Hello to our fellow Springdellians and Beyond! Jess and Sarah here with this week’s Tell of the Springdell Show And Tell! Today we had a wonderful day at the Springdell Annual Field Day and Sheep Shearing Event! Many folks were wonderful about stopping by, and learning more about CSAs, […]
Main dish or side dish this pesto pasta is a taste of spring. I do reccomned the richness that the cashews add!
From our friend Forager Chef Alan Bergo, the crunch of these fiddleheads brings me back to my childhood, when the risk of food borne illness from fiddleheads was not a big thing. My grandfather would take me foraging to our secret spot on the Merrimack River, and we’d saute them for only a minute or two before enjoying them. We lived to tell the tale. Mr. Bergo gives us a chance to enjoy the texture of the fiddlehead as it was meant, fresh and crunchy. I hope to venture to try a sweet version of these soon.
