Where The Harvest and Hillsdale Meet — Sundays 10am – 2pm

Ingredients
1 lb. mixed fresh mushrooms
1 bunch Swiss chard
3 Tbsp. olive oil
1 lb. fettucine
~ salt and pepper
4 Tbsp. grated Parmesan

Steps
Use a damp paper towel to wipe the mushrooms clean. Trim the stems if necessary and slice.

Set a pot of water to boil. Clean the chard then separate the stalks from the leaves. Once the [...]

Fiddlehead ferns are a sure sign that spring has arrived. The unfurled frond of edible species of ferns, this vibrant green vegetable is wild harvested from the wet woods. They are exciting because they are one of the first crisp green spring vegetables to turn up at the market, preceding asparagus often by [...]

Ingredients

1 bunch chard (about a pound)
1 medium onion, coarsely chopped
½ lb. assorted wild mushrooms, cleaned and sliced
2 Tbsp. olive oil
~ salt
~ pepper

Steps
After cleaning chard, separate leaves from stems and coarsely chop leaves. Slice stems into ¼ inch pieces.

Over medium heat, place olive oil in a pot large enough to hold the chard. Add onions and [...]

1 lb. asparagus (one bunch) ends trimmed and cut into 1½ inch pieces
3 oz. fresh morels, cleaned and sliced in half
3 cloves garlic, minced
¾ lb. penne
2 Tbsp. olive oil
~ salt
~ pepper
~ Pecorino Romano, grated (optional)
Steps
1. Set a large pot of water to boil and cook penne.
2. In a large skillet, heat olive oil over medium [...]