Farm to Fork – Spring (virtual) Posted on April 8, 2021November 8, 2021 by Laura Stec 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
