

Springtime is all about incorporating all those wild-crafted and early season plants into our recipes. So far we have graced this weeks menu with lots of ramps (pickled and sauteed), stinging nettles, and fiddlehead ferns, and rhubarb.
I made an amazing stinging nettle and potato chowder last week, along with sauteed ramps and fiddlehead ferns, and this week I'm making rhubarb preserves to go on our local cheese plate.