Oh, to finally cook again. To finally center myself in the kitchen after a happy, busy week preparing for my new chapter. Blanched fiddleheads and peas, cooked in boiling water for just a minute or two, with thinly sliced radishes. Salsa verde — tangy sauce of parsley, basil, mint, capers,
Nothing like an edible bouquet for Mother’s Day! So the day started out with green juice – and ended with molasses & maple glazed roasted duck, carrot and potato mash with chive blossom duckfat and buttermilk, and sauteed ramps and fiddleheads. From one end of the spectrum to the other.