As a terrific addition to our delicious lunch, Julie made crackers and goat’s cheese from her own goats (how cool is THAT?), a fabulous combination.
Recipes
A Taste for the Wild: Dandelion Pesto!
Attending another of my friends Julie Taggart and Jane McKay’s wonderful workshops on wild edibles. We prepared Dandelion Pesto with Zucchini Spaghetti.
A Taste for the Wild: The Gathering
Julie and Jane are proponents of living well and one way they define that is by including nutritious wild plants in their diets, often eating them raw.
Kim Moss’s Delicate Italian Pasta
This simple, fresh pasta dish is just the thing for a warm monsoon-studded night… or a cold winter’s evening, too, I’m sure.
Kim Moss’s Fabulous Buttermilk Pancakes
I’ve enjoyed these fabulous buttermilk pancakes three times now and I have to say (sorry Mom) that they are the best I’ve ever had – light and tender, they melt in your mouth.
Kim Moss’s Delectable Peach Pie (With Blueberry/Strawberry Variation)
“Just removed what I think will be an excellent blueberry/strawberry pie from the oven. Won’t know until tried… but will restrain myself until you get home so you can get a photo.”
Wild and Free: Dazzling Apricot Pie!
Raw pie? Really? But what about the uncontested, very best part of any pie—the flaky, browned, butter pastry crust hot from the oven? Surely this raw imposter couldn’t hold a candle to mom’s homemade loganberry pie, right? WRONG!