Buffet lunch for the Italianate Garden volunteers

11 May 2012

iced tisane of lemon verbena and mint from the garden

arugula, roasted fennel, radishes and almonds with lemon and mint

cold poached chicken with anchovy caper mayonnaise, leaves of orach and wild watercress

strawberries in balsamic vinegar, sugar and lemon with thick yogurt and honey from our bees


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