This week, we built a tiny twig table, complete with a hanging hook for a basket of wildflowers and other forest-foraged goodies.
And we cooked up a slew of tasty woodland dishes, starting with quail eggs served two ways: sunnyside up on slices of toasted wild sourdough and soft-boiled, nestled in moss with fresh lavender sprigs.
Next on the menu: Roast quail breast served with creamy whipped potatoes topped with pastured butter and fiddlehead ferns.
And finally, for dessert there’s freshly whipped cream served with wild raspberries and blackberries. Yum!
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