As with the last Wild and Free workshop this workshop on wild edibles ended with a fabulous desert–well, deserts, really: peach pie and chocolates.
A Taste for the Wild: Crackers!
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.
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.