Tasting Lab Wk 3

Materials and Methods

All my recipes are vibrational. My grandmother was from Tennessee and cooked the say way.

Quiche: Yard eggs, wild carrot, morel mushrooms, wild onion, garden kale, garden rosemary, garden oregano, butter

Crepes: Yard eggs, salt, butter, milk, baking soda

Family Sauce: Rhubarb from the garden,honey from my cousin’s hive

Salad: Kale from garden, wild carrots, wild onions, chives, oregano, rosemary, dead-nettles, dandy lion greens,

Dressing: Cousin-honey, amino-acids, apple-cider vinegar, wild carrots, oregano

Trust Me Quiche- The reason I named this quiche “Trust Me” is that two of the wild-crafted ingredients have poisonous and even deadly lookalikes. What kind of trust do you need to be able to ingest food that you did not see prepared? whit kind of trust do you need to eat wild-crafted foods? Would you say that our culture puts an automatic faith in the edibility of grocery store products? How has your trust in food changed with the texts we are reading?

Please consider wile you eat how the energy from these hyper-local foods differs from that in grocery stores. How does their flavor and texture differ from store-brought varieties?