I don’t know about you, but all of this warmer weather has turned my thoughts to ramps, the first radishes of the year, tender Spring lettuces and fiddle head fern soup! What a glorious time of year! My menus will be reflecting foods of the season, so do email me if you’re craving something you don’t see listed on the website’s “Menu” page.
A unique spring-time item I just cooked up was a pesto made from Garlic Mustard. This invasive species is a delightful spring green, if you harvest the leaves prior to flowering. After that, the leaves grow bitter and is not nearly as tasty. Use caution in where you harvest, herbicides may have been sprayed, so wash, wash, wash the leaves before you ingest.