We had so much fun with Marty Snow instructing us how to create beautiful floral bouquets to adorn our luncheon table. Chef Cosmo entertained while creating a fantastic raw veggie roll. Our formal lunch included homemade bread, an edible flower adorned small leaf salad, and a Siglanda potato frittata made with eggs we collected from our chickens. Dessert shown here was a fresh rhubarb fool with yummy gingered whipped cream and Pauline's famous Ginger cookies. I'll be posting a list of dishes we prepared this week. Camp participants are encouraged to contact us by email for recipes @ info@terralicious.ca.
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