S is for Spring Greens
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.
You will need the following tools for this class:
All required tools/materials are provided by your instructor and North House and will be available once the course begins.
Assorted small containers to bring leftovers home
Once registered, students will receive a confirmation email with further class information. Please call us if you haven't received it within 24 hours.