Food from Spring Workshop

It’s safe to say that people attending the LFTN Spring Workshop 2022 enjoyed the food as well as the nearly perfect weather. The kitchen crew kept us full and healthy through more than 70 pounds of bacon and 360 eggs, 15 gallons of soup or stew, 6 bus bins of fresh greens, 2½ gallons of salad dressing, and main dishes based on beef, chicken, rabbit, turkey, venison, fish, and pork.

Here are a few of their special recipes.

Green Beans

Cook on the griddle or in a skillet with butter or bacon grease.

The key is to cook them long enough that you cook out a fair amount of water and they start to brown.

Season with salt, pepper, and garlic.

Carrots

Steam lightly to speed cooking.

Cook on the griddle or in a skillet with minimal oil to desired softness and level of caramelization.

Mix 1 stick butter, about ¼ cup honey, yellow or Dijon mustard, and dill to taste.

Simmer for a few minutes and pour over carrots before serving.

Braised Rabbit

Dice garlic and onion, then sauté in avocado oil.

Brown rabbit (or chicken) pieces lightly in garlic/onion oil.

Place into a roaster oven, add about an inch of white wine, and braise.