Oh, joy, Spring! our first spring meal: salad with violets, redbuds,
eggs, radishes, lettuces with a cooked salad dressing with cream and Apple
cider vinegar. Asparagus rolls–like grass coming up. And Seville orange

















Teaching 3rd graders about backcountry life: about the kitchen garden and chores [fishing with the fish weir and bringing up water from the creek].


























The making of a winter vegetable chartreuse, using layers of root vegetables with butter and parsley sauce in between the layers. [slices of white potato, turnip, beet, carrot, rutabaga] Served with chicken forced meat balls, bread and bacon forced meat balls, and fruit sauce and onion sauce. February 9, 2017.