With the coming of spring, the hens are laying again! And it’s also a great time to see what fun edibles are popping up in our gardens, fields, and woods. Dishes we’ll likely prepare and sample/take home include asparagus/fiddlehead fricassee, egg and bacon pie, Yorkshire pudding with onion/ramp sauce, chicken stewed in red wine (when the hen stops laying), mixed herb sallet, and pain perdu with sliced strawberries. This is not a nut-free environment.
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