We love it when you can eat your artwork! Here is a beautiful way to celebrate spring. We decorated this pan of focaccia bread with cultivated and foraged mushrooms as well as the earliest, edible spring greens from the garden and from our Farmer Dave CSA share. The focaccia recipe was taken from one of our old, favorite cookbooks, Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert.
Our friends atVerrill Farmshared their delicious mushroom barley soup with us. It's hearty, nutritious, and chock full of fresh vegetables- perfect for cold and flu season!
