Well, I’ve been ridiculously absent from this blog site. So many great things have happened at the kitchen. We kicked off January with an intense planning session. We created a list of all the food participants really wanted to learn how to make over the next few months and what a list indeed!
A small sample of what we’ve made: tacos, beef stroganoff, yam fries, crepes, baked salmon, and unbaked lemon cheesecake.
We held our annual kitchen open house on February 14th and had a record turnout of over 26 people! The lunch we created was sublime! Guests were thrilled with the two kinds of savoury crepes, dessert crepes and Spinach salad with strawberries and balsamic vinaigrette. Many suggested we do this more often and charge a small fee. Interesting idea for next year...
One our resident elders provided a Spring Salmon filleting tutorial and proceeded to bake the salmon with lime and ginger! Delicious!
May 15th we will be heading out on our annual wild/medicinal plant harvesting field trip. Pictures to follow!
