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Course

S is for Spring Greens

Course Overview

Spring Greens! Welcome this fresh new season with the early harvest—tender greens, delicate spruce tips, fiddleheads garlic scapes, ramps, morels, radishes, tender lettuces, and herbs. Here’s how to forage and harvest the season’s gifts: Spring Greens with Herbed Chèvre and Spruce Tip Vinaigrette; Spinach, Ramp, and Gruyere Tart; Wild Mushroom, Fiddlehead, and Miso Soup; Fresh Herb Popovers; Duck Egg Frittata with Chèvre; Pavlova with Lemon-thyme Curd; and Cedar-Maple Tea.

Currently Scheduled Sessions


No sessions currently scheduled for this course.