Ahhh Spring has finally sprung! This week we answer your listener questions about what we do in our down-time and off-season. We’re picking wild spring greens almost daily from the fields surrounding our farm and making risotto, stuffed pasta, crostini and simply sauteed! And Jason has some exciting chicken news to share!! Plus we recap the weekend festivities of hosting a large group of Italians for a by-request, American Turkey/Thanksgiving lunch!
Thanks for listening!