Spring begins a new cycle of growth in the garden delivering tender greens and early season root vegetables to the kitchen table. The seasonal shift occurs just in time as we reach for the last few jars of food and keeper crops that were “put up” in the winter pantry and root cellar from the previous year. This is a great time of year to cook over the wood stove! Join us in the Warwoman Cabin where we will work together to prepare a delicious spring luncheon using locally grown ingredients.
Sample menu: Baked chicken, creamed potatoes, greens, applesauce, biscuits and gravy
Please email wildcraftkitchenga@gmail.com for all inquiries