Wild spring greens pesto is a breeze to make and has been hand’s down one of my most popular dishes at my tastings and picnics. I make a slightly different variation each week based on what is growing in my yard, but the base is always the same and I think the secret to this recipe’s success – sorrel!
The spring foraging season is officially in full swing! With the unseasonably warm temperatures and consistent rain, many wild edibles are popping up a few weeks earlier than normal. May is one of my favorite months to forage due to it’s wide variety of edible treasures.
Spring has finally sprung – at least clock-wise – and I could not be more excited! Last week, I took a quick trip to Charleston, South Carolina. The south welcomed me with it’s magnolia trees and red buds in bloom
In April, I’ll be trying something new at my events. I like to think of it as a kind of theme, based around the month’s abundance. Up first? Drinks! Inspired by April’s flowers, herbs and syrups. In addition to spring foraging, I will be discussing how to make your own wild crafted sodas and shrubs (drinking vinegars) at home.