Farm to Fork – Spring (virtual)

The foods of spring are bright, light, and a welcome change with the new season.

Spring Risotto with Roasted Artichoke, Pea, Asparagus and Fresh Goat Cheese
Fave Bean Pancetta and Fennel Saute
Homemade Horseradish
Little Gem Lettuce with Creamy Mustard Dressing
Rhubarb Chutney
Fresh Strawberry Muffins

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