Appetizers for a Farm Open House

Earlier this month, at Drumlin Farm's spring open house, we served appetizers to farm visitors, using ingredients sourced from the farm. It's a great way to showcase creative ways to use produce from the farm or Drumlin Farm's CSA box.

A bit of wild foraging, harvest from the greenhouse and fresh Chantecler eggs, we were set up  to share a few exciting offerings. We posted a recipe below for our "Not So Stinging" Nettle Soup- we promise it's a winner!

"Not So Stinging" Nettle Soup w/ Edible Kale & Arugula Blossoms
Soft Boiled Chantecler Eggs
Jacob's Cattle Bean Pureé on Sourdough
Topped w/ Fresh Herbs, & Sautéd Ramps

We're inspired by all the chefs and foragers who bring light to the beautiful things that grows naturally all around us. You must give this soup a try. It's slightly adapted from a recipe we found at Forager Chef. (Click on the recipe to open a lightbox of the image.)