morel
Hercules' club (not edible)
chickweed
Appalachian Passover (nettle matzah ball soup)
wild turkey with wild cranberry relish, by Kim Hendrickson
violet, chickweed, and wild garlic
creasy greens
garlic mustard
April: Primavera
menu by Mark Rosenstein
| huevos haminados | Turkish blackberry-batiked eggs | ||
| mock chopped liver | with honey mushrooms and black walnuts | ||
| Carolina gefilte fish | with trout and fresh horseradish | ||
| skiksa kugel | potato casserole with air potato garnish | ||
| karpas | dandelion greens with Cumberland Island seaweed-salted water | ||
| chickweed salad | with redbud and persimmon-sumac vinaigrette | ||
| sochane matzagna | with stinging nettle pesto | ||
| morel and ramp ragout | with chestnut corn pone and sweet cicely | ||
| venison picadillo | with daylily and bamboo shoots | ||
| Sephardic harosetz | wild & feral compote with wisteria cream and candied violets | ||
| wild coffee | with chaga mushroom and roasted persimmon seed |