F is reached and pour in the bowl with the blossoms
• Cover with plastic wrap and refrigerate for 3 days
• Strain syrup through a Cheesecloth
• Bottle, Cover, Date, Label and Refrigerate

30/05/2026

What’s for Dinner tonight,
With Garlic, Oregano & Preserved Lemon Pan Roasted Breast of Chicken finished with Cream, Butter & Chives, I used Dianthus and Basil from our Garden as garnish it was served a side of Redskin Mashed Potatoes.

20/05/2026

Throughout the years, I have utilized edible flowers as a garnish to enhance the aesthetic appeal of my culinary photographs, and subsequently, we have introduced their cultivation at our boutique flower farm, where they have become a sought-after product.
Chef Karel

https://www.homegrownflowerfarmnc.com/shop

14/05/2026

What for Dinner tonight?
Torchietti Pasta, Chicken Piccata, Marinara, Sautéed Leeks, Basil for our garden.

13/05/2026

What’s for Dinner tonight?
Japanese style Schnitzel, Chili Crunch, Coleslaw with Sesame, Lime & Cilantro, Frites

12/05/2026

What’s for Dinner tonight?
Grilled Supreme of Steel-head and Cucumbers with a Beurre Blanc finished with zested Lime, Chives and Dill.

whatsfordinner

10/05/2026

Thank you to everyone who came out to our Mother’s Day Open House and supported our dream of growing a boutique flower farm. Seeing families walk through the pollinator garden, build bouquets, and enjoy the farm made it incredibly special for us. 💚💐🐝🦋🌿

09/05/2026

What’s for Lunch today?
Casserole of Pork-belly, Onions, Garlic, Cannellini Beans, Potatoes, Thyme, Rosemary, Bay Leaves and Broccolini.

Adres

Zutphen

Telefoon

+12404019669

Website

https://www.homegrownflowerfarmnc.com/

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