Lately, we’ve featured a few can’t-miss culinary ventures, including tasty fried flowers prepared by a foraging chef, and an idyllic restaurant famed for its onsite laboratory and farm. Here’s a quick look back at the edible innovations we’ve been exploring, from Spain to New York.

We revisited Stone Barns, a year-round working farm, living classroom and laboratory set on six acres of lush Pocantico Hills property in New York’s Hudson Valley. Visitors can hike trails connected to the Rockefeller State Park Preserve, feast on farm-fresh dishes crafted by lauded chef Dan Barber, or take self-guided journeys through the fields and greenhouses.

Next, across the pond in the north London community of Tottenham, we explored Global Garden, Global Kitchen. On the grounds of a former school, locals will soon be able to grow, prepare, and distribute food by bicycle. When completed, Global Garden Global Kitchen will feature 40 raised beds, fruit trees, a growing terrace, and a kitchen for cooking classes. The project is part of the Selby Trust, and has already raised half of its £11,331 goal through crowdfunding.

Finally, we headed to Girona, about one hour northeast of Barcelona, where chef Iolanda Bustos uses a colorful bounty of foraged flowers and herbs at her restaurant La Calendula. Every day, between lunch and dinner service, Bustos ventures out into the open fields nearby, gathering wild edibles, like Hollyhocks and Hyssops, to use in her open kitchen.