Long before the first garden peas, when heads of lettuce are still far off, Mother Nature has already set the table with a spring-time banquet. Come take part with us in this delightful feast: flower fritters, wild pie, Asian stir-fry, tossed green salad, buttery fiddleheads, bracken fern casserole!
We will work up an appetite through the morning, learning to identify, harvest, prep, and cook these gifts of spring, then fill up on a four-course wild lunch cooked over an open fire.
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