How eatin' should be

So above is the fabulous gourmet meal we devoured on Friday during our Wild Foods and Fermentation Workshop. The menu was (starting clockwise from upper left)
-A dressing made from homemade miso, a Sandor-made villi (cultured dairy goodness),organic lemon juice, and tahini.
-wild greens pesto
-coleslaw with wild greens from the yard and edible flowers
-pan-fried Tempeh we made the day before
- miso soup
-russian raisin bread baked locally from Farm and Sparrow
-wild greens salad that included lettuces,lamb's quarter, broccoli, basil, tomato, daikon, althea, nasturtium, calendula, arugula, walnuts, thyme, strawberry leaves, lavender, yarrow, rosemary, & mint!....did ya get that?
-homemade sauerkraut with a plethora of veggies including cabbage..of course...burdock root, red onions, garlic, carrots and some different types of seaweeds.
- last but certainly not least a dandy honey wine (meade) made with mangoes and pineapples

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