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KNITTING WORKSHOP

This beginner’s knit class is built for speed! You’ll be surprised what you can learn in just one session. The essentials are the focus of this class. That is: how you begin and end a project and how to do the basic knit stitch. Each participant will be knitting their own dish cloth to take home.

All materials are included. Food and drink will be available for purchase. Reserve your spot now, space is limited.

Come out, meet others in the community, and learn (or refresh) a new skill! See you at Flora Kitchenette 1085 Labrosse street in St Eugene.

Earlier Event: January 16
FLAVOURS OF EAST ASIA
Later Event: January 23
FLAVOURS OF JAPAN
Heirloom carrots glazed with date molasses and urfa biber, dust with local hazelnuts from @meadowlark.rise.farm
Heirloom carrots glazed with date molasses and urfa biber, dust with local hazelnuts from @meadowlark.rise.farm
Fluffy, moist braided sesame loaves with individual roasted beetroot butter boards topped with popped buckwheat and fresh dill fronds. What a lovely way to kick off the Woodland Feast for the chef creations event at the @hudsoncreativehub this week.
Fluffy, moist braided sesame loaves with individual roasted beetroot butter boards topped with popped buckwheat and fresh dill fronds. What a lovely way to kick off the Woodland Feast for the chef creations event at the @hudsoncreativehub this week. #woodlands #hudsonquebec #beetroot #plantbased #bakebread #eatflowersbekind #tastethetrees #florakitchenettw #steugene #easthawkesbury
One of my favourite dishes to date! I’m completely in love with the nasturtiums and how they are thriving in the garden right now, so I layered their beauty and flavour! The gorgeous tomatoes from @parachute_farm had a slow and low olive oil ba
One of my favourite dishes to date! I’m completely in love with the nasturtiums and how they are thriving in the garden right now, so I layered their beauty and flavour! The gorgeous tomatoes from @parachute_farm had a slow and low olive oil bath, others became tomato water that turned into gelée with a blossom tucked right in. Nasturtium leaves were blitzed into a vibrant green oil, a cultured cashew cheese filled the bouncy blossoms. The cherry on the sundae was a crystal clear, tiny bead of ‘dew’ which was actually a sphere of orange blossom water caught in the nook of the nasturtium leaf. Thanks to the @hudsoncreativehub for inviting me to create the meal for this month’s Chef Creations event, I absolutely loved it! Also a quick and heartfelt thanks to @nanthas_kitchen , Ruby, Eddie, and all the lovely volunteers who made it happen. 💕 #eatflowersbekind #florakitchenette #hudsonquebec #nasturtium
It gives me a thrill to grow flowers- to become an active part of the local ecosystem! Over the last few months I’ve created gardens on my land where there was previously only grass (and who needs grass??!). The birds have decided they like it
It gives me a thrill to grow flowers- to become an active part of the local ecosystem! Over the last few months I’ve created gardens on my land where there was previously only grass (and who needs grass??!). The birds have decided they like it here (a hummingbird just flew by as I type this!), the bees are here in numbers, and worms abound. The first 2/3rds of summer has been incredible watching the growth and transformation of the space, I’m excited to see what the autumn season brings. #growflowers #eatflowers #eatflowersbekind #florakitchenette #ontario #easthawkesbury #steugene #zinnia
This morning’s edible flower harvest from just my 2 planters at the front of the shop! It’s incredible to see how quickly an abundance of flowers can be grown.
This morning’s edible flower harvest from just my 2 planters at the front of the shop! It’s incredible to see how quickly an abundance of flowers can be grown.
Who doesn’t love a good crunch? Just like with flavours and presentation, texture is a critical aspect of creating a satisfying dish. I wanted a super crunchy base for my carrot lox so I came up with a beet infused, puffed tapioca cracker. The
Who doesn’t love a good crunch? Just like with flavours and presentation, texture is a critical aspect of creating a satisfying dish. I wanted a super crunchy base for my carrot lox so I came up with a beet infused, puffed tapioca cracker. The shape irregularity, the pop of colour, and the bubbly texture compliment the other components so well. #carrotlox #edibleflowers #floracocina #catering #floralfood #eatflowersbekind #hudsonquebec #appetizers #eatflowers #plantbased
Details: Tokyo turnips, daikon, romanesco, fennel flowers, begonia blossoms, pea shoots, emerald hummus #grazingboard #edibleflowers #hudsonquebec #floracocina #eatflowersbekind #catering
Details: Tokyo turnips, daikon, romanesco, fennel flowers, begonia blossoms, pea shoots, emerald hummus #grazingboard #edibleflowers #hudsonquebec #floracocina #eatflowersbekind #catering
More grazing boards, more happy details! Pickled orange cauliflower, carved carrots, fuchsia blooms, roasted beet hummus #edibleflowers #eatflowersbekind #floracocina #grazingboard #hudsonquebec #catering
More grazing boards, more happy details! Pickled orange cauliflower, carved carrots, fuchsia blooms, roasted beet hummus #edibleflowers #eatflowersbekind #floracocina #grazingboard #hudsonquebec #catering
Fuchsia flowers still fascinate me after all these years. #edibleflowers #floracocina #eatflowersbekind
Fuchsia flowers still fascinate me after all these years. #edibleflowers #floracocina #eatflowersbekind
Heirloom carrots glazed with date molasses and urfa biber, dust with local hazelnuts from @meadowlark.rise.farm Fluffy, moist braided sesame loaves with individual roasted beetroot butter boards topped with popped buckwheat and fresh dill fronds. What a lovely way to kick off the Woodland Feast for the chef creations event at the @hudsoncreativehub this week. One of my favourite dishes to date! I’m completely in love with the nasturtiums and how they are thriving in the garden right now, so I layered their beauty and flavour! The gorgeous tomatoes from @parachute_farm had a slow and low olive oil ba It gives me a thrill to grow flowers- to become an active part of the local ecosystem! Over the last few months I’ve created gardens on my land where there was previously only grass (and who needs grass??!). The birds have decided they like it This morning’s edible flower harvest from just my 2 planters at the front of the shop! It’s incredible to see how quickly an abundance of flowers can be grown. Who doesn’t love a good crunch? Just like with flavours and presentation, texture is a critical aspect of creating a satisfying dish. I wanted a super crunchy base for my carrot lox so I came up with a beet infused, puffed tapioca cracker. The Details: Tokyo turnips, daikon, romanesco, fennel flowers, begonia blossoms, pea shoots, emerald hummus #grazingboard #edibleflowers #hudsonquebec #floracocina #eatflowersbekind #catering More grazing boards, more happy details! Pickled orange cauliflower, carved carrots, fuchsia blooms, roasted beet hummus #edibleflowers #eatflowersbekind #floracocina #grazingboard #hudsonquebec #catering Fuchsia flowers still fascinate me after all these years. #edibleflowers #floracocina #eatflowersbekind